Recipe: Perfect Cookies and Cream Cheesecake Cupcakes

Cookies and Cream Cheesecake Cupcakes. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Taste: The combination of cookies and cream (cheese) is a near perfect pair in these cookies and cream cheesecake cupcakes. Texture: The slightly crunchy Oreo cookie on the bottom of each cupcake and the Oreo bits suspended inside the creamy sweet cream cheese goodness are the best part of this treat.

Cookies and Cream Cheesecake Cupcakes, sounds like a mouthful and it certainly is. Albiet a sinful, decadent and deliciously messy mouthful. I'm not really sure what inspired these Cookies and Cream Cheesecake Cupcakes, but for some reason, I couldn't get the idea of cupcakes frosted with cheesecake instead of frosting out of my head. You can have Cookies and Cream Cheesecake Cupcakes using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Cookies and Cream Cheesecake Cupcakes

1. Prepare of Oreos , whole and coarsely chopped.
2. Prepare of Creamcheese.
3. It's of Sugar.
4. Prepare of Vanilla extract.
5. It's of Eggs , lightly beaten.
6. It's of Sour cream.
7. Prepare of salt.

What could be bad about combining cookies and cream. Line standard muffin tins with paper liners. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Cookies & Cream AND Cheesecake join forces to create one delicious (gluten free!) dessert.

Cookies and Cream Cheesecake Cupcakes instructions

1. Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup..
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla..
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand..
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. While baking these cupcakes will rise but will fall once they are fully baked..
5. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving..

Say hello to Cookies & Cream Cheesecake Cupcakes! In a large bowl or stand mixer, beat together cream cheese and butter until smooth. Finally, stir in cookie crumbs by hand, mixing until just combined. Transfer to a large piping bag fit with desired tip. Frost cupcakes and immediately top off with a.