No, you didn’t misread the title of this post: there really is a way to combine three of the most delicious things in the world into one dessert. These yummy treats combine the chocolate flavor of Oreo cookies with the creamy, tangy flavor of cheesecake – all in a fun-to-eat cupcake form. The best part of this recipe is that unlike regular cheesecakes you don’t have to worry about water baths or special cookware – they set up nicely in regular cupcake liners. What makes them even more fun is that each miniature cake has a whole Oreo nestled in the bottom like a cream-filled crust. You’ll have to excercise some serious willpower not to eat up several of these in one sitting. This recipe comes originally from Martha Stewart’s Cupcakes, but we found a scaled down version the blog Cate’s World Kitchen. We hope you’ll give them a try!
Oreo Cheesecake Cupcakes
- 22 Oreos, 6 of them coarsely crushed
- 2 – 8 oz. blocks of softened cream cheese
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 large eggs, lightly beaten
- 1/2 cup sour cream
- Pinch of salt
Preheat your oven to 250 and line a muffin tin with wrappers. Place one whole Oreo into the bottom of each cup. Beat your cream cheese on medium until creamed, then gradually add the sugar and vanilla. Add the eggs a bit at a time, scraping down the sides of the bowl after each addition. Beat in the sour cream and the salt, then stir in the chopped cookies by hand. Pour your batter into the prepared cups, filling almost to the top. Bake for 22-25 minutes, rotating halfway through. Cool in the pan for 15 minutes on a wire rack, then allow to set up in the fridge for at least four hours. Enjoy!