A delectable single serving cheesecake that has a simple, yet, rich existence. The very reason there is no crust to make up ahead, is why I personally like this recipe. An Oreo (or similar/off-brand) cookie placed at the bottom of the cupcake liner, makes this cheesecake a breeze to make. You have practically cut your work in half, but will still get all the compliments of homemade cheesecake!
My sister and I are having a cheesecake blog party! We both made cheesecake and are blogging about it. Here is her recipe… We almost made ourselves sick with cheesecake ha! These do well in the freezer we discovered 🙂 Be careful, you just might be inspired to make both recipes!
This recipe makes roughly around 30 cheesecake cupcakes.
Place your cookies in each cupcake liner.
Set out your 2 pounds of cream cheese so that it reaches room temperature.
Whip your cream cheese until smooth with the electric mixer on medium-high.
1 Cup Sugar
Gradually add sugar, scraping down sides of bowl.
(Doesn’t that just look like heaven! So smooth and creamy!)
1 Teaspoon vanilla
3 large eggs lightly beaten
Slowly drizzle in eggs, mix in, scraping down the sides of the bowl as needed.
1 Cup Sour Cream
Mixed in until smooth.
1 Pinch of salt
12 Oreos or similar-type cookie, coarsely crushed.
I just placed the cookies into a zip-lock bag and whacked them with a rolling pin.
You can crush your cookies a little finer then I did if you like.
Add the crushed cookies to your cheese mixture
And with a spoon, mix the cookies gently into the batter.
Fill each cupcake liner almost to the top.
Set oven at 275 F. Bake for 22 minuets until filling is set.
Once fully baked, allow your cupcakes to cool and then refrigerate for at least 4 hours or overnight.
These little cheesecakes are cute on their own, but I went ahead and added some whipped-cream to the tops, which really made these the “cream” in ‘Cookies and Cream’. 🙂
I couldn’t resist making myself a cup of coffee to enjoy with my dainty cheesecake.
I sprinkled some left-over crushed cookies to the top.
You can sorta see the yummy cookie at the bottom acting as the crust.
Easy peasy to eat and make!
Cookies and Cream Cheesecake Cupcakes
Inspired by Martha Stewart’s recipe in her book ‘Cupcakes’.
*Preheat oven to 275F. Line your muffin pan with cupcake liners. Place 1 cookie into each cupcake liner.
*Beat cream cheese until it smooth and creamy scraping down the sides of the bowl. Gradually add in the sugar, stirring until well combined. Mix in the vanilla.
*Drizzle in eggs, a little at a time. Then beating until everything is smooth, scraping down the sides of the bowl. Beat in sour cream and salt. Stir in gently the chopped cookies.
*Divide batter evenly among the cupcake liners. Covering the cookie with the batter. Bake, rotating tins halfway through, until filing is set, around 22 minutes. Allow cupcakes to cool completely and then place baking tins into the refrigerator for at least 4 hours or overnight. Once ready to serve, top each cupcake with whipped cream and sprinkle extra cookie crumbs for garnish.
- 42 cream filled chocolate cookies. 30 whole for the placement of the crust and 12 chopped for your cheese mixture.
- 2 pounds cream cheese
- 1 cup sugar
- 1 teaspoon pure vanilla
- 3 large eggs
- 1 cup sour cream
- 1 pinch of salt
- Preheat oven to 275 F.