Cookies and Cream Cheesecake Cupcakes

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!

My sister Marie (baking chic)  and her amazing recipe.

Happy baking!

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.


  1. Roxy July 18, 2013 at 3:43 pm - Reply

    Yummy I love Oreos in my tummy! Hey there, how are you? Your blog is so pretty… Us girls are gonna have some fire this week-end. And the Glory is gonna come down :)
    Wish you were coming also!
    Blessings, Roxy

    • E. Ann July 20, 2013 at 2:45 pm - Reply

      Thank you Roxy! I am so excited for you all and cannot wait to hear all about it :) I wish I was there too!

  2. Amy July 18, 2013 at 3:55 pm - Reply

    You know Elizabeth… I think I gained a pound just reading the recipe! I love anything with Oreos in it and this has got to be like the best recipe yet (well this and my Oreo truffles).

    You are such an amazing baker, photographer, friend and the list goes on!

    Yep, heading to the Woman on Fire Conference with your mom and Roxy tomorrow. It’s gonna be a hoot and full of the Holy Spirit! I wish you and your sister were coming too!

    Love you sweet friend!

    • E. Ann July 20, 2013 at 11:39 pm - Reply

      Mmmmm I cannot wait to try your Oreo truffles! Thank you for always encouraging me Amy! You continue to bless me and my life. You are such a wonderful friend….

      I hope you had a wonderful time at the conference! I was thinking about you all the whole time :) Love you too!!!

  3. Pam July 18, 2013 at 10:48 pm - Reply

    I agree with Amy… I think I gained a pound too. It looks so good… I can tell its one of my favorites; even though I haven’t tried one yet. I had to pin the picture of the cream cheese chunks first; what an amazing picture… going back for more now. Love the post, and the fact that you had a link up party with Marie.

    Love you so, so Much,

    • E. Ann July 20, 2013 at 2:43 pm - Reply

      Well, I think I was the one that really gained the pound or two ;) I always delight over your comments Mom.. I love you….

  4. Sophie July 19, 2013 at 8:15 am - Reply

    OOH, I love cookies and cream! These cheesecakes are so cute and look delicious! Beautiful pictures!

    • E. Ann July 20, 2013 at 2:41 pm - Reply

      Thank you so much Sophie! You would love these then :)

  5. Melinda @ cooking ala mel July 26, 2013 at 3:28 pm - Reply

    I spotted these over on Tasteologie primarily from the cupcake stand – I have the same one, as well as the mint green colored one and the full cake sized one. Don’t you love them?!

    And of course, these cupcakes look fantastic! My sister made some mini cookies and cream cheesecakes but put way too much butter in her crust, so they were pretty greasy. I love that you use a whole cookie as the crust! Great idea. :)

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