OREO CHEESECAKE CUPCAKES

July 23, 2018

I am trying to think of if there is a dessert (any food even?) that is so much at home in both summer and winter as cheesecake. It’s cool in summer. It’s decadent, rich, and celebratory at christmas. Doesn’t require any fresh ingredients so works in winter for that too.

These are crazy popular whenever I make them! Kind of my staple cheesecake, in case you need one – try these.

Also I love that they are in portable cupcake forms and I sort of don’t want to make cheesecake in any other way right now. This is much easier than dealing with serving up slices.

Oreo Cheesecake CupcakesOreo Cheesecake Cupcakes
Makes sixteen mini cheesecakes

30 oreos, 16 whole and 14 chopped
16 ounces cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup sour cream
A dash of salt

Preheat oven to 275 degrees.

Place a cookie in the bottom of each cup of a lined muffin tin.

In a stand mixer, beat cream cheese. Add sugar and vanilla and continue to mix.

Add eggs and mix until incorporated.

Add sour cream and salt and mix until an even batter forms.

Fold chopped oreos into batter. Divide batter into muffin tin.

Bake for 22 minutes. Allow to cool and chill for four hours.

Oreo Cheesecake Cupcakes

5.0 from 1 reviews
OREO CHEESECAKE CUPCAKES
 
Author:
Ingredients
  • 30 oreos, 16 whole and 14 chopped
  • 16 ounces cream cheese
  • ½ cup sugar
  • ½ teaspoon vanilla
  • 2 eggs
  • ½ cup sour cream
  • A dash of salt
Instructions
  1. Preheat oven to 275 degrees.
  2. Place a cookie in the bottom of each cup of a lined muffin tin.
  3. In a stand mixer, beat cream cheese. Add sugar and vanilla and continue to mix.
  4. Add eggs and mix until incorporated.
  5. Add sour cream and salt and mix until an even batter forms.
  6. Fold chopped oreos into batter. Divide batter into muffin tin.
  7. Bake for 22 minutes. Allow to cool and chill for four hours.

Adapted from Blue Eyed Bakers.

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Comments

  • mica

    these treats look so yummy! how many minutes do you suggest i bake it if i’m using a mini convection oven? thanks! :)

  • hazel

    Can I use mayonaise instead of sour ream?

  • Anonymous

    They were sooo good. THANK YOU.

  • dabra

    Having had skin cancer…I am a walking PSA about “embracing the paleness”. Beats the alternative. I’ll eat cheesecake instead.

    • Rachel Schultz

      Hah. Glad to hear it!

  • Those look amazing.

    Re: sunscreen…I’ve always enjoyed getting a little tan, mainly because I’m fortunate and my skin tans pretty easily, so I don’t typically have to try too hard. However, after getting one really awful all-over sunburn at the beach some years back (famous last words: “Oh, I’m not going to bother with sunscreen; we’ll only be here for a little while), I’ve become much more conscientious. It’s hard, though, because I just hate the feel of sunscreen. It’s not that I want to die of skin cancer. I just hate that goopy feeling all over my skin…and I don’t love the smell, either. I wish someone would invent sunscreen that was effective and didn’t make me feel like I needed to shower as soon as I applied it. I’ve been using the Neutrogena stuff this year, which is better than Coppertone et.al, but still…it’s gross.

    • md

      Great recipe!
      Re: sunscreen
      Try blue lizard sunscreen available at drugstore dot com or some walgreens. No smell, rubs in like lotion and provides excellent sun protection.

      • Rachel Schultz

        Cool! Thanks. Good to know :)

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