Oreo Cheesecake Cupcakes

I found a recipe months ago for Oreo Cheesecake Cupcakes that looked really good and finally had a chance to make them for Easter this year. They were simple to make and came out delicious. I got 19 mini cheesecakes out of this recipe. I probably could have filled the cupcake liners with a little more batter to get the 16 that the recipe says it makes, but I just decided to use the few Oreos I had left instead and make a few more. This is a great recipe to make for dessert for a small group.

Oreo Cheesecake Cupcakes

22 Oreos (16 left whole, and 6 coarsely chopped)

2 8-ounce packages cream cheese, at room temperature

½ cup sugar

½ teaspoon vanilla extract

2 large eggs, room temperature, lightly beaten

½ cup sour cream

Pinch of salt

 

Preheat oven to 275°.

Line 16 standard muffin tins with paper liners. Place one whole Oreo in the bottom of each lined cup.

Beat the cream cheese in the bowl of a stand mixer on medium speed. Gradually beat in the sugar and vanilla. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition. Beat in the sour cream and salt. Stir in chopped Oreos by hand. Pour the batter into the prepared tins, filling each almost to the top.

Bake, rotating pan halfway through, until filling is set, 22-25 minutes.

Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

Whole Oreo in the bottom of each cupcake liner

Crushed Oreo's

Cheesecake Batter

Oreo's mixed in

Right out of the oven!

After being refrigerated for a few hours

Photos by JoJo