Cooking with Alison

Cookies and Cream Cheesecake Cupcakes

In Cupcakes on March 27, 2010 at pm

I first discovered the concept of cheesecake cupcakes when I made and fell head over heels in love with Peaches and Cream Cheesecake Cupcakes (recipe here).  I love Hershey’s cookies and cream chocolate bars so when I saw these in Martha Stewart’s Cupcakes book, I knew I had to try them.  I really like the crunchy cookie base.  It’s the perfect contrast in texture to the smooth and creamy cheesecake on top.

Cookies and Cream Cheesecake Cupcakes Recipe

makes 30,  from Martha Stewart’s Cupcakes

42 Oreo sandwich cookies – 30 left whole, and 12 coarsely chopped
2 pounds cream cheese at room temperature (approximately 4 x 250 g packages) OR 2 x 250 g packages  (Note:  This depends on the ratio of cream cheese filling to cookie that you prefer.)
1 cup sugar
1 tsp vanilla extract
4 large eggs at room temperature, lightly beaten
1 cup sour cream
pinch of salt (Note:  I suggest omitting this)

Preheat oven to 275 degrees F. Line muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.  With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.  Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.  Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes.  Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

  1. Wow those look GOOD!!!!!!!!!

  2. Hey Alison,

    I just realized that I never got back to you about these. I think your sister had told you that I ended up baking them for double the time and I was confused if I had screwed up something.

    I ended up baking these during this past weekend and precisely followed your recipe. The 22 minutes do work fine. I knew that cheesecake had a different texture, but even though it may not look done to the eye, it is definitely done. The ones I made last time were overcooked…you couldn’t really tell by looking the cheesecake, but more the cookie at the bottom.

    These ended up being AWESOME. I had 2 people at work ask me for the recipe. But no worries, I clearly gave you the credit and showed them your site 🙂


    • Hi Matthew! Thank you SO much for your comment! I’m So glad to hear that they turned out well 🙂 I wish I could take the credit for this recipe 🙂 Comes from Martha Stewart’s team, but thank you Very much for sharing my food blog with others 🙂

      Once again, I really appreciate you letting me know how things went! Have a great day!

  3. these look so good im going to try to bake them hope they come out really good:)

  4. Probably going to try and make these for my boyfriend for Valentines Day! Thanks for sharing this!

  5. Is it 2pounds of cream cheese or 2 packs of cream cheese

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