Cookies and Cream Cheesecake Cupcakes

Cookies and Cream Cheesecake Cupcakes are made with only 6 ingredients and come in perfect individual portions. 




  1. Preheat the oven to 275 degrees. 
  2. Line two cupcake pans with liners. Place a whole sandwich cookie (24 total) into each cupcake liner.
  3. Take the remaining 12 sandwich cookies and place them in a food processor. Pulse until smooth, about 2 minutes. 
  4. In the bowl of a stand mixer, beat the cream cheese on medium speed until smooth and whipped, about 3 minutes. 
  5. Add in the sugar and mix for 3 more minutes. 
  6. With the mixer on low speed, slowly pour in some of the beaten egg and allow the mixer to mix until fully incorporated before adding more. 
  7. Finally, add in the vanilla, salt and crumbs of the sandwich cookies, mixing for another minute. 
  8. Divide the cream cheese mixture into each cupcake liner, filling each until almost full, about 2 heaping tablespoons, depending on the size of your cupcake pans. 
  9. Bake for 11 minutes, then rotate the pans and bake for another 11 minutes. 
  10. Remove from the oven and cool on a wire rack for 1 hour, then transfer to the refrigerator and cool for 4 hours, but up to overnight. 
  11. Serve chilled. 


If your cream cheese is not softened, place the foil wrapped cream cheese on a baking sheet and place in your oven while it is preheating. Flip over after 1 minute and remove within 3 minutes total. 

Keywords: cookies and cream cheesecake cupcakes, cookies and cream, cheesecake, cupcakes, nielsen-massey vanilla

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