Cookies and Cream Cheesecake Cupcakes
Cookies and Cream Cheesecake Cupcakes are made with only 6 ingredients and come in perfect individual portions.
Servings: 24 cupcakes
Calories: 215kcal
Ingredients
- 36 chocolate sandwich cookies
- 24 oz cream cheese at room temperature (3 bricks)
- ¾ cup sugar
- 3 large eggs lightly beaten
- 1 teaspoon vanilla extract
- ½ tsp salt
Instructions
- Preheat the oven to 375 degrees. Line two cupcake pans with liners.
- Place a whole sandwich cookie (24 total) into each cupcake liner.Take the remaining 12 sandwich cookies and place them in a food processor. Pulse until smooth, about 2 minutes.
- In the bowl of a stand mixer, beat the cream cheese on medium speed until smooth and whipped, about 3 minutes. Add in the sugar and mix for 3 more minutes.
- 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.
- Finally, add in the vanilla, salt and crumbs of the sandwich cookies, mixing for another minute.
- 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.
- Bake for 11 minutes, then rotate the pans and bake for another 11 minutes.
- 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. Serve chilled.
Notes
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.
Nutrition
Calories: 215kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 231mg | Potassium: 87mg | Fiber: 1g | Sugar: 15g | Vitamin A: 415IU | Calcium: 35mg | Iron: 2mg