Try this recipe for gluten free Cookies & Cream Cheesecake Cupcakes from K.C. the G-Free Foodie today!
Have you ever had an idea and immediately known that it was going to be totally delicious? That was definitely the case with this gluten free Cookies & Cream Cheesecake Cupcakes recipe. I was inspired by a recipe I saw from Martha Stewart – so I knew inherently that Cookies & Cream Cheesecake must be a good thing. (See what I did there?) How could it not be? I’m a sucker for chocolate sandwich cookies, and don’t even get me started on cheesecake. The challenge was making the cupcakes gluten free, moist, and delicious. Luckily for you, I know a little bit about that! I used the Schar Chocolate O’s because they are my favorite GF-oreo-substitiute, but you can include any chocolate sandwich cookie you like. This recipe would also work with any crunchy chocolate cookies, if you’re not into the cream-filled thing. Although I can’t understand why you wouldn’t be. Try serving them with a mug of my favorite homemade Hot Chocolate!
I’d LOVE to see your creations, so when you try this recipe, shoot me a picture on social media! (I’m @gfreefoodie – but you knew that, right?)
Cookies & Cream Cheesecake Cupcakes
- 20 Schar Chocolate O’s or other Gluten Free cream-filled sandwich cookies 12 left whole & 8 coarsely chopped
- 1 pound (16 ounce) cream cheese room temperature
- 1/2 cup sugar
- 1 tsp GF vanilla extract
- 2 large eggs room temperature, lightly beaten
- 1/2 cup sour cream
- small pinch of salt
- Preheat oven to 275 degrees. Line 12 standard 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 22-25 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.