Try this recipe for Gluten Free Cookies and Cream Cheesecake Cupcakes from K.C. the G-Free Foodie today!
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?) The challenge was making the cupcakes gluten free and delicious – good thing 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.
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?)
- 20 Schar Chocolate O’s or other Gluten Free cream-filled sandwich cookies, 12 left whole & 8 coarsely chopped
- 1 pound (16 ounces) 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 F. 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.