Cookies & Cream Cheesecake Cupcakes
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Cookies & Cream Cheesecake Cupcakes

Two of your favorite desserts join forces....and the results are phenomenally delicious!
Prep Time15 mins
Cook Time25 mins
Cooling4 hrs
Course: Dessert
Cuisine: American
Keyword: almond cupcakes, cheesecake brownies, Cookies & Cream
Servings: 12
Calories: 285kcal
Author: KC Cornwell


  • 20 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. 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.



Keep in a sealed container in the refrigerator for up to 4 days.


Serving: 1g | Calories: 285kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 232mg | Potassium: 119mg | Fiber: 1g | Sugar: 18g | Vitamin A: 607IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg