Cookies & Cream Cheesecake Cupcakes
Two of your favorite desserts join forces....and the results are phenomenally delicious!
Servings: 16 servings
Calories: 231kcal
Equipment
- muffin tin
Ingredients
- 24 gluten-free cream-filled sandwich cookies 16 left whole & 8 coarsely chopped (*or 12 whole, see notes)
- 1 pound (16 ounces) cream cheese room temperature
- ½ cup sugar
- 1 teaspoon GF vanilla extract
- 2 large eggs room temperature, lightly beaten
- ½ cup sour cream
- small pinch of salt
Instructions
- Preheat oven to 275 degrees (135 C). Line 16 standard muffin tins (*or 12 large 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 (*24-27 minutes for 12 large cupcakes). Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Video
Notes
Keep in a sealed container in the refrigerator for up to 4 days.
Makes 16 cheesecake cupcakes (or 12 HEAPING ones.) If you are making 12, expect to bake 2-3 minutes longer for filling to set.
Nutrition
Serving: 1g | Calories: 231kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 167mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg