“Smooth Criminal” Cookies and Cream Cheesecake Cupcakes

"Smooth Criminal” Cookies and Cream Cheesecake Cupcakes

Cookies and Cream Cheesecake (makes about 24)


(modified from a Martha Stewart recipe)

32 cream-filled sandwich cookies, such as Oreos, 24 left whole, and 8 coarsely chopped


1 pound cream cheese, room temperature


1/2 cup sugar
1 tsp vanilla extract
2 large eggs, room temperature, lightly beaten


1/2 cup sour cream


Pinch of salt


1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.



2. 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.



3. 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.



4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes.  Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Thoughts on...

“Smooth Criminal” Cookies and Cream Cheesecake Cupcakes:

Cupcake – It tasted just like cheesecake. I think the whole Oreo cookie on the bottom gave it more flavor than the crumbs in the actual cheesecake part.

The vanilla whipped cream frosting I used in the “Summer Skin” Strawberry Shortcake Cupcake would compliment the cheesecake very well.

Overall Rating (1 – 10, 1 being “blech” and 10 being “YUUMMMMM!!!!”)

“Smooth Criminal” Cookies and Cream Cheesecake Cupcake: 7

It was good but it wasn't my favorite. I would like to make a chocolate chip cookie dough version of this cupcake. I like this recipe because it was simple and I didn't have to make frosting or filling.