Cookies & Cream Cheesecake Cupcakes

Introduction

Cookies & Cream Cheesecake Cupcakes are the ultimate dessert for anyone who loves rich, creamy textures and the classic combination of chocolate sandwich cookies and velvety cheesecake. These bite-sized treats combine two beloved desserts into one irresistible package that’s perfect for parties, holidays, or just indulging your sweet tooth. Whether you’re a seasoned baker or new to the kitchen, these cupcakes are sure to impress with their smooth filling, crunchy crust, and eye-catching presentation.

The History

The origin of Cookies & Cream flavor dates back to the 1970s when it was first introduced as an ice cream flavor by the University of Wisconsin’s dairy department. It quickly gained popularity and became a staple in the world of desserts. Cheesecake, on the other hand, has ancient roots dating back to Greece but found its modern form in America during the 19th century. Combining the two into a cupcake format is a more recent innovation, blending nostalgic flavors with contemporary presentation for a fun twist on traditional desserts.

Ingredients Breakdown

For the Crust: Crushed Oreo or chocolate sandwich cookies mixed with melted butter to create a firm base.
For the Cheesecake Filling: Cream cheese, sugar, eggs, sour cream, vanilla extract, and flour (to prevent cracking).
For the Cookies & Cream Layer: Finely chopped Oreos folded into the cheesecake batter for texture and flavor.
For the Topping: Whipped cream, crushed cookies, and whole Oreos for garnish.

Step-by-Step Recipe

Preheat oven to 325°F (165°C) and line a muffin tin with cupcake liners.
Mix crushed cookies with melted butter and press into the bottom of each liner to form a crust.
In a large bowl, beat cream cheese until smooth, then gradually add sugar and continue beating until well combined.
Add eggs one at a time, mixing gently after each addition to avoid overmixing.
Stir in sour cream, flour, and vanilla extract until smooth.
Fold in chopped cookies, reserving some for topping if desired.
Spoon the mixture into the prepared liners, filling them almost to the top.
Bake for 18–22 minutes or until centers are just set.
Let cool completely before refrigerating for at least 1 hour.
Pipe or spread whipped cream on top and decorate with crushed cookies or mini Oreos.

Tips

Use room temperature ingredients for a smoother cheesecake batter.
To avoid cracks, don’t overmix the batter and ensure the center is slightly jiggly when done.
Chill the cupcakes thoroughly before adding the whipped cream topping to prevent melting.
Place a pan of water on the lower rack of the oven while baking to create steam and help prevent cracks.

Variations and Customizations

Use gluten-free cookies for a gluten-free version.
Swap Oreos for other sandwich cookies like peanut butter or mint-flavored ones.
Add a splash of almond or peppermint extract for extra flavor.
Top with chocolate shavings, sprinkles, or a drizzle of chocolate sauce.
Make mini versions using a mini muffin tin for bite-sized treats.

Health Considerations and Nutritional Value

While these cupcakes are undeniably delicious, they are also high in fat and sugar due to the cream cheese, cookies, and added sugars. However, you can make healthier swaps such as using reduced-fat cream cheese, low-sugar cookies, or alternative sweeteners. Each cupcake typically contains around 300–400 calories, depending on size and toppings. They’re best enjoyed in moderation as part of a balanced diet.

Ingredients

Crust:

1 1/2 cups crushed Oreo cookies (or similar chocolate sandwich cookies)
6 tbsp unsalted butter, melted

Cheesecake Filling:

8 oz (226g) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/4 cup sour cream
1 tsp vanilla extract
1 tbsp all-purpose flour
1/2 cup finely chopped Oreo cookies

Topping:

1/2 cup heavy whipping cream
1 tbsp powdered sugar
1/2 tsp vanilla extract
Mini Oreos or crushed cookies for garnish

Directions

Preheat oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper liners.
In a small bowl, mix crushed cookies with melted butter until well combined. Press about 1 tbsp of the mixture into the bottom of each liner.
In a large mixing bowl, beat cream cheese until smooth and creamy. Add sugar and beat until fully incorporated.
Add the egg and mix on low speed until just blended. Stir in sour cream and vanilla extract.
Add flour and mix briefly until combined. Fold in chopped cookies gently with a spatula.
Divide the cheesecake batter evenly among the liners, filling each about 3/4 full.
Bake for 18–22 minutes, or until centers are lightly golden and only slightly jiggly in the center.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 1 hour before frosting.
To make the whipped topping: In a medium bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Once chilled, frost each cupcake with whipped cream and top with mini Oreos or crushed cookies.
Refrigerate until ready to serve.

FAQ

Can I make these ahead of time?

Yes! These cupcakes can be made up to 2 days in advance and stored in the refrigerator.

Can I freeze them?

Absolutely! Freeze them without the whipped topping for best results. Thaw overnight in the fridge and add the topping before serving.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

What can I substitute for Oreos?

You can use any chocolate sandwich cookie, or even graham crackers for a different twist.

Why did my cheesecake cupcakes crack?

This usually happens from overmixing the batter or baking too long. Make sure to mix gently and check for doneness early.

Summary

Cookies & Cream Cheesecake Cupcakes combine the rich, creamy goodness of cheesecake with the crunchy sweetness of chocolate sandwich cookies into a delightful bite-sized treat. Easy to customize and always a crowd-pleaser, these cupcakes are perfect for any occasion.