Oreo Cheesecake Cupcakes
- 32 ounces cream cheese (at room temperature)
- 1 1/4 cups granulated white sugar
- 3/4 cup sour cream (at room temperature)
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 large eggs (at room temperature)
- 1/4 cup heavy cream
- 12 to 16 Oreos (crushed (to add into the batter))
- 24 Oreos (whole (to use as the crust))
- Preheat the oven to 350°F.
- Line a cupcake baking sheet with cupcake liners. Place one whole Oreo at the bottom of each liner to act as the “crust”.
- Using a stand mixer with a paddle attachment or a handheld beater, beat cream cheese and sugar on medium speed until creamy and smooth.
- Add eggs one at a time, along with the vanilla extract, mixing until smooth after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add sour cream, cornstarch, salt, and heavy cream. Mix until smooth.
- Gently fold in the crushed Oreos using a rubber spatula.
- Tap the bottom of the bowl a few times to remove any air bubbles. Use an ice cream scoop or large cookie scoop to fill each cupcake liner with the batter.
- Bake for 15 to 16 minutes or until set.
- Allow the cupcakes to cool for 15 minutes before transferring them to the fridge for 2 hours or overnight to chill.
- Enjoy your delicious Oreo Cheesecake Cupcakes!
Adjust the amount of crushed Oreos in the cheesecake batter according to your preference for the cookies & cream flavor!
