Mint Oreo Cheesecake Cupcakes

Mint Oreo Cheesecake Cupcakes. Need I say more? But, I'm giving you fair warning, these are really delicious. They are also super easy to make -- if you're craving cheesecake but want a shortcut, try these. 

Mint Oreo Cheesecake Cupcakes

It's simple, mix together your cream cheese and sugar. Add some vanilla, sour cream, eggs, touch of salt and then stir in your Oreo crumbles.

Coarsely chop Oreo cookies into crumbles 

Place your whole Oreo in the bottom of the lined muffin tin (you really need to use cupcake liners here, otherwise everything will stick). 

Place one Oreo Cookie in the bottom of a paper lined muffin tin to act as the base of your cheesecake cupcake

Pour the mixture onto 1 whole Oreo - bake for about 22 minutes and ta-da! Personally, I LOVED the warm taste of the Oreo and cream cheese but once these cool to room temperature you definitely want to pop them in the fridge until you're ready to serve. 

I chose to use the Mint Oreo's here but if you're not diggin' the mint go ahead and use regular Oreos for a Cookie's N' Cream Cheesecake, or any other type of round sandwich cookie (peanut butter, perhaps?)

I quartered this recipe and it made 8 cupcakes and it was very easy (only 1 block of cheesecake versus 4, guys), I'm gonna go ahead and say that it was for the best. 

Enjoy! 

Mint Oreo Cheesecake Cupcakes
Adapted from Martha Stewart's Cupcakes
Makes 30 Cupcakes
Ingredients:

• 1 package of Mint Oreos, 30 left whole, and 12 coarsely chopped
• 2 pounds cream cheese, room temperature ( you may substitute neufatel for a lighter version)
• 1 cup sugar
• 2 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt

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

2. With stand mixer, beat cream cheese on medium speed  until smooth. Be sure to scape down the sides of the bowl as needed. Add sugar in a slow and steady stream, until just combined. Add vanilla until combined. 3. In a smaller bowl, lightly beat the eggs and slowly add to the cream cheese mixture. Beat in sour cream and salt. Using a rubber spatula stir in chopped cookies. 4. Divide batter evenly among the prepared muffin tins. Be sure to fill each to the top (they will not rise much).  Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours.