Cookies and Cream Cheesecake Cupcakes

Check out how many calories in Cookies and Cream Cheesecake Cupcakes. Get answers to all your nutrition facts questions at FitClick.
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filed under Desserts

Serving size: 1 each
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 179 (9% DV)
Fat: 9g (14% DV)
Carbohydrates: 21g (7% DV)
Protein: 4g (7% DV)
Tags: cheesecake, cupcake, oreo, cookies and cream
Ingredients:  Makes 30 servings (30 each)
2  lb.
1  cup
1  teaspoon
1  cup
1  pinch

Tip: For nutritional information on all the ingredients in Cookies and Cream Cheesecake Cupcakes just click on each ingredient name. Then adjust the serving size for any Cookies and Cream Cheesecake Cupcakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat oven to 275 degrees. Line standard 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 minutes.

Transfer to wire racks to cool completely.

Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
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