Thankfully, by mistake, I ended up halving the recipe. I read the ingredient list, thinking it called for two packages of cream cheese...not two pounds. It ended up being a good thing. These were so creamy and rich, that I'm afraid we would have eaten all thirty in one weekend. For the sake of my waistline, we left them at my mom's house...although Jason has already asked for them again!
Oreo Cheesecake Cupcakes from Pink Parsley
- 21 Oreo cookies
- 1 lb cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, slightly beaten
- 1/2 cup Greek Yogurt
- pinch of salt
Preheat the oven to 275 degrees. Line muffin tins with 15 paper liners, placing an Oreo cooking in the bottom of each one. Crush the remaining Oreos, set aside.
Beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Gradually beat in the sugar until combined. Beat in the vanilla, then drizzle in the eggs, beating until combined. Mix in the Greek Yogurt and salt. Stir in the crush cookies.
Spoon the batter into each lined muffin tin. Bake for about 20 to 22 minutes, rotating the pan halfway through. Cool in the pans on a wire rack, then transfer to the refrigerator to cool completely for at least 4 hours.