Preheat oven to 300º F. Line 20 muffin cups with paper liners. Place one Oreo cookie in the bottom/center of each of the 20 cups. Set aside.
Chop the remaining 8 Oreo cookies into small pieces, and set aside.
In a mixing bowl, using an electric hand mixer on medium speed, whip together cream cheese and sugar until smooth, about 1 minute. Blend in eggs.
In a microwave safe bowl, combine white chocolate chips and cream, and heat mixture o 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate chip mixture into cream cheese mixture, along with vanilla extract. Blend mixture until combined. Tap mixing bowl forcefully against counter top several times to release some of the large air bubbles in the cheesecake mixture, then fold in remaining 8 chopped Oreo cookies.
Divide mixture among 20 muffin cups (right over the top of each Oreo), filling each cup about 3/4 full (about 1/4 cup mixture in each). Bake in oven about 20 minutes, or until filling is set. Remove from oven and allow cupcakes to rest in muffin tin for 10 minutes before transferring to a wire rack to cool. Cool completely on a wire rack, about 1 hour. Then transfer to an airtight container (in a single layer) and refrigerate 4 hours or overnight. Store cupcakes in refrigerator and serve chilled.
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 128 (54%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 50.4mg||16 %|
|Sodium 116.9mg||4 %|
|Potassium 126.7mg||3 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 25g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 236
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