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Preheat oven to 275°.
Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer.
Gradually add the sugar, beating until combined.
Beat in vanilla.
Drizzle in eggs, a bit at a time.
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 about 22 minutes (until filling is set), rotating pan halfway through.
Transfer to wire racks to cool completely.
Refrigerate in tins at least 4 hours (or up to overnight).
Remove from tins just before serving. Best served really cold!
You can garnish with fresh whipped cream and crumbled Oreos if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (107g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 204 (63%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 180.2mg||55 %|
|Sodium 318.5mg||11 %|
|Potassium 163.8mg||4 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 22.9g|
|Protein 7.7g||11 %|
Powered by: USDA Nutrition Database
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: 323
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