Let’s make some cupcakes.
With candy cane cookie bottoms, and Greek yogurt cheesecake.
Once chilled, each bite is as cool as the aftermath of a summer rainstorm.
Cookies and Cream Cheesecake Cupcakes,
adapted from Martha Stewart’s Cupcakes
- 42 cream-filled sandwich cookies, such as Candy Cane Joe Joes, 30 left whole, 12 coarsely chopped
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup Greek yogurt
- Pinch of salt
Preheat oven to 275 degrees. Line muffin tins with paper or silicone 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.