[ad_1]
[ad_2]
Learn how to make Gluten Free Cookies & Cream Cheesecake Cupcakes using Schar Chocolate O’s. KC Pomering, the G-Free Foodie will show you how. Get the Recipe here:
Cookies and Cream Cheesecake Cupcakes
Ingredients
20 Schar Chocolate O’s or other Gluten Free cream-filled sandwich cookies, 12 left whole & 8 coarsely chopped
1 pound (16 ounces) cream cheese, room temperature
1/2 cup sugar
1 tsp Gluten Free vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Small pinch of salt
Directions
Preheat oven to 275 degrees F. Line 12 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 22-25 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Yield
12 cupcakes
