Try these delicious Oreo cheesecake cupcakes, they are the best dessert you can make. They will drive everyone crazy with their unmatched flavor. Make them and enjoy with whoever you want.
Take 20 cookies already separated and without filling, crush them and set aside.
Take another 20 cookies and remove the filling (that would be 40 cookies already separated). Place the cupcake liners in the cupcake pan and place the cookies at the bottom, simulating the crust of the pie.
In the mixer, add 700 grams of cream cheese and beat on medium/high speed until the cheese is smooth, add the brown sugar while continuing to beat until it thickens, add the eggs (previously beaten with a fork) and keep beating until well combined. Turn off the mixer and take a large spoon, add the crushed cookie to the mixture and gently fold it in (from the outside in) using the spoon.
Pour the mixture into the molds up to 3/4 full and bake for about 30 minutes or until they pass the toothpick test. Once baked, let cool in the mold for 5 minutes. Refrigerate for at least 4 hours before proceeding to the next step.
For the frosting: sift the powdered sugar.
In a large bowl, beat the remaining cream cheese on medium/high speed until it becomes creamy, add the sifted powdered sugar in a rain-like manner and continue beating.
Refrigerate for at least one hour before decorating the cupcakes.
Decorate by placing the frosting on top and adding cookie pieces (from the 10 that are left).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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