This easy, no-bake recipe comes together quickly but should be refrigerated for at least 6 hours before serving.
Place a cupcake liner in each section of a 12 cupcake pan.
Place an Oreo cookie in each cupcake liner.
Place the remaining 12 Oreos in a food processor and coarsely crush them. Do not pulverize them. Set aside 1/4 cup of cookie crumbs for topping.
In the bowl of a stand mixer, beat together the cream cheese and the sour cream until smooth.
Add in the confectioner’s sugar and vanilla. Mix until combined.
Using a spoon, fold the remaining cookie crumbs into the cream cheese mixture.
Using a tablespoon or cookie scoop, fill each cupcake liner about 3/4 full with cheesecake mixture.
Sprinkle the cookie crumbs on top.
Refrigerate at least 6 hours. Serve chilled.