Cheese Cake Cups Recipes
CHEESECAKE CUPCAKES
Cute little cheesecakes topped with strawberry-flavored rainbow chip frosting. Oh so yummy!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray. In small bowl, mix Crust ingredients. Spoon evenly into muffin cups; press down slightly.
- In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
- Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. Garnish each with small strawberry half.
Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 9 g, TransFat 1 g
EASY MINI CHEESECAKE RECIPE
Easy Mini Cheesecake Recipe - this simple cheesecake recipe makes 12 perfect mini cheesecakes and can be made so many ways! Lemon, Oreo, S'mores, Fruit, Peanut Butter Cup - any cheesecake you want in no time at all.
Provided by Dorothy Kern
Categories Dessert
Time 4h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Make the graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
- Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)
- Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
- Serve plain or topped with whipped cream and berries. See notes for additional serving suggestions.
Nutrition Facts : ServingSize 1 plain cheesecake, Calories 190 kcal, Carbohydrate 17 g, Protein 2 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 50 mg, Sodium 130 mg, Sugar 11 g
CHEESECAKE CUPS
Delicious, quick cheesecake cups in easy one-man portions!
Provided by Amanda
Categories Desserts Cakes Cupcake Recipes Cheesecake
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners.
- Place 1 cookie in the bottom of each cupcake liner.
- Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners.
- Bake in the preheated oven until golden and set, about 15 minutes.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 14.1 g, Cholesterol 38.7 mg, Fat 6.7 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 68.6 mg, Sugar 9.5 g
CHRISTMAS CHEESECAKE CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 15 bites
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the phyllo cups on a baking sheet and bake for 3 minutes; they are already baked, but this will give them a light crisp. Set aside and cool for 5 minutes.
- Add the cream cheese, powdered sugar, milk, orange zest and vanilla to the bowl of an electric mixer fitted with a paddle attachment and whip together until light and fluffy, 1 to 2 minutes. Spoon the mixture into a pastry bag and set aside. Snip a small opening in the tip of the bag with a pair of scissors just before you are ready to fill the cups. No piping top needed.
- Spoon 1/2 teaspoon of the cherry preserves into the bottom of each phyllo cup. Pipe a swirl of the cream cheese mixture into each cup, completely covering the preserves. Top each with a single raspberry and a mint leaf. Transfer them to a serving platter and give them a light dusting of powdered sugar.
CHEESE CAKE CUPS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake papers.
- Place one wafer cookie in the bottom of each cupcake paper. In a medium bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until smooth. Pour over wafers in cupcake papers.
- Bake in preheated oven 15 minutes, until golden and set.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 14.5 g, Cholesterol 54 mg, Fat 11.5 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 6.6 g, Sodium 110 mg, Sugar 9.5 g
CHEESECAKE CUPS
Very easy and kid friendly! You can top these cupcakes with the ingredients mentioned, or be creative and come up with your own!
Provided by yooper
Categories Cheesecake
Time 30m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Line muffin pans with cupcake papers.
- Place one wafer cookie on the bottom of each cupcake paper.
- In a medium bowl, cream together cream cheese and sugar.
- Beat in eggs and vanilla until smooth.
- Pour over wafers in cupcake papers.
- Bake for 15 minutes or until set.
- Cool.
- Top with chocolate chips, caramel sauce, or fruit pie filling of your choice.
Nutrition Facts : Calories 171.5, Fat 11.5, SaturatedFat 6, Cholesterol 54.5, Sodium 118.5, Carbohydrate 14.9, Fiber 0.1, Sugar 10.3, Protein 2.7
MINI CHEESECAKE CUPS
Since there's no crust, these mini cheesecakes are extra easy to fix. Plus, there's no cutting required and they travel well to various gatherings.-Jeannette Mack, Rushville, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla and salt and mix well. Add eggs, one at a time, beating well after each addition. , Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. Bake at 325° for 20-25 minutes or until set. Cool completely. , In a small bowl, combine sour cream and confectioners' sugar until smooth; spread over cheesecakes. Decorate with fruit and/or nuts. Chill for at least 1 hour. Store in the refrigerator.
Nutrition Facts :
NO-BAKE CHEESECAKE CUPS RECIPE
This No-Bake Cheesecake Cups Recipe is so easy to make and possibly the creamiest and smoothest cheesecake mixture I've ever made. I almost called the recipe Cheesecake Mousse because it's so light and silky! Serving in individual cups makes them perfect for parties or special events!
Provided by Rose
Categories Dessert
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In a small bowl, stir together the melted butter and graham cracker crumbs until it's evenly distributed. Put approximately 2-3 tablespoons of the mixture into the bottom of each glass or serving dish.
- In a large bowl (or the bowl of your stand mixer), pour the whipped cream in and beat on high until stiff peaks form (around one minute for me).
- Scrape the whipped cream into a second bowl, then combine the cream cheese, sugar, and vanilla and mix until completely smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture and stir until completely combined and creamy.
- Spoon the mixture into a piping bag (if you like) and pipe it into the cups. Or divide it evenly among your cups and spoon it in.
- Top with fresh fruit (optional), cover and chill for at least an hour before serving.
Nutrition Facts : ServingSize 1 serving, Calories 318 calories, Sugar 19.7 g, Sodium 182.3 mg, Fat 24.3 g, SaturatedFat 14.7 g, TransFat 0.4 g, Carbohydrate 22.8 g, Fiber 0.2 g, Protein 3.2 g, Cholesterol 71 mg
More about "cheese cake cups recipes"
EASY CHEESECAKE CUPCAKES RECIPE + VIDEO - THE RECIPE REBEL
From thereciperebel.com
Ratings 26Calories 176 per servingCategory Dessert
- In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 10 minutes until dry in the center. Reduce oven temperature to 300 degrees F.
- Add the sugar, sour cream, eggs, lemon juice, vanilla, and salt and beat on medium-high speed until smooth, 2-3 minutes.
CHEESECAKE DESSERT CUPS | THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 25 minsServings 24Calories 96 per serving
- Prepare your graham cracker crust first by combining graham cracker crumbs and sugar in a medium-sized bowl. Add butter and use a fork to stir until well-combined.
- Drop about 1 1/2 teaspoon of the graham cracker mixture into the bottom of each shot glass and use a rounded teaspoon to tamp the crumb mixture down into a crust. Set aside and prepare your cheesecake filling.
STRAWBERRY CHEESECAKE CUPS RECIPE - TABLESPOON.COM
From tablespoon.com
3.5/5 (3)Category DessertServings 16Total Time 1 hr 15 mins
- In the bowl of a stand mixer, beat together the cream cheese and eggs until well combined. Add the sugar, vanilla and salt and mix well to combine (about 1-2 minutes).
EASY NO-BAKE CHEESECAKE PARFAITS - JUST A TASTE
From justataste.com
4.4/5 (5)Total Time 15 minsCategory DessertCalories 205 per serving
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, heavy cream and sugar until smooth. Add the lemon juice, lemon zest and vanilla extract and beat until light and creamy, about 3 minutes.
- Add a layer of graham crackers to the bottom of each parfait glass. Top the graham crackers with a layer of the cheesecake then a layer of fruit. (See Kelly’s Notes.) Top each parfait with a dollop of whipped cream and serve.
- For easier assembly, transfer the cheesecake mixture to a sealable plastic bag or piping bag then pipe it into the glasses.
SUPER EASY CHEESECAKE CUPS | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
10 BEST PHILADELPHIA CREAM CHEESE CUPCAKES RECIPES | YUMMLY
From yummly.com
EASY BERRY CHEESECAKE CUPS - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
5/5 (1)Total Time 15 minsCategory DessertCalories 256 per serving
- In the bowl of your stand mixer beat the heavy cream, powdered sugar and vanilla just until stiff peaks form. Set aside.
- In another bowl beat the cream cheese until smooth. Add in the whipped cream and fold in gently until combined.
- Spoon a small amount of chopped strawberries into the bottom of each cup. Top with a little cheesecake filling. Top with blueberries. Repeat this process one more time. Garnish with extra whipped cream and mint if desired. Refrigerate any leftovers.
NO-BAKE STRAWBERRY CHEESECAKE CUPS - KEY TO MY LIME
From keytomylime.com
4.8/5 (10)Total Time 6 hrs 30 minsCategory DessertCalories 577 per serving
- In a medium bowl, mix the graham cracker crumbs (certified gluten free if necessary), melted butter, and dark brown sugar to make the crust. It should look crumbly.
- Using either a stand mixer with a whisk attachment, or a large bowl and a hand mixer, beat the heavy whipping cream on medium-high speed until it has fully thickened and holds stiff peaks (approximately 4 minutes). Scrape the whipped cream into a small bowl and place in the fridge while you make the rest of the filling.
- In the bowl of your mixer, combine the cream cheese and granulated sugar. Mix on medium speed until it’s completely smooth (approximately 3 minutes).
MINI CHEESECAKES - COOKING CLASSY
From cookingclassy.com
4.9/5 (73)Total Time 43 minsCategory DessertCalories 286 per serving
- For the crust: Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 1 1/2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated.
- Divide graham cracker mixture among 12 (standard size) paper lined muffin cups, adding nearly 2 Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes.
- Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.
- For the cheesecake mixture: In a small mixing bowl, whisk together 3/4 cup granulated sugar with 1 1/2 Tbsp flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth.
EASY NO BAKE CHEESECAKE CUPS - THE COOKIE ROOKIE®
From thecookierookie.com
4.4/5 (7)Total Time 3 hrs 10 minsCategory Dessert, Dessert/SnackCalories 395 per serving
- Place all cheesecake ingredients in a mixer bowl and beat until well the mixture is a smooth consistency, scraping down the sides of the bowl as necessary.
NO-BAKE CHOCOLATE CHEESECAKE CUPS - JUST A TASTE
From justataste.com
4.5/5 (4)Total Time 45 minsCategory DessertCalories 131 per serving
- In a bowl, stir together the cream cheese, sugar, vanilla extract, lemon juice and lemon zest until well combined. Transfer the mixture to a piping bag and refrigerate.
- Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. (Alternately, you can melt the chocolate with the oil in a double boiler.)
- Line the mini muffin pan with the paper candy cups. Spoon 1 teaspoon of the melted chocolate into each cup, tap the pan on the counter so the chocolate flattens out then refrigerate the pan for 15 minutes until the chocolate is firm.
- Remove the pan and the cheesecake mixture from the fridge. Pipe a portion of the cheesecake mixture in the center of each cup, then top the cheesecake with another 1 to 2 teaspoons of melted chocolate. Sprinkle the tops of each cup with sea salt then return the pan to the fridge for 20 minutes until the chocolate has fully hardened. If not serving immediately, store the cups in an airtight container in the fridge.
VANILLA CHEESECAKE CUPS - OR WHATEVER YOU DO
From orwhateveryoudo.com
5/5 (2)Category DessertServings 12Total Time 4 hrs 35 mins
- Place the Nilla wafers in a blender and pulse until they are fine crumbs. In a bowl, mix well with melted butter and press into cup cake tin lined with paper liners.
- Place cream cheese and sugar into your mixer and mix until combined. Add milk, heavy cream, sour cream, vanilla, and flour. Mix until all ingredients are incorporated.
- Bake in an oven preheated to 350 for 15-20 minutes, or until the middles are just set. Remove from oven and refrigerate until chilled.
INDIVIDUAL NO-BAKE CHEESECAKE CUPS - A CHICK AND HER GARDEN
From achickandhergarden.com
5/5 (1)Category RecipesServings 8
- Use a rolling pin or meat mallet to crush the graham crackers. (You could use a food processor, but I hate using more dishes than I need.)
- Put 2-3 tablespoons of this mixture in the bottom of your dishes. I used these super cute mini trifle bowls!
EASY MINI CHEESECAKE CUPCAKES RECIPE - CHEF SAVVY
From chefsavvy.com
4.6/5 (86)Calories 246 per servingCategory Dessert
- Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool.
- Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn't getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
CHEESECAKE DESSERT CUPS RECIPE | MY SUGARFREE KITCHEN
From mysugarfreekitchen.com
3.5/5 (2)Total Time 1 hr 10 minsCategory DessertCalories 350 per serving
- Crush digestive biscuits to a crumb. Place them in a ziplock bag, cover with a towel, and gently roll a can over the top to crush them. Move and readjust bag to make sure to get all the lumps. Once the majority of lumps are gone, use your hands to down on the bad to remove the rest.
- Place crumbs into a bowl with melted butter and a spoon to bring together to form a moist crumb. Spoon the crumbs evenly into two dessert glasses. Add a tiny drizzle of honey to each of the glasses, and 3 – 4 blueberries. Set Aside and make the filling.
- Add the softened cream cheese, honey, lemon juice and zest to a bowl. Mix for a minute with a spoon, softening it out. Use electric beaters on high to whisk the cream cheese ingredients to a smooth velvet consistency.
- Spoon cream cheese filling onto biscuit base, smoothing out the top. Add 5 to 8 blueberries on top, another drizzle of honey, and a little lemon zest.
BEST CHEESECAKE CUPCAKE RECIPE - HOW TO MAKE CREAM CHEESE ...
From food52.com
Reviews 4Servings 12Cuisine AmericanCategory Dessert
EASY MINI CHEESECAKE CUPS | TOLL HOUSE®
From verybestbaking.com
Servings 36Total Time 30 minsCategory Cake
CHEESECAKE CUPS RECIPE - BAKER RECIPES
From bakerrecipes.com
RECIPE OF FAVORITE CHEESE CAKE ON CUPS | CHEF RECIPES EASY
From chefrecipeseasy.netlify.app
CHEESE CAKE CUPS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love