Cheesecake Cups Recipes

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MINI CHEESECAKE CUPS



Mini Cheesecake Cups image

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

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
5 large eggs
1 cup sour cream
1/4 cup confectioners' sugar
Mandarin oranges, pineapple tidbits, halved maraschino cherries and/or chopped nuts

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 :

CHEESE CAKE CUPS



Cheese Cake Cups image

Very easy recipe that can be made with kids. Top with chocolate chips or cherry pie filling, if you like.

Provided by LOOPDHERB

Categories     Desserts     Cakes

Time 30m

Yield 16

Number Of Ingredients 5

16 vanilla wafer cookies
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract

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



Cheesecake Cups image

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

16 vanilla wafer cookies
1 (8 ounce) package cream cheese, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract

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

DECADENT CHEESECAKE CUPS



Decadent Cheesecake Cups image

Personal cheesecakes topped with decadent ganache and a beautiful strawberry. This is a delicious and beautiful presentation that is easy to put together and sure to impress.

Provided by hopefuleesoon

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h40m

Yield 18

Number Of Ingredients 11

½ (13.5 ounce) package graham crackers
4 tablespoons butter, melted
2 tablespoons brown sugar
2 (8 ounce) packages cream cheese, softened
½ cup confectioners' sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
½ cup heavy cream
⅔ cup chocolate chips
18 strawberries

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
  • Place graham crackers in a resealable plastic bag and crush into fine crumbs with a rolling pin. Pour into a bowl. Add butter and brown sugar; toss together until mixture resembles wet sand. Place 1 tablespoon in the bottom of each paper liner. Press firmly to form the crusts.
  • Bake in the preheated oven until lightly browned on the edges, 8 to 10 minutes. Remove from the oven and let cool.
  • Meanwhile, beat cream cheese and confectioners' sugar until well blended. Scrape down the sides of the bowl and beat in eggs, one at a time. Scrape down the sides of the bowl and beat in sour cream and vanilla extract. Divide the mixture evenly over the 18 crusts.
  • Bake in the preheated oven until tops look dry and centers jiggle slightly, about 15 minutes. Chill until firm, 2 hours to overnight.
  • Heat cream in the microwave until it begins to simmer, about 1 minute. Add chocolate chips and let sit until softened, about 1 minute. Whisk until chocolate melts and ganache is glossy.
  • Spoon chocolate ganache over each cheesecake and place a whole strawberry on the top.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 19.8 g, Cholesterol 69.5 mg, Fat 19.9 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 11.7 g, Sodium 173.8 mg, Sugar 12.6 g

NO-BAKE PEACHES AND CREAM CHEESECAKE CUPS



No-Bake Peaches and Cream Cheesecake Cups image

Provided by Geoffrey Zakarian

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 14

3/4 cup ground amaretti cookies
3 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup heavy cream
6 tablespoons confectioners' sugar
4 ounces cream cheese, at room temperature
4 ounces mascarpone cheese, at room temperature
1 teaspoon vanilla extract
Zest of 1 lemon
1 1/2 cups small diced jarred or fresh peaches (peeled if using fresh)
1 tablespoon honey
1 1/2 teaspoons lemon juice
1 tablespoon plus 1 1/2 teaspoons thinly sliced fresh mint, for garnish

Steps:

  • For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly.
  • For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator.
  • To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture.
  • Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours.
  • For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine.
  • Before serving, top each cheesecake cup with peach salsa and garnish with mint.

CHEESECAKE CUPS



Cheesecake Cups image

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

16 vanilla wafer cookies
2 (8 ounce) packages cream cheese, softenened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract

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

OREO® CHEESECAKE CUPS



Oreo® Cheesecake Cups image

These cheesecake cups are perfectly sized individual treats!

Provided by Christina Salinas

Categories     Desserts     Cakes     Cheesecake Recipes

Time 4h35m

Yield 12

Number Of Ingredients 7

12 chocolate sandwich cookies (such as Oreo®)
2 (8 ounce) packages cream cheese, softened
2 large eggs, lightly beaten
½ cup sour cream
½ cup white sugar
½ teaspoon vanilla extract
6 chocolate sandwich cookies (such as Oreo®), chopped

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each.
  • Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula.
  • Spoon batter into the prepared tin, filling each cup almost to the top.
  • Bake in the preheated oven until set, 20 to 22 minutes. Transfer cups to a cooling rack. Refrigerate until firm, at least 4 hours.

Nutrition Facts : Calories 265.4 calories, Carbohydrate 20.6 g, Cholesterol 76.3 mg, Fat 18.7 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 199.7 mg, Sugar 14.6 g

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