Easy Chocolate Cherry Cheesecups Recipes

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CHERRY CHEESE CUPCAKES



Cherry Cheese Cupcakes image

Our church Christmas party always includes these pretty cupcakes as my home-baked contribution. The holidays were the sweet inspiration for their cheery garnish of cherries. -Leanne Beagley, Rochester, New York

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2 dozen.

Number Of Ingredients 7

3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar, divided
1-1/2 teaspoons vanilla extract, divided
5 large eggs
1 cup sour cream
1-1/2 cups cherry pie filling
Mint leaves, optional

Steps:

  • In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition. , Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. , In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely., Top with pie filling; garnish with mint if desired. Store in the refrigerator.

Nutrition Facts : Calories 202 calories, Fat 13g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.

INDIVIDUAL MINI CHERRY CHEESECAKE CUPS



Individual Mini Cherry Cheesecake Cups image

My friend Robyn gave me this recipe a few years back. They're excellent to bring to holiday gatherings.

Provided by Babs7

Categories     Cheesecake

Time 1h

Yield 24 serving(s)

Number Of Ingredients 9

1 (18 ounce) box duncun hines moist deluxe yellow cake mix or 1 (18 ounce) box devil's food cake mix
1/2 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 1/4 cups sour cream
1/4 cup sugar
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350.
  • Place 2 1/2 inch paper or foil liners in 24 muffin cups.
  • For crust, combine dry cake mix and melted butter in large bowl.
  • Beat at a low speed with an electric mixer for one minute (mixture will be crumbly).
  • Divide mixture evenly in muffin cups (level but do not press).
  • For filling, combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in a medium bowl.
  • Beat at medium speed with an electric mixer until smooth.
  • spoon evenly into muffin cups.
  • Bake at 350 for 20 minutes or until mixture is set.
  • For topping, combine sour cream and 1/4 cup sugar in a small bowl.
  • Spoon evenly over cheesecakes.
  • Return to oven for 5 minutes.
  • Let cool for 15 minutes.
  • Garnish each cheesecake with cherry pie filling.
  • Refrigerate until ready to serve.

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