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.
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
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 :
OREO COOKIE CHEESECAKE CUPS
I found this on a blog called "Grace's Sweet Life" and fell in love with the idea of using an Oreo cookie as the "crust" for these tasty individual mini cheesecakes. They're great for birthday parties, baby shower or any time! You can also use mint Oreos and a little bit of mint flavoring and green food coloring to make a Minty Oreo Cheesecake Cup for a refreshing change.
Provided by PSU Lioness
Categories Cheesecake
Time 4h20m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275°F
- Line standard muffin tins with paper liners.
- Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. (I've used a hand mixer and it worked fine).
- Gradually add the sugar, and beat until combined.
- Beat in the vanilla.
- Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed.
- Add in sour cream and salt, beat to combine.
- Using a large spatula, fold in the chopped Oreo cookies.
- Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
- Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
- Transfer the muffins tins to a wire rack to cool completely.
- Refrigerate (in the muffin tins) at least 4 hours (or overnight).
- Remove from tins just before serving.
- Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.
Nutrition Facts : Calories 262.8, Fat 18, SaturatedFat 9.2, Cholesterol 74.2, Sodium 224.2, Carbohydrate 22.3, Fiber 0.5, Sugar 16.9, Protein 4.3
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
OREO® CHEESECAKE CUPS
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
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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