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
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
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 :
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.
DECADENT CHEESECAKE CUPS
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
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
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
CHEESECAKE PHYLLO CUPS
Lorraine Chevalier of Merrimac, Massachusetts borrowed this recipe from a friend, whose husband is diabetic, and has been making the colorful cheesecake bites ever since. Topped with kiwifruit and mandarin oranges, they are just delicious.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the cream cheese, sour cream, sugar substitute and vanilla until smooth. , Pipe or spoon into phyllo shells. Top each with an orange segment and kiwi piece. Refrigerate until serving.
Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 29mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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
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