Cheese Cake Cups Recipes

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CHEESE CAKE CUPS

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



Cheese Cake Cups image

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

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

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



Mini Cheesecake Cups image

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 :

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

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



Oreo® Cheesecake Cups image

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

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

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



Cheesecake Cupcakes image

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

1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/4 cup strawberry fruit spread
1 cup Betty Crocker™ Rich & Creamy rainbow chip frosting
Small strawberries, if desired

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