Mini Cheesecake Cups With Sour Cream Topping Recipes

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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

MINI CHEESECAKES WITH SOUR CREAM TOPPING

Top with raspberries or blueberries to make them even prettier!

Provided by Brandy Murphy

Categories     Fruit Desserts

Time 45m

Number Of Ingredients 16



Mini Cheesecakes with Sour Cream Topping image

Steps:

  • 1. 1.Preheat oven to 350*F. Grease a 6 cup muffin pan. I also cut small circles of parchment paper to line the bottom of the cups...it makes the cakes easier to remove once completed.
  • 2. 2.In small bowl, mix together graham cracker crumbs, sugar and butter until combined. Distribute mixture evenly into muffin cups and press firmly. Bake for 5 minutes, then allow to cool while making the filling.
  • 3. 3.In a medium bowl, beat together cream cheese, sugar, lemon juice, milk, vanilla and flour until light and fluffy. Mix in egg. Pour mixture into prepared muffin cups. Bake for 15 minutes.
  • 4. 4.In small bowl, mix sour cream with remaining sugar and vanilla. Top each cake with a small dollop and return to oven for an additional 10 minutes.
  • 5. 5.Allow to cool completely before removing from pan. Refrigerate. Top with fresh fruit and/or chocolate to add more color and flavor! Enjoy!

CRUST
2/3 c chocolate graham cracker crumbs
1 1/2 Tbsp white sugar
2 Tbsp butter, melted
FILLING
1 pkg cream cheese, room temperature (8 oz)
1/4 c white sugar
1 Tbsp lemon juice
1 Tbsp milk
1 Tbsp flour
1 tsp pure vanilla extract
1 egg
TOPPING
1/2 c sour cream
1 Tbsp white sugar
1/2 tsp pure vanilla extract

EASY SOUR CREAM CHEESECAKE

This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.

Provided by SBDEVENEY

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 6



Easy Sour Cream Cheesecake image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
  • Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

Nutrition Facts : Calories 324 calories, Carbohydrate 28.1 g, Cholesterol 80.5 mg, Fat 21.2 g, Protein 5.1 g, SaturatedFat 11.6 g, Sodium 199.9 mg, Sugar 21 g

1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream

CHEESECAKE WITH SOUR CREAM TOPPING

Try a creamy, graham cracker crumb-crusted Cheesecake with Sour Cream Topping. This Cheesecake with Sour Cream Topping is citrus-kissed with lemon juice.

Provided by My Food and Family

Categories     Recipes

Time 5h35m

Yield Makes 16 servings.

Number Of Ingredients 8



Cheesecake with Sour Cream Topping image

Steps:

  • Heat oven to 325°F.
  • Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
  • Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

1 cup graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1-1/2 tsp. vanilla, divided
3 eggs
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

CHEESECAKE CUPCAKES WITH SOUR CREAM TOPPING

The sour cream topping adds an extra dimension of flavor to these cheesecake cupcakes decorated with little bunches of white, pink, and red currants.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 48

Number Of Ingredients 10



Cheesecake Cupcakes with Sour Cream Topping image

Steps:

  • Preheat oven to 350 degrees. Line four 12-cup cupcake tins with heavyweight aluminum liners, and spray with nonstick cooking spray.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
  • In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
  • Divide batter evenly among cupcake liners, 4 ounces per cupcake. Bake for 15 minutes.
  • Cool slightly until cupcakes become concave. In a medium bowl, stir together sour cream, sugar, and vanilla to make the sour cream topping.
  • Place a heaping tablespoon of topping in the center of each cupcake, and spread gently to edges of liner. Return to oven for 10 minutes.
  • Cool to room temperature on a wire rack and chill in the refrigerator until cold, at least two hours. Add small bunches of currants for decoration if desired.

3 1/2 pounds (seven 8-ounce packages) cream cheese, room temperature
2 1/4 cups sugar
1/2 cup all-purpose flour
1 cup sour cream, room temperature
1 1/2 teaspoons pure vanilla extract
5 large eggs, room temperature
2 16-ounce containers sour cream
1 tablespoons sugar
2 teaspoons vanilla
Currants (optional)

MINI CHEESECAKES I

Easy and so good for holidays, weddings, or whatever the occasion! It is also good with other flavors of fruit pie filling.

Provided by Janice

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 45m

Yield 48

Number Of Ingredients 6



Mini Cheesecakes I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
  • Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
  • In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
  • Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 11.8 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 54.2 mg, Sugar 3.2 g

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

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