INDIVIDUAL CREAM CHEESE CUPS RECIPES

Name: Mini Cheesecake Cups
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 dozen.
Ingredients: 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 CHEESECAKE CUPS RECIPE: HOW TO MAKE IT

Mini Cheesecake Cups Recipe: How to Make It image

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

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 dozen.

Number Of Ingredients 8

Ingredients

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

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

MINI CHEESECAKES FROM PHILADELPHIA® | ALLRECIPES

Mini Cheesecakes from PHILADELPHIA® | Allrecipes image

Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Yield 18 mini cheesecakes

Number Of Ingredients 10

Ingredients

1 cup HONEY MAID Graham Cracker Crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 medium (blank)s eggs
1 cup whipping cream
2 cups blueberries
1 tablespoon lemon zest

Steps:

Heat oven to 325 degrees F.
Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

Nutrition Facts : Calories 249.5 calories, CarbohydrateContent 18.5 g, CholesterolContent 92.6 mg, FatContent 18.9 g, FiberContent 0.4 g, ProteinContent 4 g, SaturatedFatContent 10.5 g, SodiumContent 208.8 mg, SugarContent 12.6 g

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