MINI CHEESECAKE IDEAS RECIPES

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BEST BAILEY'S BROWNIE CUPS RECIPE - HOW TO MAKE ... - DELISH



Best Bailey's Brownie Cups Recipe - How to Make ... - Delish image

These brownie cups from Delish.com have got the most amazing, creamy Bailey's filling.

Provided by Rian Handler

Categories     Barbeque    birthday    cocktail party    feed a crowd    Summer    Super Bowl    dessert

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 12

Number Of Ingredients 6

Cooking spray, for muffin tin
1 box brownie mix, plus ingredients called for on box
4 oz. cream cheese, softened
2 tbsp. mini semisweet chocolate chips, melted, plus more for garnish
2 tbsp. Baileys Irish Cream
4 oz. cool whip

Steps:

  • Preheat oven to 350° and grease a 12-cup muffin tin. In a large mixing bowl, prepare brownie batter according to package directions.
  • Add batter to muffin tin and bake 25 to 27 minutes.
  • Once brownies are out of the oven, press a shot glass into the middle of each, making a shallow cup. Let cool completely.
  • Make Baileys filling: In a medium bowl using a hand mixer, beat together cream cheese, melted chocolate, and Baileys until smooth. Gently fold in Cool Whip.
  • Scoop filling into cooled brownie cups and top with more mini chocolate chips.

MINI CHERRY CHEESECAKES RECIPE - BETTYCROCKER.COM



Mini Cherry Cheesecakes Recipe - BettyCrocker.com image

After just 20 minutes of preparation, these darling desserts will be ready to bake and chill.

Provided by Betty Crocker Kitchens

Total Time 2 hours 15 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 7

24 vanilla wafer cookies
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon almond or vanilla extract
1 can (21 oz) cherry pie filling
1/2 cup toasted, sliced almonds

Steps:

  • Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
  • In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
  • Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.

Nutrition Facts : Calories 150 , CarbohydrateContent 16 g, CholesterolContent 40 mg, FatContent 2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 75 mg, SugarContent 13 g, TransFatContent 0 g

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