PHILADELPHIA CREAM CHEESE SMALL CUPS RECIPES
PHILADELPHIA MINI CHEESECAKES RECIPE - FOOD.COM
Ummm... Folks, it's cheesecake. In a mini form that you can pick up and eat with your hand. Need I say more? Cooking time includes refrigeration.
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours
Yield 18 mini cheesecakes, 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Line a muffin pan with 18 muffin cups.
- Mix crumbs, 2 tablespoons sugar, and butter.
- Divide crumbs between cups and press into bottoms. It helps to use a tart shaper.
- Beat cream cheese with remaining sugar and vanilla until blended.
- Add eggs one at a time and mix after each addition just until blended.
- Divide filling between muffin cups.
- Bake 25 minutes or until centers are almost set.
- Cool for 30 minutes.
- Refrigerate 2 hours.
- Top if desired. You can serve plain or be creative. I have made them with raspberry jam and also with Dulce De Leche, but use what you like.
- ENJOY! Yum, yum.
Nutrition Facts : Calories 216.5, FatContent 16.1, SaturatedFatContent 8.8, CholesterolContent 77.7, SodiumContent 172.7, CarbohydrateContent 14.9, FiberContent 0.1, SugarContent 12.4, ProteinContent 3.6
MINI CHEESECAKE CUPS RECIPE: HOW TO MAKE IT
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
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
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