Best 20 Cheesecake Cups Recipes

MINI CHEESECAKE CUPS

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.

CHEESECAKE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin tin cups with cupcake liners.
• Place 1 cookie in the bottom of each cupcake liner.
• Beat cream cheese and sugar together in a medium bowl using an electric mixer until creamy. Beat in eggs and vanilla extract until smooth. Pour batter over the wafers in the cupcake liners.
• Bake in the preheated oven until golden and set, about 15 minutes.

CHEESECAKE PHYLLO CUPS

Steps:

• In a small bowl, beat the cream cheese, sour cream, sugar substitute and vanilla until smooth. , Pipe or spoon into phyllo shells. Top each with an orange segment and kiwi piece. Refrigerate until serving.

CHRISTMAS CHEESECAKE CUPS

Steps:

• Preheat the oven to 350 degrees F.
• Place the phyllo cups on a baking sheet and bake for 3 minutes; they are already baked, but this will give them a light crisp. Set aside and cool for 5 minutes.
• Add the cream cheese, powdered sugar, milk, orange zest and vanilla to the bowl of an electric mixer fitted with a paddle attachment and whip together until light and fluffy, 1 to 2 minutes. Spoon the mixture into a pastry bag and set aside. Snip a small opening in the tip of the bag with a pair of scissors just before you are ready to fill the cups. No piping top needed.
• Spoon 1/2 teaspoon of the cherry preserves into the bottom of each phyllo cup. Pipe a swirl of the cream cheese mixture into each cup, completely covering the preserves. Top each with a single raspberry and a mint leaf. Transfer them to a serving platter and give them a light dusting of powdered sugar.

MINT CHOCOLATE CHIP CHEESECAKE BROWNIE CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C)
• For the cheesecake, in a bowl, beat the cream cheese until smooth.
• Add sugar, egg, mint extract, and food coloring, and beat until smooth.
• Fold in the chocolate chips. Set aside.
• For the brownie, in a separate bowl, whisk the dry ingredients until combined.
• Add the butter and eggs, and beat until smooth.
• To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture.
• Bake 25 - 30 min.
• Enjoy!

CHEESECAKE WAFFLE CUPS

Steps:

• In a small bowl, beat cream cheese until smooth. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Spoon about 1/3 cup into each waffle bowl; top with 2 tablespoons pie filling. Repeat layers.

CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust.
• Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts.
• Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.

MINI CHEESECAKE CUPS WITH SOUR CREAM TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-cup muffin tin. Line the bottoms with parchment paper cut into circles.
• Mix graham cracker crumbs, butter, and sugar together in a small bowl. Distribute mixture evenly into the muffin cups and press firmly to form the crusts.
• Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.
• Meanwhile, beat cream cheese, sugar, egg, lemon juice, milk, flour, and vanilla extract together in a medium bowl until light and fluffy. Mix in egg; pour batter into the prepared muffin cups.
• Bake in the preheated oven for 15 minutes.
• Mix sour cream with sugar and vanilla extract in a small bowl. Top each cake with a small dollop of the mixture and continue baking until topping is set, about 10 minutes more.
• Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.

OREO® CHEESECAKE CUPS

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.

NO-BAKE CHEESECAKE PHYLLO CUPS

Steps:

• In a mixing bowl cream softened cream cheese until smooth.
• Blend in sugar in small amounts until well creamed together.
• Add sour cream and blend well.
• Chill for a couple of hours.
• Spoon into zip-lock bags or pastry bag (I did this before chilling, that way it is ready to go.).
• If using a zip-lock bag, cut corner off and squeeze into pre-made Phyllo cups.
• Top with fresh fruit or fruit sauce.

BLUEBERRY CHEESECAKE FILO CUPS

Steps:

• Combine the blueberries, granulated sugar and cinnamon in a small saucepan. Cook over medium-high heat until the berries start to break down and the liquid becomes syrupy, about 10 minutes. Remove from the heat and let cool to room temperature, 25 to 30 minutes.
• Whisk together the mascarpone, powdered sugar and lemon zest and juice in a medium bowl.
• Spoon or pipe dollops of the mascarpone mixture into the phyllo shells, leaving room for the blueberry compote, then top with the blueberry compote. Freshly grate lemon zest on top to garnish and dust with powdered sugar just before serving.

CHOCOLATE PECAN CHEESECAKE COOKIE CUPS

Steps:

• PREHEAT oven to 325 degrees F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
• BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
• BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
• BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Place pecan in center of each cheesecake.
• PLACE morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over each cheesecake.

OREO COOKIE CHEESECAKE CUPS

Steps:

• Preheat oven to 275°F
• Line standard muffin tins with paper liners.
• Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. (I've used a hand mixer and it worked fine).
• Gradually add the sugar, and beat until combined.
• Beat in the vanilla.
• Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed.
• Add in sour cream and salt, beat to combine.
• Using a large spatula, fold in the chopped Oreo cookies.
• Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
• Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
• Transfer the muffins tins to a wire rack to cool completely.
• Refrigerate (in the muffin tins) at least 4 hours (or overnight).
• Remove from tins just before serving.
• Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.

CHERRY-ALMOND CHEESECAKE COOKIE CUPS

Steps:

• Preheat oven to 325 degrees.
• Line a 12 count muffin tin with cupcake liners.
• Place 1 round of cookie dough in each lined cup.
• Bake for 10 minutes.
• Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth.
• Pour 3 T.
• cream cheese mixture over each cookie in a cup.
• Bake for an additional 15 minutes or until set.
• Cool completely on a wire rack.
• Top with cherry pie filling and sprinkle with blanched almonds.
• Chill in the fridge for 1 hour.
• Garnish with chocolate curls.

PECAN CARAMEL CHEESECAKE COOKIE CUPS RECIPE - (4.3/5)

Steps:

• Preheat oven to 325*. Paper line 24 muffin cups. Cut each square of dough in half. Place one piece of dough into each muffin cup. Bake for 10-12 minutes or until cookie has spread to edge of cup. Beat cream cheese, sweetened condensed milk, eggs and vanilla in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup. Bake for additional 15-18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top with caramel topping, pecans and morsels.

PEANUT BUTTER CHEESECAKE CUPS

Steps:

• Line 10 muffin cups with paper liners.
• Stir cookie crumbs and butter together in a bowl; press into the prepared muffin cups. Refrigerate chocolate crusts until chilled, about 15 minutes.
• Beat peanut butter, cream cheese, and confectioners' sugar together in a bowl until smooth. Spoon peanut mixture over the chocolate crusts; refrigerate until chilled, about 30 minutes.
• Pour cream into a microwave-safe bowl and heat in microwave until just before boiling, about 2 minutes. Stir chocolate into cream to melt. Refrigerate ganache until completely chilled, about 1 hour.
• Beat ganache using an electric mixer until whipped; spread evenly over peanut butter mixture layer.
• Freeze cheesecakes until solid, about 1 hour.

INDIVIDUAL MINI CHERRY CHEESECAKE CUPS

Steps:

• Preheat oven to 350.
• Place 2 1/2 inch paper or foil liners in 24 muffin cups.
• For crust, combine dry cake mix and melted butter in large bowl.
• Beat at a low speed with an electric mixer for one minute (mixture will be crumbly).
• Divide mixture evenly in muffin cups (level but do not press).
• For filling, combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in a medium bowl.
• Beat at medium speed with an electric mixer until smooth.
• spoon evenly into muffin cups.
• Bake at 350 for 20 minutes or until mixture is set.
• For topping, combine sour cream and 1/4 cup sugar in a small bowl.
• Spoon evenly over cheesecakes.
• Return to oven for 5 minutes.
• Let cool for 15 minutes.
• Garnish each cheesecake with cherry pie filling.
• Refrigerate until ready to serve.

MRS. FIELD'S CHEESECAKE BROWNIE CUPS

Steps:

• For cream cheese filling, mix all ingredients together, blend well and set aside.
• For brownies, mix all ingredients together until smooth.
• Reserve 1/2 cup of brownie batter for topping cream cheese mixture.
• Line 12 muffin cups with paper cupcake liners.
• Fill cups 1/2 full, then spoon cream cheese mixture on top of the brownie batter until the cup is 3/4 full.
• Top with a scant teaspoon of brownie batter.
• Place in a preheated 350° oven for 20 to 25 minutes until done.

DECADENT CHEESECAKE CUPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
• Place graham crackers in a resealable plastic bag and crush into fine crumbs with a rolling pin. Pour into a bowl. Add butter and brown sugar; toss together until mixture resembles wet sand. Place 1 tablespoon in the bottom of each paper liner. Press firmly to form the crusts.
• Bake in the preheated oven until lightly browned on the edges, 8 to 10 minutes. Remove from the oven and let cool.
• Meanwhile, beat cream cheese and confectioners' sugar until well blended. Scrape down the sides of the bowl and beat in eggs, one at a time. Scrape down the sides of the bowl and beat in sour cream and vanilla extract. Divide the mixture evenly over the 18 crusts.
• Bake in the preheated oven until tops look dry and centers jiggle slightly, about 15 minutes. Chill until firm, 2 hours to overnight.
• Heat cream in the microwave until it begins to simmer, about 1 minute. Add chocolate chips and let sit until softened, about 1 minute. Whisk until chocolate melts and ganache is glossy.
• Spoon chocolate ganache over each cheesecake and place a whole strawberry on the top.

BLACKBERRY WHITE CHOCOLATE CHEESECAKE CUPS

Steps:

• Pulse pretzels in a food processor until fine crumbs form. Add 2 tablespoons granulated sugar and melted butter; pulse just until combined. Divide mixture among 6 half-pint canning jars or dessert dishes., For cheesecake layer, beat cream until stiff peaks form. In another bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in 1-1/2 cups of the whipped cream, then baking chips. Spoon over pretzel mixture. Refrigerate, covered, until cold, about 3 hours., Meanwhile, in a clean food processor, puree 1-1/2 cups blackberries with remaining sugar; remove to a bowl. Cover and refrigerate berry mixture and remaining whipped cream until serving., To serve, top with blackberry mixture, reserved whipped cream and additional blackberries.