Best 4 Cupcake Cheese Blintzes Recipes

CHEESE BLINTZES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet generously with non-stick cooking spray.
• Trim crusts from bread and roll the slices flat.
• In a small bowl combine sugar and cinnamon to make a mixture.
• In a large mixing bowl, mix softened cream cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip bread/cream cheese rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 1 inch pieces. Arrange the blintzes on the prepared cookie sheet.
• Bake for 10 minutes. Serve with sour cream.

CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
• In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
• Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
• To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
• Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.

CUPCAKE CHEESE BLINTZES

Steps:

• Preheat oven to 350°F Heavily grease a muffin tin with butter or nonstick cooking spray.
• In a large bowl, mix the farmer cheese, cottage cheese, sour cream, sugar, baking mix, vanilla, melted butter, and eggs with an electric mixer at medium speed. Fill each of the muffin compartments halfway with the mixture. Place 1 raspberry and 2 blueberries on top of each muffin tin.
• Bake 20 to 25 minutes. Remove from the oven. Before serving, sprinkle each baby blintz with cinnamon sugar and a small dollop of sour cream.

CHEESE BLINTZES

Steps:

• Crêpe Batter:.
• Sift the flour, sugar and salt into a bowl and set aside. Combine the egg, milk, butter and vanilla extract in another bowl and stir until smooth. Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours.).
• Heat a crêpe pan or small skillet over medium heat. Brush the pan with melted butter. Pour a scant 1/4 cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom. Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes. Use a thin metal or heatproof rubber spatula to loosen the crêpe and turn it over. Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more. Stack the crêpes between layers of parchment or waxed paper as you cook.
• Cheese Filling:.
• Purée the cottage cheese and cream cheese in a blender until very smooth. Transfer to a bowl and stir in the sugar, egg and vanilla extract by hand. Keep refrigerated until you are ready to finish the crêpes.
• Preheat the oven to 400 degrees F. Lightly brush a medium baking dish with melted butter.
• Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe. Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up. Place the crêpes seam side down in the prepared baking dish. Drizzle with melted butter and bake until very hot, 8 to 10 minutes.
• Serve immediately, 2 crêpes per serving, with fruit or compote.