Best 12 Cupcake Cheese Blintzes Recipes

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Cupcake cheese blintzes are a delightful treat that combines the flavors of classic blintzes with the sweetness of cupcakes. This unique dish combines a delicate, paper-thin crepe filled with a creamy cheese filling and topped with a sweet cupcake batter. The result is a bite-sized pastry that offers a textural and flavor experience that is both satisfying and indulgent. Whether you're looking for a special breakfast or brunch dish or a sweet snack, cupcake cheese blintzes are sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL CHEESE BLINTZES



Traditional Cheese Blintzes image

This traditional family recipe tastes great. Blintzes may be wrapped and frozen after filling and before baking. Serve warm with a dollop of sour cream and strawberry (or other) preserves.

Provided by mizz_melanie

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 59m

Yield 8

Number Of Ingredients 11

3 eggs
1 cup milk
2 tablespoons vegetable oil
1 ½ teaspoons salt, divided
¾ cup all-purpose flour, sifted
1 (16 ounce) package dry small curd cottage cheese
3 ½ tablespoons white sugar
3 tablespoons sour cream
1 egg yolk
¼ teaspoon ground cinnamon
¼ cup butter, or as needed, divided

Steps:

  • Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
  • Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
  • Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Melt the remaining butter in the skillet over low heat, about 1 minute.
  • Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
  • Bake in the preheated oven until brown, 15 to 20 minutes.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 17.4 g, Cholesterol 119.3 mg, Fat 13.7 g, Fiber 0.4 g, Protein 14.8 g, SaturatedFat 6.2 g, Sodium 527 mg, Sugar 8.1 g

CHEESE BLINTZES



Cheese Blintzes image

Mom's cheese blintzes...a party favorite! These blintzes can be made ahead and frozen in an airtight container. Do not thaw them before baking!

Provided by Michele Murray

Categories     Appetizers and Snacks     Cheese

Time 30m

Yield 9

Number Of Ingredients 8

1 (1 pound) loaf white bread
4 tablespoons white sugar
2 teaspoons ground cinnamon
2 (8 ounce) packages cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla extract
½ cup butter, melted
1 pint sour cream

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.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 35.2 g, Cholesterol 104.6 mg, Fat 40 g, Fiber 1.5 g, Protein 9.5 g, SaturatedFat 24.5 g, Sodium 592.1 mg, Sugar 8.1 g

CUPCAKE CHEESE BLINTZES



Cupcake Cheese Blintzes image

This is an easy short-cut recipe for blintzes bakes in a muffin tin. It's from the cookbook, "Kosher by Design", by Suzie Fishbein.

Provided by blucoat

Categories     Breakfast

Time 35m

Yield 12 cupcake blintzes

Number Of Ingredients 12

8 ounces farmer's cheese
8 ounces low fat cottage cheese or 8 ounces regular cottage cheese
3 tablespoons sour cream
1/2 cup sugar
1/2 cup Bisquick baking mix or 1/2 cup another baking mix
1 teaspoon vanilla
3 tablespoons butter, melted
3 large eggs
12 raspberries
24 blueberries
cinnamon sugar, mixture
sour cream

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.

Nutrition Facts : Calories 186.6, Fat 10.6, SaturatedFat 5.9, Cholesterol 69.8, Sodium 344.7, Carbohydrate 14.8, Fiber 0.3, Sugar 10.2, Protein 8.1

CHEESE BLINTZES



Cheese Blintzes image

Provided by Elaine Louie

Categories     dinner, weekday, main course

Time 1h15m

Yield About 10 blintzes

Number Of Ingredients 13

16 ounces farmer cheese
1 large egg
1/4 cup sugar
1/8 cup matzo meal or fine dry unseasoned bread crumbs
1 tablespoon vanilla extract
3/4 cup whole milk
8 large eggs
3/4 cup durum (semolina) flour
2 tablespoons cake flour
2 tablespoons vegetable oil
Nonstick vegetable oil spray
2 to 3 tablespoons butter, or as needed
Sour cream, for serving, optional

Steps:

  • For the filling: In a medium bowl, combine farmer cheese, egg, sugar, matzo meal or bread crumbs and vanilla. Using a fork, mix well; set aside.
  • For the batter: In a large bowl, combine milk, eggs, durum flour, cake flour, vegetable oil and 1/4 cup cold water. Whisk until batter is smooth.
  • Place a 9-inch well-seasoned crepe pan or heavy skillet over medium-low heat. When pan is well heated, film it lightly with nonstick cooking spray. Allow pan to heat again for a few moments, then ladle 1/2 cup batter into skillet and tilt in all directions to spread batter thinly and evenly. Cook until underside is pale yellow-white and edges lift easily from bottom of pan, about 3 minutes. Adjust heat as needed if crepe is cooking too quickly or slowly.
  • Use a spatula to flip crepe, then cook other side for an additional 2 to 3 minutes. (The first crepe often tears or folds; there will still be enough batter for 10 crepes.) Transfer crepe to a plate, and repeat with remaining batter to make 10 crepes.
  • Place a crepe on a work surface and spread 3 to 4 tablespoons filling on one side. Starting from filled side, roll blintz and stack on a serving plate or in a container seam side down. At this point blintzes may be covered and refrigerated for up to 24 hours.
  • To serve, place a large sauté pan or skillet over medium heat. Melt a tablespoon butter and add as many blintzes as possible without crowding pan. Cook until golden brown on bottoms and filling is heated through, about 3 minutes. Turn and cook other sides until golden brown, about 2 more minutes. Remove from heat and keep warm; repeat with remaining crepes and filling. Serve immediately, seam side down, garnished with sour cream, if desired.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 248 milligrams, Sugar 8 grams, TransFat 0 grams

FRUIT-TOPPED CHEESE BLINTZES



Fruit-Topped Cheese Blintzes image

My dad always requested this special dish for Father's Day; it was his favorite breakfast. You can switch up the fruit you use for the topping -warmed canned peaches are my personal favorite. -Angela Matz, West Allis, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 15

2 large eggs
1 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
TOPPING:
2 medium peaches, sliced
1/2 cup halved fresh sweet cherries
1 tablespoon sugar
FILLING:
1-1/2 cups 2% cottage cheese, drained well
1 large egg, beaten
2 tablespoons sugar
1/2 teaspoon vanilla extract
Dash ground cinnamon
Sour cream, optional

Steps:

  • Whisk eggs and milk. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., In a bowl, toss peaches and cherries with sugar. Let stand while preparing blintzes., Heat a lightly greased 6-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn blintz over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. Meanwhile, in a bowl, beat cottage, cheese, egg, sugar, vanilla and cinnamon until almost smooth. Spoon about 2 tablespoons filling onto each crepe. Fold opposite sides of crepe over filling, forming a rectangular bundle., On a greased griddle, cook blintzes 3 minutes, seam side down. Turn; cook until golden brown, 3-5 minutes longer. Top with fruit and, if desired, sour cream.

Nutrition Facts :

CHEESE BLINTZES II



Cheese Blintzes II image

Delicious and easy recipe for cheese crepes. It sounds fancy and does take time but the process is easy and the taste is delicious. Serve with sour cream.

Provided by Trish

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 cup milk
3 eggs
½ teaspoon salt
¾ cup all-purpose flour
2 cups cottage cheese
1 egg yolk
1 teaspoon melted butter
2 teaspoons white sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract
2 tablespoons butter, or as needed
2 tablespoons cinnamon sugar, or as needed

Steps:

  • Place the milk, whole eggs, salt, and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes. Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth.
  • Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter.
  • Place 1 to 2 tablespoons of the filling near one edge of a crepe. Fold this side up towards the center, then fold the sides in. Fold the top over the filling, and place seam-side-down onto the prepared baking sheet. Repeat with the remaining crepes and filling.
  • Bake in the preheated oven 10 minutes, then sprinkle with cinnamon sugar, and continue baking until lightly golden, about 5 minutes more.

Nutrition Facts : Calories 392.2 calories, Carbohydrate 32.6 g, Cholesterol 230.4 mg, Fat 18.1 g, Fiber 0.6 g, Protein 23.9 g, SaturatedFat 9.9 g, Sodium 874.5 mg, Sugar 5.7 g

CHEF JOHN'S CHEESE BLINTZES



Chef John's Cheese Blintzes image

If you're ever talking to someone who's been to, or used to live in, New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up. While there are several steps, they're fairly simple, and so totally worth the effort.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h15m

Yield 5

Number Of Ingredients 16

3 large eggs
1 cup all-purpose flour
1 cup milk
¼ cup cold water
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon vanilla extract
1 ½ cups ricotta cheese, strained if wet
½ cup cream cheese
1 lemon, zested
1 large egg
2 tablespoons confectioners' sugar
1 pinch salt
1 tablespoon butter, or as needed
1 tablespoon confectioners' sugar, or as needed for dusting

Steps:

  • Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
  • Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
  • Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
  • Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
  • Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
  • Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 33.2 g, Cholesterol 207.2 mg, Fat 26.9 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 12.9 g, Sodium 517.8 mg, Sugar 9.9 g

COTTAGE CHEESE BLINTZES



Cottage Cheese Blintzes image

I got this recipe from my mom, and even when I thought cottage cheese was nasty I loved this recipe! Great if you're trying to encourage someone to eat cottage cheese, or just to eat as a snack! Serve hot or cold, with jam or any other topping.

Provided by wakipan

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 55m

Yield 15

Number Of Ingredients 10

3 eggs
1 cup milk
2 tablespoons vegetable oil
¾ cup all-purpose flour
1 teaspoon vegetable oil, or as needed
2 (16 ounce) containers small curd cottage cheese, very well drained
2 egg yolks
¼ cup white sugar
2 tablespoons lemon juice
1 teaspoon vegetable oil, or as needed

Steps:

  • Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
  • Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
  • Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
  • Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 10.8 g, Cholesterol 74.8 mg, Fat 7.1 g, Fiber 0.2 g, Protein 10.3 g, SaturatedFat 2.8 g, Sodium 263.8 mg, Sugar 4.4 g

PHILADELPHIA BLINTZ CAKE



PHILADELPHIA Blintz Cake image

Break out the PHILADELPHIA Cream Cheese and the cottage cheese to make this easy blueberry blintz cake.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield Makes 12 servings.

Number Of Ingredients 10

3 eggs, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
3/4 cup sugar, divided
1/2 cup (1 stick) butter, softened
3/4 cup milk
1 tsp. vanilla
1-1/4 cups flour
1 tsp. baking powder
1 cup blueberry pie filling

Steps:

  • Heat oven to 350ºF.
  • Beat 1 egg, cream cheese, cottage cheese and 1/4 cup sugar with whisk until well blended.
  • Add butter and remaining sugar to large bowl; beat with mixer until light and fluffy. Beat in remaining eggs, milk and vanilla. Add combined flour and baking powder; beat until well blended. Pour half the batter into greased shallow 2-qt. baking dish. Carefully spread cream cheese mixture over batter in dish; top with layers of pie filling and remaining batter.
  • Bake 45 min. or until puffed and lightly browned.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

BEAUTY'S CHEESE BLINTZES



Beauty's Cheese Blintzes image

My grandmother, Beauty, used to call these little packages of love: thin dough around sweetened cheese, topped with fresh fruit. They're perfect for brunch or anytime you want to make loved ones feel special.

Provided by Dawn Lerman

Categories     main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon vanilla extract
Pinch of salt
1 tablespoon melted butter
Butter for frying
12 ounces farmer's cheese
4 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 egg yolk
Pinch of salt
Powdered sugar
Strawberries, sliced thin
Dollop of sour cream or Greek yogurt

Steps:

  • Prepare batter. In a large bowl combine eggs, milk, salt and vanilla and blend well. Gradually add flour. Beat well until there are no lumps in the batter.
  • Make the filling. Combine all of the filling ingredients in a bowl and mix together until smooth.
  • Grease a 6- or 7-inch skillet until it is hot but not smoking.
  • Put a ladleful of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
  • Fry on one side until bubbles form and the top is set. The bottom should be golden brown. Carefully loosen edges of the crepe and slip it out of the skillet onto a plate.
  • Repeat the above procedure until all the batter is used. Grease skillet each time before pouring batter.
  • After all the crepes are made, begin filling them. The brown side should be facing up. Place 1 tablespoon of filling on one edge.
  • Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed.
  • After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet and fry 2 minutes on each side, turning once.
  • Serve with a dollop of sour cream or Greek yogurt, and garnish with fresh strawberries and a touch of powdered sugar.

ULTRA MOIST CHEESE CUPCAKES



Ultra Moist Cheese Cupcakes image

These cupcakes are my kids favorite snack to bring in their lunch boxes. They are so good that even the teachers would write me a letter requesting the recipe. Enjoy!

Provided by shygirl

Categories     Dessert

Time 45m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 10

1 3/4 cups flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon orange extract
8 ounces sweetened condensed milk
1/2 cup Velveeta cheese, shredded
1/2 cup cheddar cheese, shredded

Steps:

  • In a large bowl, combine flour, baking powder and salt.
  • In a medium bowl, beat butter, sugar, eggs and extract.
  • Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with flour mixture.).
  • Add in grated Velveeta and blend well.
  • Put in muffin cups 3/4 cup full only.
  • Top with grated cheddar cheese.
  • Bake in 350 oven for 20-25 minutes.
  • Stays moist for 1 week in room temperature (covered in tight lid container).

BACON AND CHEESE BLINTZES



Bacon and Cheese Blintzes image

Brunch for four? Serve thin Bisquick pancakes stuffed with cheesy eggs and bacon.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 5

Number Of Ingredients 12

1/2 cup Original Bisquick™ mix
1/2 cup milk
1/4 cup butter, melted
8 eggs
3 tablespoons butter
1/4 cup whipping cream or half-and-half
1 package (3 oz) cream cheese, cut into small pieces
1/2 cup chopped green onions (8 medium)
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
8 slices bacon, crisply cooked, crumbled
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

  • In small bowl, beat Bisquick mix, milk, melted butter and 2 of the eggs with wire whisk until blended. In 6- to 7-inch skillet or crepe pan, heat 1 tablespoon butter over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet. Immediately tilt and rotate skillet until batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes with waxed paper between each; keep covered.
  • In medium bowl, beat remaining 6 eggs and the whipping cream with fork or whisk until blended. Stir in cream cheese, 1/4 cup of the onions, the salt and pepper. In 12-inch skillet, heat 1 tablespoon of the butter over medium heat just until it begins to sizzle. Add egg mixture; cook 3 to 4 minutes, stirring frequently but not constantly, until eggs are thickened throughout but still moist.
  • Spoon 3 tablespoons egg mixture in center of each crepe. Sprinkle with bacon. Fold sides and ends of crepe over filling to form rectangle. In same skillet, melt 1 tablespoon butter over medium heat. Add 5 blintzes, seam side down, to skillet; cook 1 to 2 minutes, turning once, until golden brown. Remove to serving platter. Repeat with remaining 1 tablespoon butter and 5 blintzes. Sprinkle with Cheddar cheese and remaining onions.

Nutrition Facts : Calories 440, Carbohydrate 12 g, Fat 4, Fiber 0 g, Protein 19 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 720 mg

Tips:

  • For the best results, use fresh, high-quality ingredients.
  • Make sure the batter is smooth and lump-free before cooking.
  • Cook the blintzes over medium heat to prevent them from burning.
  • Don't overcrowd the pan when cooking the blintzes. This will prevent them from sticking together.
  • Serve the blintzes immediately with your favorite toppings.

Conclusion:

Cupcake cheese blintzes are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. With their unique flavor and texture, they're sure to be a hit with everyone who tries them. So next time you're looking for a special recipe to try, give cupcake cheese blintzes a try. You won't be disappointed!

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