Best 3 Mini Cheesecake Cups Recipes
Calling all dessert enthusiasts! If you're looking for a delectable treat that combines a creamy and velvety texture with a delectable graham cracker crust, then mini cheesecake cups are the perfect choice for you. These individual-sized cheesecakes are not only visually appealing but also incredibly versatile, allowing you to customize them with a variety of toppings and flavors to suit your personal preferences. Whether you prefer a classic New York-style cheesecake, a tangy lemon cheesecake, or a decadent chocolate cheesecake, this article will guide you through the process of creating the perfect mini cheesecake cups that will satisfy your sweet tooth and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
MINI CHEESECAKE CUPS
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
Time 50m
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 :
MINI CHEESECAKE CUPS WITH SOUR CREAM TOPPING
Perfect portion-sized cheesecake cups that are great as dessert or as a late night snack! We had these at brunch and they were the perfect size dessert to have right after a large meal. They also make a cute individual-sized birthday cheesecake, just top with a candle! Top with fresh fruit and/or chocolate to add more color and flavor!
Provided by Brandy Murphy
Categories Desserts Cakes Cupcake Recipes Cheesecake
Time 1h40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 304.3 calories, Carbohydrate 21.5 g, Cholesterol 90.9 mg, Fat 22.4 g, Protein 5.2 g, SaturatedFat 13.4 g, Sodium 206.6 mg, Sugar 15.7 g
INDIVIDUAL MINI CHERRY CHEESECAKE CUPS
My friend Robyn gave me this recipe a few years back. They're excellent to bring to holiday gatherings.
Provided by Babs7
Categories Cheesecake
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
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.
Tips:
- Use a food processor to quickly and easily combine the ingredients for the cheesecake filling.
- For a smoother filling, strain the cheesecake batter through a fine-mesh sieve before pouring it into the muffin cups.
- Bake the cheesecakes in a water bath to prevent them from cracking.
- Allow the cheesecakes to cool completely before refrigerating them.
- For a richer flavor, use full-fat cream cheese and sour cream.
- To make the cheesecakes ahead of time, bake them and then freeze them for up to 2 months. Thaw them in the refrigerator overnight before serving.
- Garnish the cheesecakes with fresh berries, whipped cream, or chocolate shavings before serving.
Conclusion:
These mini cheesecake cups are a delicious and easy-to-make treat that are perfect for any occasion. They are also a great way to use up leftover cream cheese. With a few simple ingredients and a little bit of time, you can enjoy these delicious cheesecakes in no time. So next time you are looking for a sweet treat, give these mini cheesecake cups a try!
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