2 Beat cream cheese, sugar and vanilla with mixer until blended. To all of my foodie friends, I love to share my recipes, but please remember that all photos and recipes here at My Country Table are copyright protected. Texture should be similar to wet sand. In a large bowl, mix together … It will be about 2 tablespoons of filling each. Transfer to a container and place in the refrigerator to firm up and cool. These cupcakes aren’t your ordinary vanilla cupcakes. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window). They are similar in size to a cupcake. A lot of readers have had success with making these in silicone muffin trays. Thanks for sharing! Skip. Made with cream cheese, sugar and milk, this luscious surprise is one your friends and family will love. The best thing about these cheesecake cupcakes is that they are totally customizable! I love making mini cheesecakes rather than a whole cheesecake. The cheesecakes should last for up to 3 months in the freezer. Heat oven to 350°F. These cupcakes are soft and airy, yet have a slightly creamy texture from the addition of the cream cheese. Tip #1: Don’t over mix the batter. Tip #2: Don’t overfill the cupcake liners. Mix … With the mixer on medium, add the flour and buttermilk alternately to the wet ingredients, starting and ending with the flour. Place in a food processor and pulse until creamy and thick. Place back in the fridge and serve cold. Bake and refrigerate cheesecakes as directed. Here are more individual desserts to try! Fill 3/4 full only. Add the half & half and mix until smooth. Place in the oven and bake for 20 minutes or until the cheesecakes are set. (The sauce will thicken as it cools in the refrigerator). Now the hard part is deciding which one to make. So crisp and clear. Do not over mix. These cupcakes aren’t your ordinary vanilla cupcakes. Whole cheesecakes can be quite intimidating. Fill a pastry bag two thirds full with frosting, using your favorite piping tip. Cook over low-medium heat until thickened stirring occasionally. Pour cheesecake mixture into cooled muffin tin. Hi I'm Kelley Simmons, a classically trained chef with a passion for cooking! Philadelphia Cream Cheese, powdered sugar, JELL-O Lemon Flavor Instant Pudding and 6 more . Super easy to make and the perfect portion size. These cupcakes are soft and airy, yet have a slightly creamy texture from the addition of the cream cheese. Transfer to a container and place in the refrigerator to firm up and cool. These Cheesecake Cupcakes are made in a muffin pan with cupcake liners. Or, spread each cheesecake with … If the sauce isn't getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. If they are golden brown on top, they are too done. Super easy! Take off of the heat and allow to cool in the saucepan. If you wish to republish any recipe from this site, please make the recipe, rewrite the recipe in your own words, and link back to the original source at My Country Table.com. <3. Such a great dessert idea for a party! https://www.thereciperebel.com/easy-cheesecake-cupcakes-recipe It takes about 5 minutes to prepare the batter. https://www.yummly.com/recipes/vanilla-cream-cheese-cupcakes (I recommend using the paper liners over foil). Do not fill any fuller or you will end up with muffin tops that will easily break off the tops of the cupcakes. Stir in vanilla. This search takes into account your taste preferences. OMG Kelley, these are adorable! If you don’t have sour cream feel free to substitute greek yogurt. This cheesecake cupcake recipe makes 12 perfectly sized individual cheesecakes. Mix on medium speed until cream cheese is smooth and free of any lumps. Use chocolate graham crackers, Oreo’s, or biscoff cookies in place of the honey graham crackers for a fun twist! Place back in the fridge and serve cold. I created Chef Savvy to share delicious, easy, quick weeknight meals that your family will love. These are so adorable – they are seriously perfect! Fill almost all the way to the top. They are perfect for serving a crowd! Tip #1: Don’t over mix the batter. Garnish with fresh strawberry halves and mint sprigs. I created Chef Savvy to share delicious, easy, quick weeknight meals that your family will love. I used a 1M piping tip and started in the center of each cupcake, piping a flat swirl. Every recipe is very clear, concise and easy to follow. Add the butter, sugar, eggs and vanilla and mix on medium speed until smooth and well combined. Now let’s talk about the frosting. From sweet to savoury and everything in between, our delicious cream cheese recipes are sure to inspire your next meal. Allow them to cool in the muffin tin completely. Summer is here and the weather here in Kentucky is unbearably hot. Add the cream cheese to the bowl of a stand mixer (or use a hand mixer). A little extra vanilla never hurts anything. Would you like any vegetables in the recipe? Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. If they start to crack they are getting over cooked. Beat cream cheese in a stand mixer with the paddle attachment. Cupcakes will barely have any color on the tops. Any flavor cake mix for your cupcakes (plus those ingredients) 1 package (8 ounce) cream cheese 1/3 cup sugar 1 egg 1 teaspoon vanilla 1 cup semi-sweet chocolate chips. Pinned to try them! Kelley, this mini cheesecakes are adorable and so pretty! You can also use this filling in between cake layers for an autumn or Thanksgiving dessert. I recommend making both! If you overfill them, they will form “muffin tops” on the tops of the cupcakes and will easily break off. Mmm these mini cheesecakes look so good, Kelley! Mix only long enough to incorporate the ingredients. In the bowl of a stand mixer, (or use a hand mixer), mix the cream cheese on medium speed until smooth and lump free. Every recipe is very clear, concise and easy to follow. This cheesecake cupcake recipe makes 12 perfectly sized cheesecakes. Divide the batter equally between the 12 cupcake liners, filling each about 3/4 full. Meanwhile assemble the cheesecake filling. Bake cupcakes for approximately 25 to 30 minutes until a toothpick inserted into the centers comes out clean. I have just pinned these beautiful cheesecakes! * Percent Daily Values are based on a 2000 calorie diet. They are perfect for serving a crowd! Mix just to incorporate the ingredients. I chose a 1M Wilton tip and piped a flat rose on the tops. It takes about 5 minutes to prepare the batter. The filling is the most crucial part of this and can be very tricky to master. Take off of the heat and allow to cool in the saucepan. New to your site but I am in love. Combine softened butter and fine... the filling. Just make sure to wrap them up properly in an airtight container. These look so cute Kelley! caramel sauce or strawberry sauce for topping, 3 Ingredient Strawberry Sauce, Easy Caramel Sauce, Easy Desserts, Individual Desserts, Mini Cheesecake Cupcakes. Learn more, Line a regular size muffin pan with paper liners. You need to soften the Take off heat and allow to cool. Set aside. Cook over low-medium heat until thickened stirring occasionally, about 8 minutes. They look so cute and delicious!! All you do is start in the center and pipe a flat swirl. Directions: In a mixing bowl, mix your cake mix, according to the package directions. Please do not use photos from this site without prior written permission. https://food52.com/recipes/67785-creamy-easy-cheesecake-cupcakes I’ve included my homemade caramel sauce and homemade strawberry sauce recipe below. Philadelphia Cream Cheese Cupcakes Recipes 20,940 Recipes. About 8 minutes. This is super easy, and trust me I’m not a pro decorator by any means. Mix until combined. Fill almost all the way to the top. Lemon-Cream Cheese Cupcakes Kraft. Sweeten your carrot, pumpkin or apple cupcakes with a delicious cream cheese filling center. These mini cheesecakes are rich, creamy and smooth. Super Easy Mini Cheesecake Cupcakes. Combine graham cracker, butter and sugar in a small bowl. Do your thing in the kitchen with Philly! The other day, I was getting ready to bake something for my friend Julie to celebrate her birthday. They look fantastic!! Spread evenly with 1/3 cup strawberry jam. Any way you serve them they are awesome! There is no need to put a liner for these and they pop out really well. These mini cheesecakes freeze really well. They can even be served plain or with your favorite topping. Add all of the ingredients except for the vanilla to a saucepan. Mini cheesecakes are my favourite, perfect amount of deliciousness!! Yes No No Preference. Add all of the ingredients except for the vanilla to a saucepan. Bake: Place in the oven and bake for 20 minutes or until the cheesecakes are set. They also don’t look very attractive. If the sauce isn’t getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. However, it was getting late in the day, on a hot day at that, and I really didn’t feel up to heating my oven for a long period of time or frosting cookies. Perfect for these cupcakes, I might add. Add strawberries, lemon juice and sugar to a small saucepan. Mix until combined. Line a standard size muffin pan with 12 cupcake liners. Place in the refrigerator to chill and serve cold with your favorite toppings. The best part of this cheesecake cupcake recipe is all the variations you can make. Place in a food processor and pulse until creamy and thick. I prefer chocolate, although any flavor can work. The frosting is a classic cream cheese frosting. I love that they’re bite size and the fact that you can customize them. Beautiful shots . Take out of the oven and cool completely. Divide crust evenly into the bottom of the lined muffin tin. Bring to room temperature before serving. Tag @mycountrytable on Instagram and hashtag it #mycountrytablerecipes. Frost cupcakes and decorate with sprinkles if desired. Your photography is incredible! Yes! I foods in mini form, so I bet these taste amazing! Top with salted caramel sauce, chocolate or strawberry sauce! You can also use a mini muffin tin for bite size cheesecakes. https://www.yummly.com/recipes/vanilla-cream-cheese-cupcakes Learn More, A classically trained chef with a passion for cooking! Sweet & savory country cooking from my table to yours! https://www.food.com/recipe/chocolate-cream-cheese-cupcakes-87623 (The sauce will thicken as it cools in the refrigerator). Do not over cook them. In a medium bowl, beat the cream cheese, egg, 1/3 cup (75g) sugar and pinch of salt until light and fluffy. Take off heat and allow to cool. I’ll definitely be adding these to my baking list! In a medium bowl, whisk together the flour, baking powder, baking soda and salt. They will still jiggle a bit. Make them with caramel sauce, chocolate or strawberry sauce. Add the powdered sugar one cup at a time, mixing to incorporate. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Make sure to scrap the sides of the bowl. Layered with a graham cracker crust and creamy tangy cheesecake. Mini cheesecakes are the best! https://www.yummly.com/recipes/philadelphia-cream-cheese-cupcakes Her request on any occasion is for my Butter Cookies. Cupcakes should stay fresh for up to 2 days. Stir in the chocolate chips and set aside. Add strawberries, lemon juice and sugar to a small saucepan. Oooh Yum!! They contain cream cheese. Beat cream cheese in a stand mixer with the paddle attachment. Add in sour cream, sugar, eggs and vanilla. Or top them with fresh fruit. Last updated Oct 27, 2020. https://www.tasteofhome.com/recipes/cream-cheese-chocolate-cupcakes