Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mini cheesecake cups. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. Cheesecake cups are a quick and easy way to get your dessert fix, with vanilla wafer cookies standing in as no-bake crusts.
Mini Cheesecake Cups is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Mini Cheesecake Cups is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook mini cheesecake cups using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mini Cheesecake Cups:
- Prepare vanilla wafers
- Get cream cheese (room temp)
- Make ready fat free cream cheese (room temp)
- Make ready sugar
- Prepare vanilla
- Take eggs
- Take Foil cupcake wrappers
- Get Your choice of pie filling
Instead of chocolate chips, top cookie cups with fresh blueberries or sliced strawberries. These easy do-ahead desserts are perfect for a party. Keep a batch in your freezer and top with the cherry pie filling just before serving. Fill each miniature muffin liner with this mixture, almost to the top.
Steps to make Mini Cheesecake Cups:
- Preheat to 350; line one cupcake tray with foil cupcake wrappers. Place a wafer in each wrapper.
- Combine cream cheese and beat until smooth. (Takes a bit of patience. I usually smash it up with a rubber spatula as much as I can before using a mixer, the mixer will come to a halt so be careful)
- Add sugar and vanilla and mix well
- Add eggs and mix well
- Pour batter into wrappers and bake for 20 minutes or until center is almost set. Cool and refrigerate for at least two hours.
- Add pie filling to the craters. I do this before i eat them so I choose how much I want on the cheesecake and refrigerate the rest of the filling and cover it with plastic. This way you can refrigerate the cheesecake without pie filling mess in your fridge. I use blueberry!
Keep a batch in your freezer and top with the cherry pie filling just before serving. Fill each miniature muffin liner with this mixture, almost to the top. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well. Place a wafer in bottom of each muffin cup.
So that’s going to wrap this up for this exceptional food mini cheesecake cups recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
