Muffin Pan Cheesecake Recipe

Line a standard 12-count muffin pan with 9-10 liners. (For a mini muffin pan, see recipe note.) This recipe yields only 9-10 mini cheesecakes, …

Rating: 4.9/5(73)
Category: Dessert

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This is an easy, fun recipe for cheesecake, but it needs more precision. There are two sizes of "mini" pan liners: 1 5/8" and 2". Half the recipe

Ratings: 1.2K
Calories: 95 per serving
Category: Cherry Desserts
1. Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
2. Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
4. Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

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The first step on how to make mini cheesecakes in muffin pans is to make the crust. I’m using my favorite Graham cracker crust recipe. It’s buttery and crunchy. It’s a gorgeous contrast to the dense, creamy cheesecake filling. Preheat the oven to 325 degrees. Line a regular-sized muffin pan with paper liners.

Estimated Reading Time: 5 mins

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Preheat the oven to 275 degrees F. Place the cream cheese, sugar, and cornstarch in a large mixing bowl and mix on medium-low speed until …

Cuisine: American
Total Time: 2 hrs 55 mins
Category: Dessert, Snack
Calories: 331 per serving
1. Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and stir to combine.
2. Preheat the oven to 275 degrees F.

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Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F. To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour …

Rating: 5/5(172)
Author: Sandra Lee
Servings: 12
Category: Dessert
1. Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F.
2. To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.
3. To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
4. In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.

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These Cheesecake Cupcakes are made in a muffin pan with cupcake liners. They are similar in size to a cupcake. This cheesecake

Rating: 4.6/5(88)
Calories: 246 per serving
Category: Dessert
1. Preheat oven to 325 degrees.
2. Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Take off heat and allow to cool.
3. Add all of the ingredients except for the vanilla to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. 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. (The sauce will thicken as it cools in the refrigerator).

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Fold in berries. Drop a rounded tablespoonful into the center of each muffin. For topping, in a small bowl, mix flour, brown sugar and cinnamon; cut in butter until …

Rating: 5/5(17)
Total Time: 1 hr
Estimated Reading Time: 1 min
1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in milk. In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened.
4. Fill greased or paper-lined muffin cups one-fourth full., For filling, in a small bowl, beat cream cheese, sugar and egg until smooth.

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Preheat oven to 350°F. Line a mini muffin pan with 18 liners. Crush cookies until you have ⅓ cup crumbs. Add melted butter & mix well. Place 1 …

Rating: 5/5(10)
Total Time: 25 mins
Category: Party Food
Calories: 82 per serving
1. Preheat oven to 350°F. Line a mini muffin pan with 18 liners.
2. Crush cookies until you have ⅓ cup crumbs. Add melted butter & mix well.
3. Place 1 teaspoon in each cup and press down.
4. In a medium bowl combine cream cheese, powdered sugar, lemon juice, almond extract and egg. Beat on medium speed until light and fluffy.

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Easy Muffin Mix and Muffins. A super easy mix to put together and store so you can make muffins easily and for very low cost and calories! I make the mix about once a month and then store it in a big #10 can (the size of a large coffee can) with a lid.

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Follow this recipe for perfect mini no-bake cheesecakes that set in lined muffin pans. Before beginning, read through the recipe and recipe notes below and review the …

Rating: 4.9/5(35)
Total Time: 3 hrs 30 mins
Category: Dessert
1. Line two standard 12-count muffin pans with cupcake liners. Make sure you have room in your refrigerator for both pans. (You refrigerate them in step 6.)
2. If your graham crackers aren’t crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in the brown sugar and melted butter until combined. Mixture will have the consistency of wet sand. Spoon 1 and 1/2 Tablespoons of the crust mixture into each muffin liner and use the back of the spoon to pack it down tightly.
3. The next step is optional. Though it’s not necessary, I recommend baking the crusts for a quick 5 minutes in a 350°F (177°C) oven. The crusts are a little sturdier this way. However, if you can’t use an oven or simply don’t want to, you can skip this step. The crust will just be a bit crumblier. If baking, let the warm crusts cool for 10 minutes before adding the filling on top.
4. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, lemon juice, and vanilla extract. Beat on medium-high speed until smooth and combined, about 1 minute. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.

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Beat softened cream cheese, sugar, vanilla and lemon juice with electric beaters until smooth. Add eggs and beat again until well combined. Spoon cream cheese mixture …

Cuisine: Australian
Category: Dessert
Servings: 6
Total Time: 40 mins
1. Prepare a 6 cup muffin tin by lining with paper liners. Ensure your muffin tin has no less than a 1/2 cup capacity per muffin.
2. Preheat oven to 180 C (160 C fan forced), 350 F.
3. Add biscuits to a ziplock bag and crush with a rollin pin to fine crumbs. Add crushed biscuits and melted butter into a bowl and stir well to combine.
4. Beat softened cream cheese, sugar, vanilla and lemon juice with electric beaters until smooth.Add eggs and beat again until well combined.

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Because cheesecake is delicate to remove from a pan, you usually bake it in a springform pan because the sides remove. However, for mini cheesecakes I baked them in a muffin tin (Amazon affiliate link) because almost everyone has this pan. There are special mini cheesecake pans with removable bottoms, but I didn’t want to buy a one-time use pan.

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Alert editor. Copy. Mini Cheesecake Bites Crust: 1 cup graham cracker crumbs 1/8 cup Sugar 1/4 cup Butter melted Filling: 16 oz cream cheese 1 tsp vanilla 2 Eggs 1/2 cup Sugar 1 can pie filling any flavor 1. Preheat oven to 350 degrees. 2. Line mini muffin pan with mini muffin cups. 3. Combine graham cracker crumbs, sugar, and melted butter.

Rating: 4.4/5(93)
Category: Desserts
Cuisine: American
Total Time: 45 mins

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Muffin batter: Adjust oven rack to upper-middle position and preheat to 375°F. Line 12-cup muffin pan with paper liners. Stir butter, sugar, salt, and zest in large bowl until creamy and light. Whisk in eggs, one at a time, until completely combined. Whisk in vanilla and milk. Add flour and baking powder to bowl, then whisk until just combined.

Rating: 3.8/5(8)
Category: Breakfast Sweets, Cheesecakes, Muffins
Servings: 12
Total Time: 1 hr

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Line the muffin pan with paper liners. Place about 2 tbsp of the crust in the bottom of each liner. Use the bottom of a measuring cup to pack the crust down. Pre-bake the crust …

Rating: 4.8/5(6)
Total Time: 4 hrs 35 mins
Category: Dessert
Calories: 361 per serving
1. Preheat the oven to 350º F. Line a regular sized muffin pan with paper muffin liners. In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand. Put 1-2 tbsp of crumbs in each muffin cup. Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan. Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
2. In a mixing bowl, beat the cream cheese, peanut butter and sugar with an electric mixer until smooth, 1-2 minutes.
3. Beat in vanilla extract and eggs, one at a time, until smooth. The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
4. Evenly divide the cheesecake batter among the muffin cups, filling the liners full. Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly.

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1. Preheat oven to 350 degrees. Line muffin tins with paper liners. 2. Place a vanilla wafer, half a chocolate Oreo (vanilla or mint), or half a golden Oreo in bottom of liner. Just unscrew the stuffed cookie and put one side, filling side up, in the bottom of each liner. 3.

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What kind of cupcake pan to use: For this recipe, be sure to use a REGULAR 12 cup muffin pan. Just grab the muffin tin you use to make cupcakes, they are perfect for this …

Rating: 4.8/5(41)
Calories: 292 per serving
Category: Dessert
1. Place paper cupcake liners into muffin cups. In a small bowl, stir together crust ingredients. Evenly divide mixture among the 12 muffin cups, about 1 tablespoon in each. Using the bottom of a spice jar, press the crust mixture firmly into the bottom of each muffin cup. Set aside.
2. In a large bowl, beat together softened cream cheese, sugar, eggs, and vanilla until smooth. Pour mixture evenly over crusts.
3. Bake at 350 degrees for 15 - 17 minutes or until just set in the middles, do not overbake. Allow cheesecakes to cool. Serve topped with cherry pie filling.

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How to make perfect cheesecake?

  • WRAP IT UP. First off, it’s super important to tightly wrap your springform pan with tin foil. ...
  • MAKE A KILLER CRUST. My secret to creating a crust that’s almost as good as the cheesecake itself? ...
  • BREAK AND PACK. ...
  • USE ROOM-TEMP INGREDIENTS. ...
  • SCRAPE IT, SCRAPE IT BABY. ...
  • STRAIN YOUR BATTER. ...
  • TOP IT WITH SOUR CHERRY SPREAD. ...
  • AND FINALLY…. ...

What is the best cheesecake?

“Every New Year’s Eve, I make my own take on spiced grapes to use as a cheesecake topping. At home, cooks can use their favorite cheesecake recipe or even buy one from the store, making for a delicious, yet accessible way to bring some luck to their ...

What is the best cheesecake recipe ever?

  • Start by making the graham cracker crust: stir graham cracker crumbs, sugar and melted butter together and press into a 9-inch springform pan. ...
  • Make the cheesecake filling by stirring the very soft cream cheese together with the granulated sugar. Stir in the vanilla and sour cream. ...
  • Whisk eggs together in a separate bowl and slowly add to the cheesecake filling with the mixer on. Once eggs are incorporated turn mixer off. ...

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How to make perfect mini cheesecakes?

  • Preheat oven to 350 degrees F.
  • In a food processor, mix together the crust ingredients. ...
  • Divide crumb mixture evenly between the mini cheesecake pan's 12 slots. ...
  • Using a mixer, mix cream cheese and sugar until blended and combined, about 3 - 4 minutes. ...
  • Add heavy cream and then the Bailey's. ...

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