Easy Cheesecake Cupcakes

By -


Easy Cheesecake Cupcakes
I love cheesecake!  It is one of my favorite desserts.  I've learned to make a pretty good baked cheesecake but it takes some time to get it smooth and creamy.  These little Easy Cheesecake Cupcakes are quick and easy.  You can enjoy that delicious cheesecake texture and taste with minimal effort and they look adorable.

 My friend Teresa gave me this recipe several years ago when I needed a portable dessert.  They work perfectly for toting to parties or for serving as a delicious dessert after a meal at home.

I'm thinking we'll use these on Valentine's Day for a fun ending to our meal.

 Easy Cheesecake Cupcakes

 1 C. sugar
3 8 oz. packages cream cheese, softened to at least room temperature
4 eggs
2 tsp. lemon juice
1 pkg. NILLA Wafers
Cherry or Blueberry pie filling
Whipped Cream, optional
24 paper muffin cups

 Preheat oven to 350 degrees.   Mix sugar, cheese, eggs and lemon juice until smooth.  

Place paper muffin liners in muffin tin.  Place one Nilla Wafer in the bottom of each cup.  Spoon cheese mixture over wafers to fill cups 3/4 full.  

 Bake in preheated oven for 18-20 minutes.  Cool.  Cupcakes will sink in the middle while cooling,  Spoon pie filling on each cupcake and refrigerate at least an hour.  Add whipped topping if desired.   Makes about 24 cupcakes.


Joy's Notes:  It helps to have the eggs at room temperature.  If I haven't remembered to take them out, I just set them in a bowl and cover with fairly warm water for a few minutes to warm them up.  This help keep the cream cheese from being lumpy when you mix it together.  Also - NILLA wafers are a little larger than any other vanilla wafer cookie I've found.  I like them best for the crust on these.

Comments

Post a Comment

Popular posts from this blog

Creamy Pork Chops and Potatoes

By -
Image
The other day I needed a dinner that I could make ahead and leave in the oven.  I combined a couple of recipes to come up with this.  It was a hit with our entire family. I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast.  The price is usually cheapest that way and I'm all about cutting our food budget.  I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together  spur of the moment. Creamy Pork Chops and Potatoes 6-8 pork loin chops (boneless or bone-in) 6 LARGE  russet potatoes , peeled and sliced 2 10 oz. cans condensed cream of mushroom soup 1 12 oz. can evaporated milk 3/4 C. water 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open.  I buy mine in bulk so it's easier for measuring) 1/4 tsp. pepper 1/4 tsp. salt French's fr...
Read more

Brown Rice, Broccoli and Chicken Bake

By -
Image
My family doesn't generally love brown rice.  They really enjoyed it in this dish though.  I started out to do a skillet dinner, but I took a little time to put it all in a pan and melt the cheese in the oven.  Next time I'm going to try just mixing it in and letting it melt in the skillet rather than sprinkling it on top. This was a tasty dinner and full of healthy ingredients.   My family requested it again! Brown Rice and Broccoli with Chicken 1 1/2 C. brown rice 3 1/4 C.chicken broth or water with 3 tsp. chicken boullion  Place in medium pan, bring to a boil and cook for 40 minutes.  Remove from heat. While the rice is cooking, saute the following in 1 T. of olive oil: 2 chicken breast, diced 1 C. onion, diced 1 C. mushrooms, sliced 2 C. broccoli florets (fresh or frozen is fine) When the rice is done, place it on the bottom of a greased 9x13 pan .  Spread chicken and vegetables over rice.  Drizzle a couple of tablespoon...
Read more

Molasses Oatmeal Bread

By -
Image
Molasses Oatmeal Bread is a hearty (and heart healthy!) bread that is easy and delicious!  We love it toasted and spread with homemade jam.  So good!  Molasses adds a rich flavor and beautiful color. Molasses Oatmeal Bread 2 T. instant dry yeast (my favorite brand is SAF) 1/2 C. warm water Dissolve yeast in water and set aside In large bowl (or mixer bowl if you have one that will do bread), put: 2 C. quick rolled oats 2 T. oil 2 C. boiling water Stir and let sit about 10 minutes or until lukewarm.   Stir dissolved yeast, 1/2 C. molasses, and 4 tsp. salt into the oatmeal mixture.   Add about 3 cups of flour and mix well.  Stir in 2-3 cups more flour until you have a firm dough that you can knead.  Knead 5 minutes by hand or with mixer.  Place in a greased bowl, being sure to grease the top as well.   Cover and let rise until double.  About 45 minutes to an hour depending on how warm your room is. Punch down...
Read more