Baby Cheesecake Cupcakes


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Mixing the Filling. Now, for the creamy heart of the cheesecake: the filling. In a large bowl, beat 3 packages of softened Philadelphia cream cheese with 3/4 cup sugar. Don't go higher than medium speed. Too much air whipped in will cause your cheesecake to crack. Add 3 eggs to the mixture.


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Instructions. Preheat oven to 350 degrees Fahrenheit. Line a standard-sized cupcake pan (not a mini cupcake pan) with 18 paper liners and set aside. In a bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until fully incorporated. Divide crust mixture between the 18 cupcake liners.


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This recipe features a graham cracker crust, cream cheese, sugar, and heavy cream, making it simple to assemble. The creamy cheesecake texture, paired with the sweetness of fresh strawberries, creates a delightful treat with every bite!. ­čôîBonus Tip: spray the cupcake liners with non-stick baking spray so the cheesecake cupcakes remove easily!


Baby Cheesecake Cupcakes

Step 3 In a large bowl, beat cream cheese until light and fluffy. Add eggs, sour cream, sugar, vanilla, and salt and beat until combined. Pour filling over graham crusts. Step 4 Bake until center.


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Divide crust evenly into the bottom of the lined muffin tin. Bake for 5-6 minutes or until golden brown. Take out of the oven and cool completely, set aside. Cheesecake filling: Meanwhile assemble the cheesecake filling. Beat cream cheese in a stand mixer with the paddle attachment.


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In a large bowl, beat the cream cheese, sugar, and vanilla with a mixer on low speed until completely blended. Beat in the eggs until blended. Pour the mixture into the graham cracker crust, then bake for 40 minutes or until the top is light golden brown, the edges have set, and the center is still a little jiggly.


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In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full. Bake 24 to 26 minutes or until filling is set.


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In a large mixing bowl or stand mixer add the softened Philadelphia brand cream cheese and sugar. You are going to add and whip one block of cream cheese at a time. 3. Mix until the softened cream cheese is well whipped. Make sure to whip for 2-3 minutes.


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Divide crumbs between cups and press into bottoms. It helps to use a tart shaper. Beat cream cheese with remaining sugar and vanilla until blended. Add eggs one at a time and mix after each addition just until blended. Divide filling between muffin cups. Bake 25 minutes or until centers are almost set. Cool for 30 minutes.


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Fill a small bowl with warm water. Let the water sit in the bowl for about three minutes to warm the bowl. Drain the water and quickly dry the bowl. Place the cubes of cream cheese into the bowl. Cover the bowl with plastic wrap or a towel to keep the warmth in. After five minutes, stir the cream cheese. Fastest.


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Preheat oven to 325 degrees F and line 20 muffin cups with paper liners. In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 10 minutes until dry in the center. Reduce oven temperature to 300 degrees F.


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Heat oven to 350┬░F. Step 2. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Step 3. Place 1 cookie in each of 12 paper-lined muffin cups; top with cream cheese mixture. Step 4. Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each.


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Step 1. Heat oven to 325┬░F. Step 2. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups. Step 3. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.


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Set aside. In a large bowl, add the cream cheese, powdered sugar, vanilla extract and cinnamon. Using a stand mixer or hand mixer beat on medium speed until the mixture is creamy, about 1-2 minutes. Using a spatula, fold the whipped cream into the cream cheese mixture. Fill each phyllo cup with some of the mixture.


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Preheat oven to 375┬░F. Line cupcake pan with liners. Place a vanilla wafer, flat side down in the bottom of each liner. 20 cupcake liners, 20 vanilla wafers. In a small bowl beat softened cream cheese. 16 ounces cream cheese. Add sugar, eggs, lemon juice, and vanilla; mix until fluffy and light.


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Step 3. Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Step 4. Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.