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The Misadventures of Mrs. B: Cheesecake Cupcakes

Cook. Writer. Wife. Daughter. Sister. Friend. Klutz.

Tuesday, June 29, 2010

Cheesecake Cupcakes

For my first food-related post since my hiatus, I would like to share with you a recipe previously posted over at Our Krazy Kitchen (PS if you've never visited, you should.  Just make sure you're not hungry before you do or else you may wake up from a food coma in front of the monitor, magically surrounded by empty food containers and crumpled-up wrappers.  Or maybe that's just me?).

Since the 4th is coming up, and for so many people this means hosting a barbecue or bringing food to someone else's party, it seemed like a good idea to share this with you today.  These little gems are super easy to make and very portable - plus they just get better with time, so you can make them in advance and store them in the fridge until it's time to go!

Without further ado, I bring you...cheesecake cupcakes.

The very mention of the name sends shivers down my spine.

Here's what you'll need:

Muffin tins
Liners for tins
1 pkg of break-and-bake cookie dough (24 cookies)*
2 8 oz pkgs cream cheese, room temperature
1 14 oz can sweetened condensed milk
2 eggs
1 tsp vanilla extract
Topping for cheesecake (cherries, strawberries, whatever you like)

*it occurs to me that I've used chocolate chip because that's what the friend who gave me this recipe uses, but I'm betting that sugar cookie dough would totally rock!

Okay.  Preheat your oven to 325 degrees.

Line your muffin tins with the pretty liners you bought just for the occasion.  Mine were pastel colored.

Drop one square of cookie dough into each liner and bake for 8-10 minutes.  The cookie will spread out and cover the bottom of the liner as it bakes.

As your dough is baking, mix up your softened cream cheese until it is smooth.  Then add the condensed milk, eggs and vanilla and mix it well to smooth out any lumps.  If you've ever made cheesecake you know that this takes...a while.  But it's worth it!

Fill each liner around 3/4 of the way and bake for an additional 18-20 minutes.  Let them cool, then refrigerate them for at least 1 hour.  They will set up beautifully.

Once chilled, or whenever you're ready to serve, top with whatever it is you like on your cheesecake (or leave 'em plain!).  I happen to enjoy cherries...

Yes.  I enjoy cherries quite a lot.

Tell me these aren't the cutest little things you've ever seen.  Tell me and I will call you a liar, without even knowing how many cute things you've seen in your life or their degree of cuteness.  That's how sure I am.

As I said earlier, they keep really, really well when covered in the fridge and in fact taste better the longer they're in there.  After two days I would literally jump through a ring of fire for one of these.  Luckily I don't have a ring of fire at home.  Whew.

Take them to a party and watch them disappear.  You'll be a superstar! Or, keep them for yourself.  Either way.

I hope you enjoy them as much as we did!

I'm sharing this recipe with my friend Lish and her pals over at...

...come pay a visit! I'm already drooling over some of these entries!



Blogger KatiePerk said...

These look droolworthy!! Yummy!

June 29, 2010 at 10:26 AM

Blogger Uyen said... got me at "Cheesecake"!! These are soooo darn cute and perfect for Sunday Brunch desserts! Thank you for the recipe and inspiration!

June 29, 2010 at 11:06 AM

Blogger ~Issy said...

I am SO making this for the 4th! We have lots of family coming to visit, and they will be stunned that i actually made these. :)


June 29, 2010 at 11:55 AM

Blogger The Crazy Suburban Mom said...

I just happened onto your blog this morning and this is so bad. Oh man, I've been doing weight watchers for a year and doing well and the good thing about this is they are tiny and I could just eat one.

And the bad thing is they really really look good and I doubt I could just eat one.


June 29, 2010 at 12:26 PM

Blogger ~Issy said...

I hope it's okay....but i had to share this on FB! :))

June 29, 2010 at 1:38 PM

Anonymous April@The 21st Century Housewife said...

What a cool idea! They look beautiful and I'm sure they taste that way too!!

June 29, 2010 at 1:47 PM

Blogger alicia said...

Easy, yummy, and beautiful. Perfect. My kinda recipe. Thanks so much for linkin up today with tasty tuesdays. Feel free to share any other fab ideas next tuesday.

alicia @ a beautiful mess

June 29, 2010 at 10:26 PM

Blogger alicia said...

Oh, and btw- I'm a weirdo and don't really like to cook or eat much (Shh! It might ruin my tasty tuesdays) but I love to create beautiful dishes. Go figure.

June 29, 2010 at 10:46 PM

Blogger Jocelyn said...

those look really good. thanks for sharing with us!

June 29, 2010 at 10:48 PM

Blogger Courtney said...

Oh my goodness! THESE LOOK SO GOOD! I'm a huge cheesecake fan and I will HAVE to try these. thanks so much!

June 29, 2010 at 11:00 PM

Anonymous Anonymous said...

They make me want them at 2 am LOL so yummy! Visiting you from Tasty Tuesdays!

June 30, 2010 at 3:18 AM

Blogger ~Issy said...


Oh. My.

They were yummy.

I used Sugar Cookie instead of the Chocolate Chips and it was really good. And i used blueberry topping because, well, blueberries were on sale.

This is a keeper recipe! Thank you for sharing it!

July 4, 2010 at 11:27 PM


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