Cream Cheese Cupcakes

Cream Cheese Cupcakes

27 Reviews 2 Pics
Diane Mattes
Recipe by  Diane Mattes

“Quick and Easy recipe. A hit with those who like cheese cake. Top with your favorite pie filling.”

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Ingredients

Adjust Servings

Original recipe yields 24 cupcakes

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line 2 (12 cup) muffin tins with paper liners.
  2. In a large bowl, combine cream cheese and sugar. Mix until soft. Add eggs and combine. Add vanilla.
  3. Distribute evenly into 2 (12 cup) lined muffin tins and bake at 325 degrees F (165 degrees C) for 35 minutes.
  4. When done, the centers will fall in a bit while cooling. When cool, fill depressions with 2 to 3 tablespoons of your favorite fruit pie filling. Store in the refrigerator.

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Reviews (27)

Rate This Recipe
KMJOHNSO
51

KMJOHNSO

Very much like the recipe I used to make when I was younger. I always use the nilla wafer cookie at the bottom of the muffin tin and top with cherry pie filling. Yum!

monique
45

monique

Awesome! The family loved that they were serving sized and they went very quickly! As for my adjustments, I'd suggest mixing the graham cracker crumbs with the sugar and sprinkling them into the cupcake cups. Then just put a pat of butter on top (before you add the cream cheese). The crust comes together perfectly on its own while they're in the oven. We loved it, and I will definitely make this again!

missnwfoodie
25

missnwfoodie

had to do some tweaking after the first batch added 2 cups of sugar as i too thought it wasn't sweet enough, the time was too long, only baked them for 15min, i think you need to either use a food processor or hand blender for desired creamy texture as mine had big lumps that i couldnt get out. mine yielded close to 36 instead of 24. i made a raspberry compte and drizzeled with white chocolate and milk. it was pretty good. i called them raspberry truffle cheesecakes.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 183 cal
  • 9%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 18.9 g
  • 6%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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Carrot Cupcakes with White Chocolate Cream Cheese Icing

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