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Mini Funfetti Cheesecakes

What about you – do your kids, grandkids, nieces, nephews like sprinkles?

I mean how many times have you seen a kid pick a certain donut because it has sprinkles?!

But sprinkles aren’t just for kids. Sprinkles are fun, and adults need to have fun too.

These mini funfetti cheesecakes are l-o-a-d-e-d with sprinkles. Sprinkles in the graham cracker crust, sprinkles in the cheesecake, and topped with sprinkles.

You’ll want to use rainbow jimmies for this recipe. Jimmies are the long, skinny, rod shaped like sprinkles. The ball sprinkles, there fancy name is nonpareils, can bleed when you bake with them, so for best results I recommend jimmies.


Ingredients:

  • CRUST
  • 1 cup graham cracker crumbs
  • 1/4 cup rainbow jimmie sprinkles
  • 4 tbsp unsalted butter, melted
  • CHEESECAKE
  • two 8 oz packages cream cheese, softened
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs, added one at a time
  • 1/3 cup rainbow jimmie sprinkles

Directions:

  1. CRUST
  2. Preheat the oven to 350ยบ F.
  3. Line a regular sized muffin pan with 12 muffin liners.
  4. In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles coarse sand.
  5. Gently mix in the sprinkles.
  6. Put 1 heaping tbsp of graham cracker crumbs in each muffin cup.
  7. Use a 1/3 cup (or similar) to press the crumbs down firmly into the pan.
  8. ..................................


for full instruction please see : thefirstyearblog.com

COCONUT CREAM CHEESECAKE CUPCAKES

These Coconut Cream Cheesecake Cupcakes were a special request for a friend who wanted to serve them at a birthday party. Since I had broken down the recipe for her into a cupcake version, I decided to post it as a stand-alone recipe for Rock Recipes readers who have fallen in love with the idea of mini cheesecakes.

As I’ve written about before, a full 9 or 10 inch cheesecake can weigh in at several pounds and is meant to serve up to 16 people. That can be more than a lot of people want to bake, for more reasons than one.

Portion control is something that is essential for dessert to prevent over indulgence. Having half a whole leftover cheesecake in the oven is a constant source of temptation for many, myself included.


Ingredients

  • For the Graham crumb base
  • ¾ cup graham wafer crumbs or chocolate cookie crumbs
  • 1 1/2 tbsp toasted coconut
  • 2½ tbsp melted butter
  • 1 tbsp sugar
  • For the Cheesecake Batter
  • 1 cup cream cheese one 8 oz block
  • ⅓ cup sugar
  • ½ tsp pure vanilla extract
  • ½ tsp Pure Coconut Extract 8 oz, 8 Ounce" target="_blank" rel="nofollow">pure coconut extract
  • 1/4 cup coconut milk
  • 1 egg
  • 2 tbsp whipping cream
  • 3 tbsp toasted coconut
  • For the Coconut Whipped Cream (to garnish)
  • 3/4 cup whipping cream
  • 1/4 tsp coconut extract or vanilla extract
  • 1 1/2 Tbsp icing sugar powdered sugar
  • US Customary - Metric

Instructions

  1. First toast about 1/2 cup of dried coconut (see note)
  2. For the Graham crumb base
  3. Preheat oven to 300 degrees F.
  4. Mix together the crumbs, 1 1/2 tbsp toasted coconut, butter and sugar.
  5. Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.
  6. ................................


for full instruction please see : www.rockrecipes.com

Mini Peanut Butter Cheesecakes

These mini cheesecakes are wonderful in all kinds of ways.  First and foremost they are peanut butter and who doesn’t love peanut butter?  They are topped with a drop of delicious Ghirardelli chocolate and Reese’s mini peanut butter cups. 

They are the perfect size.  You can’t overindulge with just a mini.  It is the perfect size to stay disciplined and still satisfy your sweet tooth!


Ingredients

  • 16 golden Oreo cookies
  • 2 tablespoons butter melted
  • 12 ounces cream cheese
  • 1/4 cup plus 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1/4 cup creamy peanut butter
  • 1 large egg
  • 1/2 cup chocolate chips
  • 1 (4 ounce) bar semi sweet chocolate premium baking bar
  • 10-12 Reese's miniature peanut butter cups cut in quarters

Instructions

  1. Preheat oven to 325 degrees.
  2. Spray mini cheesecake pan with non stick cooking spray.
  3. Crush Oreos in food processor. Combine crushed Oreos with melted butter. Divide crumb mixture evenly in the twelve mini cake holes. Press down gently with a spoon.
  4. ..........................


for full instruction please see : www.smalltownwoman.com

Mini Chocolate Chip Cheesecakes

Hello friends! I hope you had a great weekend. Today I have a new recipe and fun giveaway to share with you guys. A couple years ago I shared my Mini Lemon Cheesecakes and they have been a big hit! Mini cheesecakes are my go-to when I need an easy dessert recipe and they’re the perfect bite size treats. I thought I would try out a few new combinations, like these Mini Chocolate Chip Cheesecakes.

If you remember my Mini Lemon Cheesecakes, you know how much I raved about my cheesecake pan. The mini cheesecake pan is a staple in my kitchen. It’s easy to use and the cheesecakes pop right out. Simply press the graham cracker mixture to the bottom, fill with batter, bake and let cool before pressing on the bottom plate. The pan is almost like a mini version of a spring form pan. The plates in each cavity come out so you can easily press the mini cheesecake out. The pan makes 12 cheesecakes; if you’re planning a big party you may want to grab two! This recipe makes about 16 mini cheesecakes but can easily be doubled.


Ingredients

  • 2 8-ounce packages cream cheese, softened
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup miniature chocolate chips
  • For the crust:
  • 1 cup crushed graham crackers
  • 3 tablespoons butter melted
  • 1 tablespoon sugar
  • For the whipped cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • optional: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees
  2. Use a food processor (or Ziploc bag) to make graham cracker crumbs. Mix graham cracker crumbs with melted butter.
  3. Press a heaping tablespoon of crumbs into the bottom of each cavity.
  4. ....................................


for full instruction please see : apumpkinandaprincess.com

Samoa Cupcakes

Samoa Cupcakes: toasted coconut, quick homemade caramel, and chocolate coating over a pound cake cupcake is sure to please lovers of the Girl Scout’s most divisive cookie.
Hello and welcome to the only recipe on the site that is not taste tested and approved by yours truly. We are on our penultimate recipe of my Girl Scout Cookie Cupcake series and have reached the dreaded Samoa Cupcakes week
Guys, I have a confession: I don’t like shredded coconut. I don’t like shredded coconut on things, so really I don’t like Samoa cookies. But you know what I LOVE? Complete sets of things.
How do they taste? Well, the components by themselves are all delicious. The pound cake and homemade caramel are two of my favorite things to come out of my kitchen. As a whole, according to the taste testers, they are…the best of all the cupcakes.


Ingredients

  • Cupcakes
  • 12 Poundcake cupcakes cooled
  • Chocolate Coating
  • 1 cup (6oz) semi-sweet chocolate chopped and divided (chips or baking chocolate are fine)
  • 1 tablespoon and 3/4 teaspoon canola or vegetable oil divided
  • Caramel
  • 4 tablespoons (2oz) unsalted butter
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • Toasted Coconut
  • 1 1/2 cup shredded sweetened coconut
  • Get Ingredients Powered by Chicory

Instructions

  1. Chocolate Coating
  2. In a small microwave-safe bowl large enough for cupcake dipping, combine 2/3 cup of the chocolate with 1 tablespoon of the oil. Microwave on medium for 30 seconds and stir. Repeat until chocolate is melted and no lumps remain. Stir vigorously until chocolate is shiny and smooth.

for full instruction please see : bakingmischief.com

PEANUT BUTTER AND JELLY CUPCAKES RECIPE

To me, there are few things more American than a good ole peanut butter and jelly sandwich. PB&Js rank right up there with apple pie and baseball and have been our family favorite for as long as I can remember.

When I was a little girl I remember my Mom making them for me all the time. In college, I pretty much relied on PB&Js to survive. Now as an adult I still enjoy them nearly as often as I did as a child, and serve them to my family the same way my mother did.

And of course, I love to make amazing PB&J treats – like these Peanut Butter & Jelly Cupcakes. Be sure to check out the recipe at the bottom!


CUPCAKE INGREDIENTS

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 2 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Smuckers Jelly (any flavor)


PEANUT BUTTER BUTTERCREAM FROSTING

  • 1/2 cup butter
  • 1 cup Jif creamy peanut butter
  • 4 cups confectioners’ sugar
  • 1/3 cup cream


Peanut Butter and Jelly Cupcakes - Easy RecipeSave

CUPCAKES DIRECTIONS

  1. Preheat oven to 350° F. Line a muffin pan with 12 paper baking cups.
  2. In a large bowl, mix butter and sugar with an electric mixer until light and fluffy (about 5 minutes).
  3. Add the eggs, one at a time, then the vanilla and milk,
  4. Add the flour and baking powder slowly, blending until just combined.
  5. Spoon the batter into the prepared cups, dividing evenly.
  6. Bake in the preheated oven until the tops spring back when lightly pressed (about 18 to 20 minutes). Remove from oven and let cool in pan on a wire rack.
  7. ..........................


for full instruction please see : ahelicoptermom.com

Strawberry-Cream Cheese Cupcakes

Berries and cream cheese provide the wow in simply delicious cake mix cupcakes.
By Betty Crocker Kitchens


Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
2/3
cup water
1/2
cup sour cream
1/3
cup vegetable oil
2
eggs
3
tablespoons strawberry preserves
1
package (3 oz) cream cheese, cut into 24 pieces
1
container Betty Crocker™ Rich & Creamy cream cheese frosting
Sliced fresh small strawberries, if desired

Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, mix cake mix, water, sour cream, oil and eggs with spoon until well blended (batter will be thick). Divide batter evenly among muffin cups.
2
In small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake; press into batter slightly. Spoon 1/4 measuring teaspoon preserves on top of cream cheese in each cupcake.
3......................

for full instruction please see : www.bettycrocker.com
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