SPONSORED POST/Bico/Supreme Distributors
Cheesecake cupcakes filled with ice cream will always be a “crowd pleaser”.
Cheesecake Ice Cream Cups
- 2 8 oz. packs Milkana Cream Cheese
- 1 can condensed milk
- 3 eggs
- 1/4 cup lemon juice
- 2 tsp. Goya Vanilla Extract
- Bico Ice Cream we used Peppermint and French Strawberry
Preheat oven to 350° F. Paper-line 24 muffin cups and set aside.
Make the cups: beat cream cheese and condensed milk in a large bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Add lemon juice then vanilla extract and mix until incorporated.
Spoon mixture evenly into muffin cups. Bake for about 18 to 20 minutes or until centers are almost set. The cheesecakes will rise during baking and may crack a bit.
Remove from the oven and set on a rack to cool completely. Chill the cheesecakes in the refrigerator for at least 2 hours, before removing from the muffin tin.
Prepare the cups: use a pairing knife to cut a small circle in the top of the cupcake then carefully lift out the cut part.
Scoop about 1 to 2 tablespoons of ice cream into the center of each cupcake. Serve immediately or put the cupcakes on a cookie sheet and place in the freezer until ready to serve.