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Cheese Danish Cups

(0 Votes)
Cheese Danish Cups
SERVES
16
COOK TIME
10 Min

Our four ingredient easy baking recipe for Cheese Danish Cups makes shortcut work out of this bakery-style favorite. These bite-size homemade treats are super with a pot of coffee.

What You'll Need:
  • 1 (17.3-ounce) can refrigerated buttermilk biscuits
  • 4 ounces cream cheese, softened
  • 1 egg
  • 2 tablespoons sugar
What To Do:
  1. Preheat oven to 375 degrees F. Coat 16 muffin cups with cooking spray.
     
  2. Separate each biscuit in half by gently pulling apart. Place each biscuit half in a muffin cup and press against bottom and sides to form a crust.
     
  3. In a medium bowl, beat cream cheese, egg, and sugar until smooth. Evenly spoon into crusts.
     
  4. Bake 10 to 12 minutes, or until edges are golden. Allow to cool slightly then serve warm.
Note

 Enjoy these with steaming mugs of our easy Italian coffee.

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Ratings & Comments

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I have not made this yet so I cannot rate it.

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Are the biscuits canned biscuits?

Hello! Yes, they are the refrigerated canned biscuits. We have updated the ingredients to avoid any confusion. :) Enjoy!

Can these be made ahead of time and frozen? How do you suggest to reheat them?

These are SO simply and SO delicious! We will DEFINITELY be having these again at our house!

What size muffin cups.....you say " bite size".......

Does anyone know if you can fill these with other stuff like pie filling ?????? I am going to try it

Let us know if the pie filling works out! I would like to use lemon fiffing

Do you put these directly in the muffin baking pans, or do you put them in cupcake holders first?

Coat 16 muffin cups with cooking spray.

how do you soften cream cheese?

I'm a little late on a reply but I just let my cream cheese sit at room temp.for about an hour

Unwrap bar of cream cheese place on microwave safe plate and zap for 20 seconds can do... the same with butter but zap for 8- 10 seconds or 3 to 4 second intervals...then can use cream cheese or the butter in any recipe or simply spread

15 SECONDS IN THE MICROWAVE.

made them ahead of time for an early am coffee hour. Look good. Instructions on storage would be helpful in future.

Since these contain cream cheese, I would store in the refrigerator in a sealed container.

These are very good! We don't have sourdough biscuits here, so I had to use country style biscuits. I also added a bit of lemon juice to the cream cheese. Very easy, I will definitely make again

Along with or instead of the lemon juice, I would probably add lemon zest. BTW, did you use 16 REGULAR size muffin cups? That would not make them quite "bite size," as the recipe indicates.

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