Place the cheese in 8 evenly sized circles with space between each, on a parchment or silicone mat lined baking sheet. Bake for 10 minutes until the circles take on a lace-like appearance and the edges start to brown.
Remove the tray from the oven, let cool for a minute or so, and shape the cheese circles around the bottom of an inverted, well-greased muffin tin. This will form the cheese into cup shapes. Let cool completely and harden.
In a mixing bowl, combine the cream cheese, sour cream, jalapenos, bacon crumbles, green onions and salt and pepper to taste.
Distribute the filling between the cheese cups evenly, garnish with fresh chopped parsley if desired and serve.