Get the creamy cheesecake goodness in the perfect bite-size. These Crustless Mini Cheesecakes with fruity filling are the perfect dessert to make for get-togethers. Make this easy and delicious dessert in about 30 minutes!
These mini cheesecakes are a great packable dessert, ideal if you’re having a picnic, on the go, or need a quick snack on your boat day.
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Crustless Mini Cheesecake Ingredients:
- 16-oz. cream cheese, room temperature
- ½ c. granulated sugar
- 2 large eggs, room temperature
- 1 T. all-purpose flour
- 1 t. real vanilla extract
- ¼ c. sour cream
Fillings pictured: Lemon curd, raspberry jam, and/or fresh strawberries- or try your favorite filling!
Mini Cheesecake Directions:
- Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside.
- Mix the cream cheese with the granulated sugar in a large mixing bowl.
- Mix in one egg at a time to the cream cheese mixture until well combined.
- Add in the flour, vanilla, and sour cream and mix on low speed until smooth.
- Once smooth, divide the filling mixture evenly between the 24 mini muffin cups.
- Place in the pre-heated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.
- Remove from oven and set aside to cool. Once cool to the touch, transfer to the refrigerator to chill for at least 3-4 hours.
- To serve, remove from refrigerator and top each mini cheesecake with your choice of filling. Enjoy!
Storage:
Store in an airtight container in the refrigerator for up to a week.
Print the Recipe:
Crustless Mini Cheesecakes
Get the creamy cheesecake goodness in the perfect bite-size. Make this fun dessert in about 30 minutes!
Ingredients
- 16-oz. cream cheese, room temperature
- ½ c. granulated sugar
- 2 large eggs, room temperature
- 1 T. all-purpose flour
- 1 t. real vanilla extract
- ¼ c. sour cream
- Fillings pictured: Lemon curd, raspberry jam, and/or fresh strawberries
Instructions
1. Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside.
2. Mix the cream cheese with the granulated sugar in a large mixing bowl.
3. Mix in one egg at a time to the cream cheese mixture until well combined.
4. Add in the flour, vanilla, and sour cream and mix on low speed until smooth.
5. Once smooth, divide the filling mixture evenly between the 24 mini muffin cups. Place in the pre-heated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.
6. Remove from oven and set aside to cool. Once cool to the touch, transfer to the refrigerator to chill for at least 3-4 hours.
7. To serve, remove from refrigerator and top each mini cheesecake with your choice of filling. Enjoy!
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