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Mini Cheesecake Cups

Total Time

Prep: 30 min. Bake: 20 min. + cooling

Makes

4 dozen

Since there's no crust, these mini cheesecakes are extra easy to fix. Plus, there's no cutting required and they travel well to various gatherings.—Jeannette Mack, Rushville, New York

Ingredients

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 5 large eggs
  • 1 cup sour cream
  • 1/4 cup confectioners' sugar
  • Mandarin oranges, pineapple tidbits, halved maraschino cherries and/or chopped nuts

Directions

  1. In a large bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla and salt and mix well. Add eggs, one at a time, beating well after each addition.
  2. Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. Bake at 325° for 20-25 minutes or until set. Cool completely.
  3. In a small bowl, combine sour cream and confectioners' sugar until smooth; spread over cheesecakes. Decorate with fruit and/or nuts. Chill for at least 1 hour. Store in the refrigerator.
Editor's Note: Cooled cheesecakes can be frozen for up to 4 weeks in an air tight container. Before serving, thaw at room temperature and top with sour cream mixture, fruit and/or nuts.

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