Crustless Mini Bite Size Cheesecakes

These adorable bite-size cheesecakes are great for sweet treats at parties and can be made in advance as they need to chill in the refrigerator for 3-4 hours before serving.

Course Desserts

Cuisine American

Prep Time 15

Cook Time 18

Chilling Time 4

Total Time 4 33

Servings

Calories 130kcal

Author Michelle Ordever

Equipment

Ingredients

16- oz 450g cream cheese, room temperature
½ cup granulated sugar
2 large eggs room temperature
1 Tbsp all-purpose plain flour
1 tsp real vanilla extract
¼ cup sour cream
Lemon Curd Raspberry Jam and/or Fresh Strawberries*

Instructions

Pre-heat oven to 180°C/350°F/Gas 4 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 preheated 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 the refrigerator and top each mini cheesecake with your choice of filling. Enjoy!

Notes

*These are the fillings pictured, but you can use whatever fruit filling you like.

Nutrition