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Mini Cheesecake Cups Recipe

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

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Mini Cheesecake Cups Recipe

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

Yield: 48 Servings

30 20 50

Ingredients

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

Directions

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.
Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. Bake at 325° for 20-25 minutes or until set. Cool completely.
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. Yield: 4 dozen.

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.

Nutritional Facts 1 serving (1 each) equals 53 calories, 3 g fat (2 g saturated fat), 31 mg cholesterol, 35 mg sodium, 5 g carbohydrate, 0 fiber, 1 g protein.

Originally published as Mini Cheesecake Cups in Taste of Home December/January 2000, p54

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Mini Cheesecake Cups

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Reviewed on Dec. 26, 2010 by susan_j

I agree that 2 tablespoons of filling is too much filling for mini muffin tins, but these mini cheesecakes are easy to make, very pretty, and delicious! They were a big hit at my familyâ€™s Christmas party. I used one tablespoon of filling per cupcake, and used double the amount of sour cream topping to top all of the mini cheesecakes. I decorated mine with halved maraschino cherries, and they were beautiful. Thank you for a great recipe.