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Mini Cheesecake Cups Recipe

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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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Reviews for Mini Cheesecake Cups (2)

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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.