Mini Cheesecake Cups
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
YIELD: 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.
© 2024 RDA Enthusiast Brands, LLC