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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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 48 servings

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

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.

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

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.

Reviews for Mini Cheesecake Cups

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 19, 2013

"These are really great little cheesecakes! I have used this recipe for years. Just use common sense when filling the cups and don't get hung up on an exact amount. I top them with diced apples and caramel, toffee bits, diced fruit, mini chocolate chips ... the possibilities are endless!"

MY REVIEW
Reviewed Dec. 26, 2010

"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 family’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."

MY REVIEW
Reviewed Nov. 29, 2010

"2 Tbls. is way to much for miniture pans. I have made these twice now, and still the same. Way to much filling."

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