Mini Cheesecake Cups Recipe

4.5 3 5
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Mini Cheesecake Cups Recipe

Read Reviews
4.5 3 5
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

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

Nutritional Facts

1 each: 53 calories, 3g fat (2g saturated fat), 31mg cholesterol, 35mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 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
  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

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Reviews forMini Cheesecake Cups

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jenilovesdaisies User ID: 532785 83108
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
susan_j User ID: 2688845 73505
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
tazapplewood User ID: 1726217 26236
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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