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Mini Cheesecake Cups

 Mini Cheesecake Cups
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
48 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure 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


  • 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.

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Mini Cheesecake Cups (continued)

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.