Mini Cheesecakes
These mini cheesecake cups are so tasty.
No need to spend hours in the kitchen when you can make these mini cheesecake bites.
Easy cheesecake recipe for the most amazing cheesecake cups in muffin tins.
You can’t go wrong with this tasty and delish cheesecake recipe.
If you want a refreshing treat then put this one in your recipe box.
These homemade mini cheesecake bites are better than store bought and even Cheesecake factory.
All my friends and family that have tried these love them including kids.
Serve as snacks, easy desserts or mini sweet little treat.
Get ready to mix up the BEST mini cheesecake cups.
Mini Bite Sized Cheesecakes
Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners.
Set aside.
Mix the cream cheese
with the granulated sugar in a large mixing bowl.
Mix in one egg at a time to the cream cheese mixture until well combined.
Add in the flour, vanilla, and sour cream and mix on low speed until smooth.
Once smooth
divide the filling mixture evenly between the 24 mini muffin cups.
Place in the pre-heated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.
Remove from oven and set aside to cool.
Once cool to the touch, transfer to the refrigerator to chill for at least 3-4 hours.
To serve, remove from refrigerator and top each mini cheesecake with your choice of filling.
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Mini Bite Sized Cheesecakes
Ingredients
- 16 ounce cream cheese, room temperature
- ½ cup granulated sugar
- 2 Eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon real vanilla extract
- ¼ cup sour cream
Instructions
- Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside.
- Mix the cream cheese with the granulated sugar in a large mixing bowl.
- Mix in one egg at a time to the cream cheese mixture until well combined.
- Add in the flour, vanilla, and sour cream and mix on low speed until smooth.
- Once smooth, divide the filling mixture evenly between the 24 mini muffin cups. Place in the pre-heated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.
- Remove from oven and set aside to cool. Once cool to the touch, transfer to the refrigerator to chill for at least 3-4 hours.
- To serve, remove from refrigerator and top each mini cheesecake with your choice of filling. Enjoy!
Notes
Don’t forget to Pin! So you can come back and make this tasty cheesecake recipe!
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