Mmm who doesn’t love cheesecake? Cheesecake is always a safe bet when it comes to choosing a dessert as it is something just about everyone adores. These crustless mini bite-sized cheesecakes are the perfect serving size for this rich dessert and allow people to select whichever flavour they prefer more!
Rather than buy a storebought cheesecake, I like to cook these bite-sized desserts from scratch before I head out camping. With less artificial ingredients and less packaging, it is good for you AND the earth.
Baking Tip: for easy and different fillings, top it off with your own homemade jam or buy it from local farmers’ markets.
Crustless Mini Bite-Sized Cheesecakes
Fillings pictured: Lemon curd, raspberry jam, and/or fresh strawberries
Ingredients
- 16 oz cream cheese room temperature
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp all-purpose flour
- 1 tsp real vanilla extract
- 1/4 cup sour cream
Instructions
- Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside.
- Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside.
- 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!
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Cooking for Large Groups
