• Menu
  • Skip to left header navigation
  • Skip to right header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Before Header

  • Home
  • About
  • Contact
  • search
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Pop Top Treehouse Logo

Tips and tricks for van camping, recipes, and adventures in the Pacific Northwest.

  • Start Here
  • Blog
  • Camping Basics
  • Recipes
  • Start Here
  • About
  • Blog
  • Camping Basics
  • My Adventures
  • Recipes
  • Contact
  • Disclosures
  • Privacy Policy

Crustless Mini Bite-Sized Cheesecakes

bite sized cheesecakes

March 3, 2020 //  by Stephanie//  Leave a Comment

FacebookTweetPin10

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.

mini bite sized cheesecakes

Baking Tip: for easy and different fillings, top it off with your own homemade jam or buy it from local farmers’ markets.

 

mini bite sized cheesecakes

Crustless Mini Bite-Sized Cheesecakes

Fillings pictured: Lemon curd, raspberry jam, and/or fresh strawberries
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course baked treats
Servings 24 servings

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!

Save this Recipe on Pinterest

bite sized cheesecakes recipe
FacebookTweetPin10

Category: RecipesTag: Baked Treats, dessert recipe, make-ahead recipes

Previous Post: «campfire closeup Cooking for Large Groups
Next Post: How to Use Solar Power for Camping camping solar power»

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Stephanie

I’m Stephanie, the camping mama behind Pop Top Treehouse! Here you’ll find all my tips and tricks for camper life, as well as my family’s adventures in the Pacific Northwest. Read More…

Recent Posts

  • 18 Ultra Fun Camping Games for Kids
  • Campfire Hacks for Fun (and Safe) Flames
  • DIY Fire Starters – 10 Creative Ways to Start a Fire
  • Top 5 Constellations for Stargazing (With Pictures!)
  • 16 Fun Things to do in Victoria, Canada (+ 4 That Are Overrated!)

Footer

Pop Top Treehouse Logo

Start Exploring

  • Camping Basics
  • My Adventures
  • Gear Reviews
  • Recipes

Disclosures

  • Terms & Conditions
  • Privacy Policy
  • Disclosures
  • Copyright
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2023 Pop Top Treehouse · All Rights Reserved