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mini bite sized cheesecakes

Crustless Mini Bite-Sized Cheesecakes

Fillings pictured: Lemon curd, raspberry jam, and/or fresh strawberries
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!