Crustless Mini Cheesecakes
Mini cheesecakes are the perfect bite-sized treat that packs all the creamy, rich flavor of a traditional cheesecake into a conveniently crust-free form.
These delightful desserts are not only easier to make but also offer a lighter option that doesn’t skimp on taste.
With a smooth, velvety texture and endless possibilities for toppings, crustless mini cheesecakes are sure to be a hit at any gathering or as a sweet indulgence for yourself.
Let’s dive into the recipe and discover how to create these irresistible little bites of heaven!
Ingredients You’ll Need
16-oz. cream cheese, room temperature
½ c. granulated sugar
2 large eggs, room temperature
1 T. all-purpose flour
1 t. real vanilla extract
¼ c. sour cream
Fillings pictured: Lemon curd, raspberry jam, and/or fresh strawberries
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How to Make Crustless, 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. Enjoy!
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Crustless Mini Cheesecakes
These Crustless, Bite-Sized Cheesecakes are a creamy, delicious treat that’s perfect for any occasion. They’re simple to make and can be topped with your favorite fillings like lemon curd, raspberry jam, or fresh strawberries for a delightful, customizable dessert.
- Total Time: 0 hours
- Yield: 24 mini cheesecakes
Ingredients
16-oz. cream cheese, room temperature
½ c. granulated sugar
2 large eggs, room temperature
1 T. all-purpose flour
1 t. real vanilla extract
¼ c. sour cream
Fillings pictured:
Lemon curd,
raspberry jam, and/or fresh strawberries
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!
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
