Ingredients
Scale
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