Desserts

Crustless Mini Cheesecake Bites

Crustless Mini Cheesecakes Bites

These crustless mini cheesecake bites are easy to make and super delicious, topped with lemon curd, raspberry jam, and fresh strawberries, perfect bite-sized dessert for any party event, and a perfect snack.

Ingredients for these Cheesecakes :

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

How to Make Mini Cheesecakes Bites :

Step One:

Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside.

Step Two:

Mix the cream cheese with the granulated sugar in a large mixing bowl.

Mini Cheesecakes - Step 2

Step Three:

Mix in one egg at a time to the cream cheese mixture until well combined.

Mini Cheesecakes - Step 3

Step Four:

Add in the flour, vanilla, and sour cream and mix at low speed until smooth.

Mini Cheesecakes - Step 4

Step Five:

Once smooth, divide the filling mixture evenly between the 24 mini muffin cups. Place in the preheated 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.

Mini Cheesecakes - Step 5

Step Six:

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.

Step Seven:

To serve, remove from the refrigerator and top each mini cheesecake bites with your choice of filling. As pictured lemon curd, raspberry jam, and fresh strawberries used as fillings in this recipe.Enjoy!

Mini Cheesecakes Recipe

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Crustless Mini Cheesecakes Bites

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Desserts American
Serves: 24
Prep Time: 15 minutes + 3 hours to chill Cooking Time: 18 minutes Total Time: 33 minutes + 3 hours to chill

Delicious crustless mini cheesecake bites recipe, perfect bite-sized dessert, and a perfect snack.

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

Instructions

1

Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside.

2

Mix the cream cheese with the granulated sugar in a large mixing bowl.

3

Mix in one egg at a time to the cream cheese mixture until well combined.

4

Add in the flour, vanilla, and sour cream and mix at low speed until smooth.

5

Once smooth, divide the filling mixture evenly between the 24 mini muffin cups. Place in the preheated 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.

6

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.

7

To serve, remove from the refrigerator and top each mini cheesecake with your choice of filling. Enjoy!

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