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Crustless Mini Bite-Sized Cheesecakes

No-crust mini cheesecakes baked in muffin tins. Top with lemon curd, jam, or fresh fruit. Perfect make-ahead elegant dessert.
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Prep Time 15 minutes
Cook Time 18 minutes
Chill Time 4 hours
Servings: 24 mini cheesecakes
Course: Dessert
Ingredients Method

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
Toppings
  • lemon curd
  • raspberry jam
  • fresh strawberries

Method
 

  1. Preheat oven to 350°F. Line a 24-cup mini muffin tin with mini cupcake liners.
  2. Beat cream cheese and sugar in a large mixing bowl until smooth and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in flour, vanilla, and sour cream on low speed until smooth and well combined.
  5. Divide batter evenly among the 24 mini muffin cups, filling each about ¾ full.
  6. Bake 16-18 minutes until a toothpick inserted in the center comes out clean and tops are lightly golden brown.
  7. Remove from oven and let cool to room temperature. Transfer to refrigerator and chill for at least 3-4 hours (or overnight).
  8. Top each mini cheesecake with your choice of topping right before serving.