This mini cheesecakes recipe is the perfect bite-size treat to whip up any time of year. Cheesecake bites are my guilty pleasure. Tangy, creamy, and topped with sweet fruit! While I am not a huge baker, this recipe is simple enough you will find success each and every time. Make up these mini cheesecakes for your next get-together, weeknight dessert, or summer barbecue.
I recently revealed to you all that baking is not my forte. I really love cooking, just have never found baking to be my thing. No water bath needed for this cheesecake recipe! So that makes it a winner for sure.
My Favorite Toppings for Mini Cheesecakes
The cheesecake filling is so versatile you could add in so many different flavors. I am a huge fan of canned fruits or even slicing up and topping with fresh fruit. One of my favorites is pineapple cheesecake for the summer and spring months. The tropical flavor paired with the tangy cheesecake is just outstanding.
What Can I Use For A Crust For Mini Cheesecakes
If you prefer crust, you can always reach for a vanilla wafer, mini Oreo’s, or make up a batch of regular graham cracker crust. We love eating these mini cheesecakes without the crust but it will not affect the cook time if you use either of these as options. They sell mini vanilla wafers and Oreos.
Tips For Making Mini Cheesecakes
The biggest tip I can tell you is to ensure that you use room temperature or softened cream cheese. The reason being is you want a really soft cream cheese so it blends up nice. If you don’t do this, you can end up with a lumpy batter, that could give your cheesecakes a cottage cheese texture.
I just sit out the cream cheese around an hour before I am going to make these to ensure it is nice and soft. Then use a hand mixer and whip away until I get that creamy consistency I want.
Can You Freeze Mini Cheesecakes
Yes, you can freeze these mini cheesecakes. I suggest keeping the toppings off of the cheesecakes when you go to freeze if fresh fruit. The fruit will get mushy once it thaws out. Just place these mini cheesecakes in an airtight container and store in the fridge for `1-2 months. When you are ready to serve just thaw in the fridge the night before or set out on the counter.
How Long Will Mini Cheesecakes Last In The Fridge
Your mini cheesecakes will last anywhere from 3-5 days in the fridge when stored properly. Just place in an airtight container. Then eat as fast or slow as you would like. I always freeze a handful that I know won’t get eaten up in time.
The Best Places to Serve Mini Cheesecakes
- Summer BBQ’s (play up on flavor combinations)
- Baby Showers
- Family Reunions
- Holiday Parties
- After school snacks
- School party treats or play date snack
Those are a handful of ideas of when these cheesecakes will come in handy. It is a go-to recipe for someone who isn’t the best at baking. The recipe is so easy to make you will love it! Trust me. If you are a fan of cheesecake you got to try out this recipe today.
Have you made mini cheesecakes before?
- 3 8- oz pkgs cream cheese softened
- 1 1/2 cups sugar
- 5 eggs
- 1 1/2 tsp vanilla extract
- 1 cup sour cream
- 2 cans cherry pie filling
- Beat together cream cheese and one cup of sugar.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and mix again.
- Pour into mini foil baking cups, filling just 3/4 of the way to full.
- Bake 20 minutes at 350 degrees.
- Remove from the oven and let cool for 5 minutes.
- Combine the sour cream with remaining 1/2 cup of sugar.
- Top each mini cheesecake with 1/2 tsp of the sour cream mixture.
- Return to the oven for an additional 5 minutes.
- Remove from oven and let cool.
- Once cooled top each with one cherry and a little of the pie filling.
- Keep refrigerated.
If you would like a little crust fill each baking cup with either graham cracker crumbs or a vanilla wafer cookie.
This recipes yields a lot. Make half if you are not serving a big crowd.
Amount Per Serving: Calories: 144Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 44mgSodium: 70mgCarbohydrates: 17gFiber: 0gSugar: 8gProtein: 2g