Crustless Mini Bite-Sized Cheesecakes are the perfect holiday treat! These delicious little cheesecakes are bite-sized, making them perfect for dessert. They're also crustless, so you don't have to worry about the mess.
And best of all, they're easy to make. Just mix the ingredients, bake, and enjoy! So if you're looking for a delicious, easy-to-make dessert this holiday season, look no further than Crustless Mini Bite-Sized Cheesecakes.
What makes Crustless Mini Bite-Sized Cheesecakes so good?
Crustless Mini Bite-Sized Cheesecakes are one of the most popular holiday treats. But what makes them so good? Part of it is the lack of crust. Crustless cheesecakes are lighter and airier, making them the perfect ending to a heavy holiday meal. And because they're bite-sized, you can have your cake and eat it too - without feeling guilty about indulging in a whole slice. Another reason for their popularity is the wide range of flavors that are available. From pumpkin spice to gingerbread, there's a Crustless Mini Bite-Sized Cheesecake to suit every taste. So if you're looking for a delicious dessert that everyone will love, look no further than Crustless Mini Bite-Sized Cheesecakes.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes + 3-4 hours to chill
Baking time: 16-18 minutes
Yields: 24 servings
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Ingredients
- Ingredients:
- 16-oz. cream cheese, room temperature
- ½ c. granulated sugar
- 2 large eggs, room temperature
- 1 T. all-purpose flour1 t. real vanilla extract
¼ c. sour cream
Instructions
Directions:
- Preheat 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 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.
- 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!
Variations
Crustless Mini Bite-Sized Cheesecakes are a delicious and easy-to-make dessert. The possibilities for variations are endless, so you can always find a new way to enjoy them. Here are some ideas to get you started:
-For a chocolate cheesecake, add some cocoa powder to the batter.
-For a strawberry cheesecake, top it with fresh strawberries or strawberry jam.
-For a blueberry cheesecake, top it with fresh blueberries or blueberry jam.
-For a raspberry cheesecake, top it with fresh raspberries or raspberry jam.
-For a lemon cheesecake, add some lemon zest to the batter or top with lemon curd.
-For an orange cheesecake, add some orange zest to the batter or top with orange marmalade.
-For a mango cheesecake, top it with fresh mango slices or mango puree.
-For a cherry cheesecake, top it with fresh cherries or cherry pie filling.
With so many delicious options, you'll never get tired of Crustless Mini Bite-Sized Cheesecakes!
Storage
Crustless Mini Bite-Sized Cheesecakes are a delicious, convenient dessert option that can be enjoyed any time of year. But how long can you store them in the fridge? Crustless Mini Bite-Sized Cheesecakes will stay fresh for up to two weeks when stored in an airtight container in the fridge.
However, cheesecakes are best enjoyed within the first week for maximum freshness and flavor. So, if you're looking for a dessert that you can make ahead of time and enjoy all week long, Crustless Mini Bite-Sized Cheesecakes are the perfect option. Just be sure to store them in the fridge and enjoy them within the first week for the best results.
Top tip
Crustless Mini Bite-Sized Cheesecakes are a delicious and easy-to-make dessert. The key to making them perfect is to use high-quality cream cheese. I like to use a brand like Philadelphia because it is nice and creamy and has a great flavor. Another top tip is to make sure that the cream cheese is at room temperature before you start mixing it with the other ingredients.
This will make it much easier to get a smooth and creamy consistency. Once you have mixed all of the ingredients together, simply spoon the mixture into a muffin tin lined with paper cups. Then bake in a preheated oven for about 15 minutes. These Crustless Mini Bite-Sized Cheesecakes are the perfect bite-sized treat for any occasion!
Crustless Mini Bite-Sized Cheesecakes
Ingredients
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
Instructions
Directions:
-
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!
Notes
Fillings pictured: Lemon curd, raspberry jam, and/or fresh strawberries
