MINI CHEESECAKE CUPS
Since there's no crust, these mini cheesecakes are extra easy to fix. Plus, there's no cutting required and they travel well to various gatherings.-Jeannette Mack, Rushville, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla and salt and mix well. Add eggs, one at a time, beating well after each addition. , Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. Bake at 325° for 20-25 minutes or until set. Cool completely. , In a small bowl, combine sour cream and confectioners' sugar until smooth; spread over cheesecakes. Decorate with fruit and/or nuts. Chill for at least 1 hour. Store in the refrigerator.
Nutrition Facts :
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Valeria Herrera
[email protected]I've made these mini cheesecakes several times and they're always a hit! They're so easy to make and they always turn out perfect. The crust is the perfect combination of graham cracker and butter, and the cheesecake filling is creamy and smooth. I l
Void Noid
[email protected]These mini cheesecakes were a disappointment. The crust was too thick and the cheesecake filling was too dense. I followed the recipe exactly, so I'm not sure what went wrong.
Gedis TT
[email protected]I followed the recipe exactly and my mini cheesecakes turned out great! The crust was golden brown and the cheesecake filling was creamy and smooth. I topped them with fresh berries and they were a beautiful and delicious dessert.
Cathrine Joseph
[email protected]These mini cheesecakes were a bit too sweet for my taste, but my friends loved them. They were easy to make and the crust was nice and thick. I would recommend using less sugar in the cheesecake filling next time.
Sandeep Budha
[email protected]I'm a big fan of cheesecake and these mini cheesecakes did not disappoint! They were easy to make and they turned out perfect. The crust was crispy and the cheesecake filling was creamy and smooth. I loved the addition of the berries on top.
Md Shakib Khan0999
[email protected]These mini cheesecakes were delicious! I loved the combination of the graham cracker crust and the creamy cheesecake filling. The lemon zest added a nice tang that balanced out the sweetness of the cheesecake. I would definitely make these again.
Hafiz Muhammad Ismail
[email protected]I've made these mini cheesecakes several times and they're always a hit! They're so easy to make and they always turn out perfect. The crust is the perfect combination of graham cracker and butter, and the cheesecake filling is creamy and smooth. I l
henry Mcm III
[email protected]These mini cheesecakes were a disappointment. The crust was too thick and the cheesecake filling was grainy. I followed the recipe exactly, so I'm not sure what went wrong.
devin hall
[email protected]I followed the recipe exactly and my mini cheesecakes turned out perfect! The crust was golden brown and the cheesecake filling was creamy and smooth. I topped them with fresh berries and they were a beautiful and delicious dessert.
Negesa Cenasho
[email protected]These mini cheesecakes were a bit too sweet for my taste, but my kids loved them. They were easy to make and the crust was nice and thick. I would recommend using less sugar in the cheesecake filling next time.
Johanna Essig
[email protected]I'm not a big fan of cheesecake, but these mini cheesecakes were delicious! The crust was flaky and buttery, and the cheesecake filling was creamy and rich. I loved the addition of the lemon zest, which gave the cheesecakes a nice tang.
Teresa Bowles
[email protected]These mini cheesecakes were a hit at my party! They were so easy to make and everyone loved them. The crust was the perfect combination of graham cracker and butter, and the cheesecake filling was creamy and smooth.