These cute Crustless Cheesecake Bites are a great dessert to serve to guests at dinner parties and get-togethers or just because.
These mini cheesecakes freeze can be individually frozen without toppings for up to 3 months. Whenever you want one (or two!), simply remove them from the freezer and place them in the refrigerator to thaw overnight.
How To Make Crustless Cheesecake Bites
For these miniature cheesecakes, you need the following ingredients:
- 16- oz. cream cheese room temperature
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 Tablespoon all-purpose flour
- 1 teaspoon real vanilla extract
- ¼ cup sour cream
- Fillings (lemon curd, strawberry jam, blueberry jam, etc.)
To make these cute little cheesecakes, you begin by creaming the cream cheese and sugar. Once it is smooth, add one egg and beat well. Add the other egg – rinse and repeat.
Next, add the flour, vanilla, and sour cream.
Blend it until it is smooth and creamy.
Divide the batter among 24 miniature muffin cups and bake in an oven that has been preheated to 350 degrees Fahrenheit. (That’s around 176 – 177 degrees Celsius, right?).
Bake them for 16 – 18 minutes until the tops just start to become golden and the middles are not jiggly. (For those who like more technical jargon, bake until a toothpick inserted in the center comes out clean.)
Crustless Cheesecake Bites
Ingredients
- 16- oz. cream cheese room temperature
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 Tablespoon all-purpose flour
- 1 teaspoon real vanilla extract
- ¼ cup sour cream
- Fillings pictured: Lemon curd raspberry jam, and/or fresh strawberries
Instructions
- 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!
Video
Nutrition
Top with your favorite toppings, such as fresh strawberries, jam, cherry pie filling, lemon curd, etc.
What toppings do you like on your cheesecake?
Cate says
I have been making your mini cheesecake recipes for the past few month as a treat for my son, who loves them. I would like to use the batter in a 6-inch springform pan rather than the muffin tin as I have been doing. Can you suggest what you think the oven temp. should be and how long to bake in a 6-inch pan rather than in a muffin tin? Thanks in advance.
Lynda says
I am so delighted that your son loves them!
I haven’t tried it, but I found a recipe online at Chocolate Moosey for a 6-inch cheesecake that is made using a water bath. I recommend that you read the entire post before trying it to help ensure success. (She bakes her cheesecake at 325 degrees for 65-75 minutes.)