Kay's Mini Cheesecakes recipe

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Ingredients

1 serving cooking spray
3 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
5 eggs
1 ½ teaspoons vanilla extract
1 (8 ounce) container sour cream
½ teaspoon vanilla extract
1 (12 ounce) jar strawberry jam, or to taste

Nutrition Info

133.3 calories
carbohydrate: 12.5 g
cholesterol: 46 mg
fat: 8.4 g
fiber: : -
protein: 2.4 g
saturatedFat: 5.1 g
servingSize: -
sodium: 67.2 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C). Line 36 mini muffin cups with paper liners. Coat lightly with cooking spray.

  2. Beat cream cheese using an electric mixer in a mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time. Mix in 1 1/2 teaspoons vanilla extract. Spoon batter into tins, filling each cup 2/3 full.

  3. Bake in the preheated oven until set, about 30 minutes.

  4. Combine sour cream and 1/2 teaspoon vanilla extract in a bowl, stir well. Spoon 1/4 teaspoon of mixture onto each cupcake. Top each with a small dollop of jam. Refrigerate until ready to serve.

Recipe Yield

36 mini cheesecakes

Recipe Note

Bite-size and gluten-free mini cheesecakes!

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