Mini Cheesecake Cupcakes
Delicious and easy-to-make Mini Cheesecake Cupcakes that are perfect for any occasion.
Equipment
- Mini Cupcake/Muffin Pan
- Mini Cupcake/Muffin Pan Liners
Ingredients
- 3 packages Cream Cheese 8 oz packages, softened
- 5 eggs eggs
- 1 cup sugar
- 1 teaspoon Vanilla Extract
- 1 can Fruit for Topping cherries, blueberries, strawberries, etc.
Sour Cream Topping
- 1 cup Sour Cream
- 2-3 tablespoon sugar adjust to your liking of sweetness
- ¼ teaspoon vanilla extract
- 1 can Fruit for Topping cherries, blueberries, strawberries, etc.
Instructions
- Preheat oven to 325 degrees F.
- Cream together sugar and cream cheese and 1 teaspoon vanilla extract until light and fluffy. Add eggs one at a time. Mix well until most of the lumps are removed.
- Line a mini cupcake pan with mini cupcake liners and fill each well ⅔rds full. Bake in the oven for 25 minutes (or until done). Remove from oven and let cool slightly before removing. Repeat until all the cheesecake batter has been used. Allow cheesecakes to cool completely before adding the topping.
- Mix together sugar, sour cream and vanilla. Place a dollop of sour cream topping on each cheesecake.
- Open can of cherry topping and transfer to a bowl. Place one cherry (or other fruit topping) on top of the sour cream.
- Keep mini cheesecakes refrigerated until ready to serve.
Notes
ALTERNATIVES: Bake in a regular size Muffin/Cupcake pan for 40 minutes. Yields 20. STORAGE OPTIONS: These also freeze well and can be defrosted about 20 minutes before you need them. Then spoon the sour cream and fruit on top.
Nutrition
Serving: 1cupcakeCalories: 150kcalCarbohydrates: 14gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 60mgSodium: 170mgPotassium: 50mgSugar: 8gVitamin A: 250IUCalcium: 50mgIron: 0.5mg
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