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This recipe for mini cheesecake cupcakes topped with cherries and sour cream are the easiest, crustless cheesecake recipe you will ever need.
Looking for that special dessert this 4th of July?
OR any occasion really….
Well look no more, the answer is in these easy to make mini cherry cheesecake cupcakes. They aren’t just super cute, they’re also made with like 6 basic and everyday ingredients (give or take).
How can you beat that? Well you can’t so …..you really need to give them a try.
These cheesecakes aren’t just for the 4th of July they are perfect for any occasion. But they can be quite patriotic for the upcoming holiday weekend with or without the addition of these red, white and blue cupcake liners.
HERE’S THE RED, WHITE AND YOU CAN DO RECIPE!
To start, line a mini cupcake pan
In my kitchen I use the Wilton 24 Cup Mini Muffin Pan These cheesecakes do not require a crust, you simply mix the batter and pour.
Like most cupcakes, you should fill them about 2/3rds full.
Be sure to fill them enough not to spill over, but leave yourself enough cheesecake to eat.
If you underfill them you will end up with an almost empty cheesecake cup.
So disappointing!
As with cheesecakes in general, you need to cook them slow and low, 300 – 325 f. degrees is usually the perfect temperature.
About 25 minutes should do it. I like to let them cool and then refrigerate overnight (or at least 8 hours) before adding the sour cream frosting and fruit topping.
You’ll know they are done when they start to deflate a bit.
The topping is also really easy. Simply mix the sour cream,with sugar and vanilla extract and dollop onto the center of each cheesecake.
Then add the fruit topping. Personally, I like to lightly rinse the cherries before placing on top.
Place them on your favorite platter and serve (or bring with you to any BBQ). After you’ve made them give yourself a pat on the back…. They are so pretty, taste good and I promise everyone will love them – so will you!
Happy 4th of July and Happy Baking!
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IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE THESE RECIPES
Mini Cheesecake Cupcakes
Equipment
Ingredients
- 3 8 oz packages of softened Cream Cheese
- 5 eggs
- 1 cup sugar
- 1 tsp Vanilla Extract
- 1 can Fruit for Topping cherries,blueberries, strawberries, etc..
Sour Cream Topping
- 1 cup Sour Cream
- 2-3 tbsp sugar adjust to your liking of sweetness
- 1/4 tsp 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 tsp 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 2/3rds 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.
Sour Cream 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
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. Wilton 24 Cup Mini Muffin Cupcake Pan
Janice Hornback
Friday 1st of March 2024
Love this recipe and so glad I came across it for I had this recipe many years ago. Only difference is I make them in muffin tins. They freeze beautifully. Makes it so nice when you want dessert and no reason to make a run to a bakery when you have these in the freezer.
Tina DiLeo
Saturday 2nd of March 2024
I'm so glad you found it too. And thanks for the tip such a good idea!
Lynda natale
Monday 27th of November 2023
The best so easy and tasty
Tina DiLeo
Monday 27th of November 2023
So glad you like it! It's definitely a crowd pleaser!
Camille Sauerwald
Saturday 25th of November 2023
You didn’t specify the size of the cupcake paper, and I wish you had. Since I paid attention to the word mini, I used the mini papers, not the regular cupcake size. I got 60 minis from the recipe, and since I had so many to put the topping on, I made a double batch of the topping. I halved the cherries before putting them on the top. Could you please amend the original recipe and specify the size of the tin and papers you used? And perhaps test the recipe again using the mini papers and print directions for that size?
On another note, I have an identical version this recipe, making a whole cheesecake in a springform pan. It works best if you bake it in a pan of hot water, and of course for a longer time. Apply the topping (much less sugar) and bake for a few minutes. Cool completely before serving.
Tina DiLeo
Saturday 25th of November 2023
Hi Camille, Thank you so much for reaching out and commenting on this recipe. I'm so sorry you had trouble with this recipe. I have been making these mini cheesecakes or over 25 years and feel bad if there was any confusion. I am not exactly sure where the recipe would need to be modified since it states to use a mini cupcake pan and liner, but I will definitely take a second look. Thank you for the feedback and Happy Holidays!
Cindy holt
Thursday 29th of December 2022
I would like to know what goes into the cheese cake the recipe doesn't seem right
Tina DiLeo
Thursday 29th of December 2022
Hi! Thank you so much for the comment - I recently switched recipe cards and part of the instructions were missing. I've just gone in and corrected the mistakes. I am so sorry for the inconvenience!! It is now properly specified on the recipe card but I will also copy the correct recipe below. Thanks again. Happy New Year!
INGREDIENTS
Mini Cheesecake:
3 (8 oz) packages of softened Cream Cheese 5 eggs, large 1 cup sugar 1 tsp Vanilla Extract 1 can Fruit for Topping cherries,blueberries, strawberries, etc..
Sour Cream Topping:
1/2 cup Sour Cream 2-3 tbsp sugar 1/2 tsp vanilla extract INSTRUCTIONS
Preheat oven to 325 f. degrees
Cream together sugar, cream cheese and 1 tsp 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 and fill each well 2/3rds of the way with the cheesecake batter. Bake in the oven for 25 minutes (or until done). Cheesecakes will sink when done. Remove and let cool for at least 8 hours.
Place a dollop of sour cream topping on each cheesecake. Then add a cherry (or other fruit topping) Keep refrigerated until ready to serve.
Sour Cream Topping:
Mix together 2-3 Tablespoons of sugar, 1/2 cup of sour cream and 1/2 tsp vanilla. .
Allyson
Wednesday 22nd of May 2019
Delicious but mine came out a little lumpy and maybe I should not have used a mixer when mixing the ingredients.
Tina DiLeo
Tuesday 30th of July 2019
So sorry for the late response... but yes, I would use a stand or hand mixer to mix this. Also, make sure your cream cheese softened enough to become creamy. Hope that helps!