Mini Cheesecake Cupcakes

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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 with cupcake liners and preheat your oven.  

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

• Lemon Ricotta Cake
• Ricotta Zeppole 
• Amaretto Tiramisu Cake 

Mini Cheesecake Cupcakes

Cheesecake baked in mini cupcake pan.

2 from 1 vote

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Prep Time 10 mins

Total Time 10 mins

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

• 1/2 cup Sour Cream
• 2-3 tbsp sugar
• 1/2 tsp vanilla extract

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 and fill each well 2/3rds full. 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. .

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.

Wilton 24 Cup Mini Muffin Cupcake Pan

Tried this recipe?Let us know how it was!