Mini Cheesecake Cupcakes
Cheesecake baked in mini cupcake pan.
- 3 packages of softened Cream Cheese 8oz
- 5 eggs
- 1 cup sugar
- 1 tsp Vanilla Extract
- Sour Cream Frosting
- 1/2 cup sour cream
- 2-3 Tblsp. sugar more if desired
- 1/2 tsp Vanilla
- Fruit for Topping (cherries blueberries, strawberries)
Preheat oven to 300 degrees F
Cream together sugar and cream cheese 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.
Sour cream frosting: mix together sugar, sour cream and vanilla. Place a dollop of frosting on each cheesecake. Then add a cherry (or other fruit topping).
Keep refrigerated until ready to serve.
Bake in a regular size Muffin/Cupcake pan for 40 minutes. Yields 20
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