Baked Mini Sour Cream Cheesecakes

These Baked Mini Cheesecakes are baked in a cupcake tin then topped with decadent easy toppings with just 5 ingredients!


These can be crustless or you can use a cookie base, any kind of cookies will work.


These little mini cupcake cheesecakes are just perfect for parties, picnics, and even game day and with our assorted toppings, everyone can pick what they like.


The batter is very versatile as you can change the flavor with extracts or zest and it not only has cream cheese in it but this also has the addition ofsour cream that makes this super creamy inside.


My versatile recipe for mini cheesecakes is easy, quick, and makes a lot so half the recipe if you don't need this many or freeze them.


Made with both sour cream and cream cheesecake these are a creamy dreamy delightful mini cheesecake treat.


If you love cheesecake try our favorite summertime cheesecake Margarita Lime Cheesecake, it's so refreshing!


Just scroll down to the recipe card and print off this recipe.

Decadent and Easy Cheesecakes

The first time I made these, I fell in love because not everyone likes the same toppings and I was able to make a variety of toppings for these mini cheesecakes.


Just check out the many suggestions I have below and pick your favorite toppings I listed.


You don't have to be a baker to make this great dessert, they come out perfect every time.


I have been asked so many times to make these, it's a family favorite at every function or get-together.


We love pineapple so I use my Fresh Pineapple Pie filling recipe for my topping as shown in the photo below.

Topping Suggestions

1. any pie fillings for these are baked
2. fresh blueberries, cherries, bananas, peaches, pineapple, berries, mango, mandarin oranges
3. chopped candy bars just use your favorite (we love a toffee crunch or snicker bar)before baking
4.  instead of topping them with fruits after baking, use a food processor make a puree of any of the fruits mentioned and swirl using a teaspoon full into each cupcake
5. sprinkle with mini chocolate chips on top of raw batter
6. use ice cream fruit topping after they are baked
7. use colorful sprinkles in the batter for a funfetti look
8. change the batter flavor to any extract you like vanilla, lemon, orange, almond are all favorite
9. use melted caramel, crushed toffee bars, and macadamia nuts for turtle cheesecakes
10. chocolate fudge sauce with chopped pistachio nuts
11. a mixture of nuts, raisins, chopped dates, figs, and a little cinnamon sugar

Ingredients You Will Need to Make Baked Mini Cheesecake(Scroll down to the recipe card for the exact ingredients)

• cream cheese
• sour cream
• sugar
• cream cheese
• sugar
• eggs
• grated lemon zest and orange zest together
• vanilla, lemon, orange, or almond extracts can be used to change the flavor of the batter
• Optional; for a crust use vanilla wafers, the cookie sides only of vanilla filled or Oreos, shortbread cookies, chocolate chips, or any other cookie that's round you prefer

Tips

1. Cut the recipe in half for those who don't want this many, it makes around 36 cheesecakes
2. these can be frozen for another time just place them on a cookie sheet cooled, freeze, and place in an airtight container they will last up to 3 months
3. keep any leftovers in the refrigerator for safety concerns
4.  keep these colds when transporting on ice bags or a cooler
5. this can be made in a springform pan with your favorite crust instead of making the cupcake cheesecakes

Tools You Will Need

• electric mixer
• measuring cups
• measuring spoons
• ladle or ice cream scoop
• paper liners
• cupcake tins
• storage container

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Amaretto Cheesecake


Strawberry New York Cheesecake


Cake Mix Lemon Cheesecake Bars


Holiday Cannoli Mousse

Mini Cheesecakes Just the Right Size

I think what I love so much about these cheesecake cupcakes, not only they're packed with decadent flavor in every bite but they're portable and they are self-serve!


These certainly free up my time when I am entertaining, but believe me they are always a hit and the talk of every party for the recipe, so print the recipe off several times!


Hope your family and friends enjoy this recipe as much as we do, get creative, mix and match, and don't forget these can be crustless or crusted!

Oh and one more thing,  just in case you would like to make a large cheesecake with crust on the bottom, just use 1 and 1/2 cups graham cracker, cookies, or vanilla wafer crumbs (pulse in a food processor until finely ground) add 2 tablespoons granulated sugar 4 and 1/2 tablespoons unsalted butter, melted, put that on the bottom of your springform pan and pour the batter on top, of course, it will take around 45 minutes to an hour to bake it at least!

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American, Italian, French

Yield: 36

Author: Claudia Lamascolo

Baked Mini Cheesecakes

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

If you are looking for the perfect dessert that will please everyone, this is it! Mini cheesecake in a variety of toppings and super easy with just 5 ingredients plus any of the toppings you choose!

Ingredients

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 4 eggs
• 1 cup sour cream
• 1 teaspoon vanilla, lemon, orange, almond, or any other extract you prefer
• Toppings Before or After Baking:
• any pie fillings after cooled and baked
• fresh blueberries, cherries, bananas, peaches, pineapple, berries, mango, mandarin oranges after baked and cooled
• chopped candy bars just use your favorite (we love a toffee crunch or snicker bar) after baking and cooling
• instead of topping them with fruits after baking, use a food processor make a puree of any of the fruits mentioned and swirl using a teaspoon full into each cupcake before baking
• sprinkle with mini chocolate chips on top of raw batter
• use ice cream fruit jarred toppings after they are cooled and baked
• use colorful sprinkles in the batter for a funfetti look
• change the batter flavor to any extract you like vanilla, lemon, orange, almond are all favorite
• use melted caramel, crushed toffee bars, and macadamia nuts for turtle cheesecakes after baked and cooled
• chocolate fudge sauce with chopped pistachio nuts after baked and cooled
• a mixture of nuts, raisins, chopped dates, figs, and a little cinnamon sugar before or after baking

Instructions

1. Preheat the oven to 350 degrees and line the cupcake tins with paper liners set aside (if using a crust place a cookie inside each paper liner).
2. Note: if using a suggestion above to the batter get that ready also like pureed fruits or chocolate chips.  I use around 1/2 teaspoon mini chips for each cupcake and 1 teaspoon puree swirled for each cupcake. 
3. Place the cream cheese eggs and sugar until light and smooth with an electric mixer.
4. At low speed add the sour cream until evenly blended.
5. I use either an ice cream scoop or gravy ladle to pour my batter into each cupcake tin.
6. Bake in the preheated 350-degree oven for 20 to 25 minutes the middle should be set and not completely browned.
7. Cool completely, add whatever you like to your mini cheesecakes on top.
8. Store any leftovers in an airtight container or freeze on cookie sheets first then store them for up to 3 months.
9. Note: If you prefer to make a large cheesecake with crust on the bottom, just use 1 and 1/2 cups graham cracker, cookies, or vanilla wafer crumbs (pulse in a food processor until finely ground) add  2 tablespoons granulated sugar  4 and 1/2 tablespoons unsalted butter, melted, put that on the bottom of your springform pan and pour the batter on top, of course, it will take around 45 minutes to an hour to bake it at least!

Calories

210.82

Fat (grams)

10.13

Sat. Fat (grams)

4.18

Carbs (grams)

29.45

Fiber (grams)

2.74

Net carbs

26.71

Sugar (grams)

23.43

Protein (grams)

3.53

Sodium (milligrams)

87.59

Cholesterol (grams)

33.92

https://www.whatscookinitalianstylecuisine.com/2011/06/variety-picnic-cheesecake-cupcakes.html

Created using The Recipes Generator

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Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2021.