Recipe by my dear friend Shelli - Top these delicious creamy cheesecakes with your favorite fruit filling. Sized for individual serving, they're perfect for any occasion!
Course: Dessert
Cuisine: American
Servings: 18Mini Cheesecakes
Author: Shelli Burton-Olin
Ingredients
CHEESECAKE:
3(8 oz.) pkg. cream cheeseroom temperature
1c.granulated sugar
5lg.eggs
1 1/2tsp.vanilla extract
TOPPING:
1c.sour cream
1tsp.vanilla extract
3T.granulated sugar
1(21 oz.) cancherry pie fillingor fruit filling of choice
Instructions
CHEESECAKE: In the bowl of a stand mixer, using a whisk attachment, beat together cream cheese and 1 cup sugar. Add eggs one at a time, beating continuously. Add vanilla, beat until smooth.
Line 18 muffin cups with paper liners and fill each one a 1/4-inch from the top. Bake at 325 degrees for 25-30 minutes, until golden brown.
TOPPING: In a small bowl, whisk together sour cream, vanilla and 3 tablespoons sugar until smooth, set aside.
Remove pans from oven, top each cheesecake with sour cream topping, bake for an additional 5 minutes. Set pans on racks to cool completely. Top with a dollop of fruit filling, if desired.
Notes
Cook's Note: For those that prefer a crust on the bottom, try our Graham Cracker Crust or Oreo Cookie Crust recipes. Simple prepare as directed and add a heaping teaspoon full to each cupcake cup before filling with cheesecake batter. Bake as directed above.