Desserts/ Vegetarian

Crustless Mini Bite-Sized Cheesecakes

Crustless Mini Bite-Sized Cheesecakes

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Crustless Mini Bite-Sized Cheesecakes

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Serves: 24
Prep Time: 15 minutes + 3-4 hours to chill Cooking Time: 16-18 minutes

These bite sized cheesecakes are the perfect size for kids, or to pass around at your next gathering. I like to fill these with different flavor jams or fresh fruit. Fresh strawberries are my favorite filling!


  • 16-oz. cream cheese, room temperature
  • ½ c. granulated sugar
  • 2 large eggs, room temperature
  • 1 T. all-purpose flour
  • 1 t. real vanilla extract
  • ¼ c. sour cream
  • Your choice of filling, such as lemon curd, raspberry jam, or fresh strawberries.



Pre-heat oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. Set aside.


Mix the cream cheese with the granulated sugar in a large mixing bowl.


Mix in one egg at a time to the cream cheese mixture until well combined.


Add in the flour, vanilla, and sour cream and mix on low speed until smooth.


Once smooth, divide the filling mixture evenly between the 24 mini muffin cups. Place in the pre-heated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.


Remove from oven and set aside to cool. Once cool to the touch, transfer to the refrigerator to chill for at least 3-4 hours.


To serve, remove from refrigerator and top each mini cheesecake with your choice of filling. Enjoy!

Crustless Mini Bite-Sized Cheesecakes
Crustless Mini Bite-Sized Cheesecakes

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