Servings: 12 cheesecakes.

Mix until combined. Prep Time: 15 minutes. These Mini Cheesecakes are everything a good cheesecake should be: smooth, creamy, and just sweet enough with that classic hint of tartness. For easy and seamless removal from the pan, using liners is preferable. They are easy to make and great to take to parties and gatherings. Inspired by Cheesecake Factory, these mini cheesecakes have super creamy texture and taste. Sugar & Vanilla: There’s 1/2 cup of sugar to sweeten the mini cheesecake bites and some vanilla for flavor. Yum! Make the crust and cheesecake batter as directed. Super Mini Cheesecakes: Line a 24-count mini muffin pan with mini muffin liners or grease with nonstick spray or butter. Add in sour cream, sugar, eggs and vanilla.

Beat cream cheese in a stand mixer with the paddle attachment. 4.94 from 43 votes.

Easy Mini Cheesecakes. Cheesecake filling: Meanwhile assemble the cheesecake filling. Pour cheesecake mixture into cooled muffin tin (about 2 tablespoons of filling each.) Eggs: These help add structure to the mini cheesecakes. Press 2 teaspoons of crust into each mini muffin liner. It helps to stop and scrape down the sides of the bowl after each step. Enjoy them as they are or with your favourite marmalade and berries. Print Pin Rate. Make sure to scrap the sides of the bowl.

A perfect cheesecake requires a crust that doesn’t overpower the cheesecake and adds just the right texture and flavor. To make the filling, you’ll mix the cream cheese and sour cream together until they’re well combined, then mix in the sugar and vanilla extract.

Pre-bake at 350°F (177°C) for 4 minutes. Cook Time: 15 minutes.