Crustless Mini Bite-Sized Cheesecakes are one of the most convenient options for you when you are in the middle of making desserts for a crowd where no cutting is required since there’s no crust in it these cause less mess. And since they are in their bite-size, you will no longer be needing plates and forks to have a grasp of this dessert.
Aside from that, these fit well on any gathering and celebration since it is an all-year-round dessert that can be served to guests and even your kid’s teachers or playmates.
What do I mainly need to make this recipe?
When making these crustless mini bite-sized cheesecakes, you are going to need a MINI muffin pan. This is used to ensure that portions are uniform. Aside from that, it would allow you to make large batches at a time and helps turn messy dishes into easy-to-eat finger foods.
If you don’t use this mini muffin pan, you won’t achieve the perfect bite size for your mini cheesecakes. Also, you can use this for all the baked goods that you wanted small.
Can I freeze mini cheesecake?
Yes, you can definitely freeze your mini cheesecakes for up to 2-3 months without toppings. When freezing, please keep it in a single row in an airtight container. Condensation may form on the top of each cake.
Place the cheesecakes in an airtight container on a piece of paper towel. Place a paper towel on the underside of your container’s lid as well.
The paper towel will absorb any condensation. Remove the container from the freezer and set it aside for 15 minutes before opening and serving to allow the cheesecakes to thaw. When you want to serve them, take them out of the freezer and place them in the refrigerator to defrost them overnight.
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How long does a mini cheesecake take to defrost?
When defrosting the cheesecake, set it out on the counter for 3 hours before serving. Otherwise, thaw for 4-5 hours on the counter before serving. It truly does take that long. Some fruit items, like strawberry and Lemon Coconut Cheesecakes, should be refrigerated.
What are the Ingredients?
- Cream cheese – We will use cream cheese instead since it is soft and the cheese lends the dessert a creamy texture and rich mouthfeel.
- Sugar – It is recommended to use granulated sugar since this will inflate the cake by cutting into the fat of the cream
- Large Eggs -When making any baked goods, it is best to use large eggs to balance the outcome.
- All-purpose flour – This is the best flour you could ever grab for your goodies since it is rich in nutrients and minerals, unlike the other kinds of flour.
- Real Vanilla Extract – This would help add taste to your baked goods and make sure to use the real one so it would be more subtle and it would be easy to taste.
- Sour Cream – This softens the cheese’s texture and adds moisture to your goody.
What are the steps in making crustless mini bite-size cheesecake?
It will take 15 minutes to prepare the necessary stuff to use and 16-18 minutes for the baking time, which will make 24 servings. Also, you will have to chill the cheesecake for up to 3-4 hours.
You can have Lemon curd, raspberry jam, or fresh strawberries as your fillings. The steps will be as follows:
First, preheat the oven to 350°F and line 24 cup mini muffin tin with small cupcake liners. After that, set aside.
Make sure to mix the cream cheese with the granulated sugar in a large mixing bowl and one egg until it is well combined. Then, mix one egg at a time. Next is you will now be adding the flour, vanilla, and sour cream.
Then mix it at a low speed until it becomes smooth.
Once smooth, you have to divide the filling mixture evenly between the 24 mini muffin cups, then place it in the preheated oven.
Then wait for 16-18 minutes or just until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.
After that, please remove it from the oven and set it aside to cool. Once cool when touched, refrigerate it for up to 3-4 hours.
Then, remove it from the refrigerator once chilled and top each mini cheesecake with the filling you wish to have. You can now serve and enjoy the crustless mini bite-sized cheesecake.
- 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
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 at low speed until smooth.
Once smooth, divide the filling mixture evenly between the 24 mini muffin cups. Place in the preheated 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 the refrigerator and top each mini cheesecake with your choice of filling. Enjoy!
Amount Per Serving: Calories: 94Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 66mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 2g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.