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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 48 |
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Since there's no crust, these mini cheesecakes are extra easy to fix. Plus, there's no cutting required and they travel well to various gatherings.Jeannette Mack, Rushville, New York Ingredients:
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
5 eggs |
1 cup (8 ounces) sour cream |
1/4 cup confectioners' sugar |
mandarin oranges, pineapple tidbits, halved maraschino cherries and/or chopped nuts |
Directions:
1. In a large bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla and salt and mix well. Add eggs, one at a time, beating well after each addition.
2. Spoon into paper-lined miniature muffin cups, 2 tablespoons in each. Bake at 325° for 20-25 minutes or until set. Cool completely.
3. In a small bowl, combine sour cream and confectioners' sugar until smooth; spread over cheesecakes. Decorate with fruit and/or nuts. Chill for at least 1 hour. Store in the refrigerator. Yield: 4 dozen.
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