24 miniature cheesecakes topped with sour cream and cherry jam or drained crushed pineapple. There is not a lot of sugar in this recipe. I like all the ingredients and that they are small.
Have all ingredients at room temperature. Cream the cheese and butter together until smooth. Blend in flour. Divide into 24 small balls and put in 24 small muffin cups. Press pastry on base and side with the fingers to line each cup evenly.
Blend the 12 oz cream cheese, eggs and vanilla until smooth. Spoon into pastry lined muffin cups. Bake in preheated 350 degree F oven for 20 minutes. Cool.
Spread the cheesecakes with sour cream and top with jam or with drained crushed pineapple.
Source: A Texas Cookbook from a long time ago!
By Robyn Fed from Tri-Cities, TN
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I had extra cheesecake batter so I decided to make these mini cheesecakes. They turned out better than the regular cheesecake!
These are absolutely wonderful! I first had them at a baby shower at church and have had them many times since. They are not only good for showers and get-togethers, but I think they are a great snack for the kids after school.
These delicious, single serving cheesecakes are sure to be a hit with your family or guests. This is a page about mini raspberry cheesecakes.
