Kay's Mini Cheesecakes


  • 1serving cooking spray
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 cup white sugar
  • 5eggs
  • 1 ½ teaspoons vanilla extract
  • 1 (8 ounce) container sour cream
  • ½ teaspoon vanilla extract
  • 1 (12 ounce) jar strawberry jam, or to taste
  • Directions

  • Step 1

    Preheat the oven to 300 degrees F (150 degrees C). Line 36 mini muffin cups with paper liners. Coat lightly with cooking spray.


  • Step 2

    Beat cream cheese using an electric mixer in a mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time. Mix in 1 1/2 teaspoons vanilla extract. Spoon batter into tins, filling each cup 2/3 full.

  • Step 3

    Bake in the preheated oven until set, about 30 minutes.

  • Step 4

    Combine sour cream and 1/2 teaspoon vanilla extract in a bowl; stir well. Spoon 1/4 teaspoon of mixture onto each cupcake. Top each with a small dollop of jam. Refrigerate until ready to serve.

  • Cook's Note:

    Use any flavor of preserves you prefer.

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