After my Mini Cheesecake Recipe was posted, I was asked if the recipe could be done without the crust. I ventured out to see if a crustless mini cheesecake was possible. Guess what, it was! I used the same recipe as before, only this time I left out the vanilla wafers and just poured the cheesecake mixture right into the cupcake liners. I present to you, CRUSTLESS MINI CHEESECAKES!
It baked basically the same as my recipe with a crust, except that it didn’t exactly peel off the paper perfectly- as you can see from the picture. It was still delicious, and still incredibly scrumptious… nay, divine! These cheesecakes are DIVINE!
- 16 oz Cream Cheese
- 1/2 cup Sugar
- 1 tsp Lemon Juice
- 1 tsp Vanilla Extract
- 2 Eggs
- Line your muffin tin.
- Mix cream cheese, sugar, lemon juice, and vanilla extract.
- Add eggs and blend well.
- Pour over wafer in each liner.
- Bake at 325 for 25 minutes.
- Chill before serving.
- Serve as is (plain) or top with chocolate, Nutella, or mashed fruit!