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a piece of cheesecake on a plate next to a cup of tea

Mom's Petite Cheesecakes

Patricia Schleicher
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Servings 6 dozen

Ingredients
  

  • 24 oz cream cheese (softened and at room temperature)
  • 1 tbsp lemon juice
  • 4 oz sour cream
  • 1 c sugar
  • 5 eggs (at room temperature)
  • 1½ tsp vanilla
  • ¼ c sugar (additonal)
  • cherry and blueberry pie filling

Instructions
 

  1. Cream 24 oz cream cheese until fluffy.
  2. Slowly add 1 c sugar, then 5 eggs one at a time, beating well after each.
  3. Add 1 tbsp lemon juice and 1½ tsp vanilla. Beat until smooth. In all, at medium speed, about 20 minutes.
  4. Fill almost to the top of petite baking cups and bake at 300 °F for 20-35 minutes or until top cracks. Cool, hole will drop in top.
  5. Mix 4 oz sour cream and ¼ c sugar, spoon over top of cheesecakes. Bake 5 minutes more.
  6. Cool and top with cherry and blueberry pie filling.

Notes

Can be frozen.
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