Kay’s Mini Cheesecakes

Kay's Mini Cheesecakes

Kay’s Mini Cheesecakes
These delightfully quick mini cheesecakes are made without a crust and are glazed with a sweet sour cream layer and a dollop of fruit preserves.

Preheat the oven to 300 degrees F (150 degrees C).

Line 36 mini muffin cups with paper liners.

Coat lightly with cooking spray.

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.

Bake in the preheated oven until set about 30 minutes.

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.