Easy Mini Cheesecakes

By courtneyepowell

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1/2 teaspoon McCormick® Pure Almond Extract
• 12 vanilla wafers
• 1 cup fresh berries

Details

Servings 12
Adapted from mccormick.com

Preparation

Step 1

Preheat oven to 325°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well.

Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.

Bake 22 to 24 minutes or until centers are almost set. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.).

Refrigerate 4 hours or overnight. Garnish with berries.