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Ingredients
- 2 packages (8 oz each) cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 tsp almond extract
- 12 vanilla wafers
Preparation
Step 1
Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well. Place a wafer in bottom of 12 paper-lined muffin cups. Spoon batter into each cup, filling each 2/3 full.
Bake in preheated 325 oven for 22-24 minutes or until edges are lightly browned. Cool in pan on wire rack (Mini cheesecakes will deflate in center upon cooling).
Refrigerate 4 hours or overnight. Top with desired toppings such as fresh fruit, lemon curd, pie filling, melted chocolate and confectioners' sugar.