Mini Cheesecakes

By kjs1010

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.