Easy Mini Cheesecakes Recipe
These luscious cheesecakes are gently flavored with Vanilla and Almond Extract. Sized just right, they can be garnished with fresh or canned fruit topping.
- Serves: 12
- 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
Preparation time 15mins
Cooking time 39mins
Adapted from BHG.com
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.