Easy Mini Cheesecakes

By sugarbear

Overview

These luscious cheesecakes are gently flavored with Vanilla and Almond Extract. Sized just right, they can be garnished with fresh or canned fruit topping.

Ingredients

• 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

Step 1

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.

2. 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.

3. 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.)

4. Refrigerate 4 hours or overnight. Garnish with berries.