4/5
(1 Votes)
Ingredients
- 2 (8 oz.) packages cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 12 vanilla wafers
- 1 cup fresh berries
Preparation
Step 1
Preheat oven to 325. 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.