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.
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  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 8 vanilla wafers %3cu%3eor%3c/u%3e chocolate wafers
  • Fresh %3cu%3eor%3c/u%3e canned fruit
10 mins
30 mins
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 egg and extracts; beat well.

2. Line 8 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 1/2 full.

3. Bake 20 minutes or until edges are lightly browned. Cook in pan on wire rack.

4. Refrigerate 4 hours to overnight. Serve topped with fresh or canned fruit.

4th of July Cheesecakes: Top cheesecakes with strawberries and blueberries.

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Nutrition (per serving)
Calories: 113 Calories
Fat: 8 Grams
Protein: 2 Grams
Cholesterol: 38 Milligrams
Carbohydrates: 8 Grams
Sodium: 76 Milligrams
Fiber: 0 Grams

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