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. Preheat oven to 325Â°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.
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
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
Recipe and photo courtesy of
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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