Easy Mini Cheesecakes

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

Ingredients
Serves: Makes 12 servings.
Directions
15 mins Prep time 24 mins Cook time
15 mins Prep time
24 mins Cook time
  • 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.

Cooking tip

Topping Suggestions: lemon curd, canned fruit such as cherry pie filling or mandarin orange segments, or melted chocolate

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Nutrition information

(Amount per serving)

  • Calories: 210Cholesterol: 79mg
  • Sodium: 166mgProtein: 4g
  • Total Fat: 14gFiber: 0g
  • Carbohydrate: 17g

Ratings & Reviews: 14

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Comments

  • Amy on 04/08/2013

    Very good! I will make again!

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  • Unique on 05/09/2014

    Delicious!

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  • Unique on 05/09/2014

    Delicious.

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  • Katy on 03/18/2014

    These were so easy and delicious. Even my granddaughter who claims not to like cheesecake loved them. The almond flavor is jut wonderful.

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  • Catherine on 09/06/2013

    Made this for Easter. So very easy. The size is just right. Not too much not too little. Very satisfying.

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  • Stacy M. on 06/18/2015

    I remember my mom making these when I was a kid, and always loved them. I'm so happy to have this recipe again!

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  • Maria%20Jorrin on 07/08/2014

    Delicious and very easy, or very easy and delicious. Just the kind of thing I like. If you're cooking with kids, the hardest part is to get them to wait till the cheesecakes are cold!

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  • Mara B. on 04/21/2014

    Made this for Easter brunch yesterday with a mini cupcake baking sheet. Halfed the ingredients and used sliced strawberries for decoration. Attached the strawberries with leftover icing. Was an absolute hit. All gone within 15 minutes.

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  • Joan on 04/18/2014

    Haven't made these yet but I am wondering since the recipe states "Mini" if you use regular size muffin cups and pan, or do you use the mini muffin cups and pan? Please respond to noah11@verizon.net. Thanks.

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  • JEAN on 04/08/2014

    love them !!! so does everyone else....

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  • moriko on 04/20/2013

    To Stephen, i checked the foodtv web for the lemon curd recepi, there are a quite handful of choice you can find there. Try one of the easiest one if it works for your taste liking.

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  • Megan :. on 03/21/2013

    Not sure why Stephen couldn't find the topping of lemon curd, its in the tips! These were delicious and great for 'finger foods'. Served them for a birthday party I hosted this weekend and they were a huge hit! I highly recommend them!

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  • Angie on 03/07/2013

    These are great for something quick!

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  • Stephen on 03/09/2013

    What is on top of the mini cakes holding the fruit pieces in place? It looks like maybe vanilla pudding or something, but the recipe doesn't mention this at all? Thanks

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