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These luscious cheesecakes are gently flavored with Vanilla and Almond Flavor. Sized just right, they can be garnished with fresh or canned fruit topping.
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Pure Almond Extract
12 vanilla wafers
1 cup fresh berries
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.
Topping Suggestions: lemon curd, canned fruit such as cherry pie filling or mandarin orange segments, or melted chocolate
(Amount per serving)
Very good! I will make again!
Was this helpful?
These were so easy and delicious. Even my granddaughter who claims not to like cheesecake loved them. The almond flavor is jut wonderful.
Made this for Easter. So very easy. The size is just right. Not too much not too little. Very satisfying.
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!