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Dreamy Mini Cheesecakes
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• Low Calorie  • Low Carbohydrate  • Low Sodium

Woo your Valentine with these mini pink gems. They can be made a day ahead for a no-fuss, relaxing end to a romantic dinner at home. Also try the Fourth of July variation using the tip below!

Makes 12 servings.

Prep Time: 10 minutes

Cook Time: 30 minutes

Refrigerate: 4 hours to overnight

INGREDIENTS

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 drops McCormick® Red Food Color

12 vanilla wafers or chocolate wafers

Melted chocolate (optional)

Fresh or frozen raspberries (optional)

DIRECTIONS

1. Preheat oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, extracts and food color; mix well.

 

2. Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Divide batter evenly among cups.

 

3. Bake 25 to 30 minutes or until edges are lightly browned. Cool completely.

 

4. Refrigerate 4 hours to overnight. Drizzle with melted chocolate and top with raspberries, if desired.

Tips

Fourth of July Cheesecakes: Omit red food color. Top cheesecakes with strawberries and blueberries.

NUTRITION INFORMATION

per serving

Calories: 113

Fat: 8 g

Carbohydrates: 8 g

Cholesterol: 38 mg

Sodium: 76 mg

Fiber: 0 g

Protein: 2 g

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