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Dreamy Mini Cheesecakes
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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 8 servings.

Prep Time: 10 minutes

Cook Time: 30 minutes

Refrigerate: 4 hours

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
8 vanilla wafers or chocolate wafers
Melted chocolate (optional)
Fresh or frozen raspberries (optional)

DIRECTIONS

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, extracts and food color; mix 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. Cool in pan on wire rack.

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.

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