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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.
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!
Megan :D | March 21, 2013
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!
Maria%20Jorrin | July 08, 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 firstname.lastname@example.org. Thanks.
Joan | April 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.
Katy | March 18, 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.
Mara Bruder | April 21, 2014
love them !!! so does everyone else....
JEAN | April 08, 2014
I remember my mom making these when I was a kid, and always loved them. I'm so happy to have this recipe again!
Stacy Meyer | June 18, 2015
I needed to make a dessert for a Christmas party. These where so simple to make and they where so cute. Everyone enjoyed these. Thank you McCormick for all your wonderful recipes
Shannon | December 19, 2016
Made this for Easter. So very easy. The size is just right. Not too much not too little. Very satisfying.
Catherine | September 06, 2013
Unique | May 09, 2014
These are great for something quick!
Angie | March 07, 2013
Very good! I will make again!
Amy | April 08, 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.
moriko | April 20, 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
Stephen | March 09, 2013