Make these easy mini cheesecakes in muffin tins for delicious cheesecake cupcakes! Use traditional vanilla and almond flavors, or substitute in lemon, chocolate, or berries for a fun twist.
Easy Mini Cheesecakes
These luscious cheesecakes flavored with vanilla and almond extract are sized just right. Garnish with fresh fruit, lemon curd, or melted chocolate swirls.
Prep Time: 15 minutes
Cook Time: 24 minutes
Refrigerate Time: 4 hours
Makes 12 servings
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
12 vanilla wafers
1. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well. Place a wafer in bottom of 12 paper-lined muffin cups. Spoon batter into each cup, filling 2/3 full.
2. Bake in preheated 325°F oven 22 to 24 minutes or until edges are lightly browned. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.)
3. Refrigerate 4 hours or overnight. Garnish with desired toppings.
Nutritional Information (per serving): 210 Calories, Fat 14g, Carbohydrates 17g, Cholesterol 79mg, Sodium 166mg, Fiber 0g, Protein 4g
- Use 1 teaspoon pure lemon extract in place of almond extract.
- Use chocolate sandwich cookies in place of the vanilla wafers for the "crust."
- If you don't have fresh fruit, top cheesecakes with canned fruit such as cherry pie filling or mandarin orange segments.
Preparation and Presentation
Make Ahead and Batch Bake: Double-batch the dessert recipe and vary the extracts to make two unique treats in one effort. Make day-of prep a breeze by preparing the recipe in advance and refrigerating it overnight.
Bright Fruit Topping: Fresh fruits and berries make a simple yet colorful topping for cake, ice cream, and other desserts. Stir in 1 teaspoon pure vanilla extract and 2 tablespoons confectioners' sugar to 2½ cups fruit for a sweet seasonal treat.
Recipe courtesy McCormick.com