I’ve never met a cheesecake that I didn’t automatically fall in love with and want to eat bite after bite after bite. But we all know that making a whole cheesecake takes time, effort, and a lot of stretchy pants. Never fear though, I’ve got the perfect solution. Mini-cheesecakes are not only totally easy to pull together, but they cook in less than 25 minutes and are the perfect size for a decadent, but not too much so, dessert. You can even make them a day ahead and they’ll still be uber-tasty. Don’t be afraid to mix and match your toppings, cookie crusts, or even the extracts you use for flavoring. Just keep your base recipe the same and you’ll have a dessert sure to please everyone.
Easy Mini Cheesecakes
Prep Time: 15 minutes
Cook Time: 24 minutes
Refrigerate Time: 4 hours
Makes 12 servings
- 2 8-ounce packages cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1/2 teaspoon McCormick® Pure Almond Extract
- 12 vanilla wafers
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well until combined Place a wafer in bottom of 12 paper-lined muffin cups. Spoon batter into each cup, filling 2/3 full.
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.)
Refrigerate 4 hours or overnight. Garnish with desired toppings.
Variations: 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.
Recipe from those nice folks at McCormick