Preheat oven to 325°F (160°C). Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well.
Learn how to make mini cheesecakes with this simple recipe. These luscious cheesecakes are infused with vanilla and almond flavours, served in cupcake form, and perfect for any occasion.
Prep time
Cook time
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Ingredients
Servings
Ingredients
Preheat oven to 325°F (160°C). 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.
Serving Suggestions: Top individual cheesecakes with lemon curd, canned fruit such as cherry pie filling or mandarin orange segments, or drizzle with melted chocolate.
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