Easy Mini Cheesecakes

This recipe is a family favorite and so easy for the kids to prepare for a party or to take to a pot luck.


In a large bowl mix: 2- 8 oz. packages of cream cheese at room temperature.  (I used 1/3 less fat and got fabulous results), 2/3 C sugar, 3 eggs, 1t almond extract until smooth.

Line muffin pans with cupcake liners and place a VANILLA WAFER in each one.  This will be the crust for the cakes.  Pour the blended ingredients into the cups, filling to the top. (There will be some shrinkage when they are baked and cooled.)

Bake at 350 degrees for 25 minutes.  Serve chilled as is , or top with your favorite fillings such as cherries, strawberries, fudge sauce or caramel.   Variation:  cheesecakesFeel free to add a few tablespoons of pumpkin puree to the batter along with a dash of cinnamon, ginger and cloves for Pumpkin Cheesecakes.



One thought on “Easy Mini Cheesecakes

  1. Our family enjoys a version of these yummy cheesecakes, Darleen. It’s been awhile since I baked some. Thank you for the reminder. The only problem, the mini size is so tempting. I can’t stop at just one. ~Suzy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s