VANILLA WAFER MINI CHEESECAKES RECIPES

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MINI CHERRY CHEESECAKES WITH VANILLA WAFER CRUSTS - FOOD.CO…



Mini Cherry Cheesecakes with Vanilla Wafer Crusts - Food.co… image

These are delicious little cheesecakes, perfect for any occasion. Experiment with different toppings instead of cherry if you like.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 24 cheesecakes

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1/4 cup sugar
2 large eggs
1 tablespoon lemon juice
2 teaspoons vanilla
24 vanilla wafers
1 (21 ounce) can cherry pie filling (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.
  • Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup.
  • Fill the cups 2/3 full of cream cheese mixture.
  • Bake for 15 to 20 minutes or until set.
  • When warm, top each with a tablespoon of cherry filling.
  • Chill in refrigerator.

Nutrition Facts : Calories 108.3, FatContent 8, SaturatedFatContent 4.1, CholesterolContent 36.3, SodiumContent 85.1, CarbohydrateContent 7.2, FiberContent 0.1, SugarContent 2.8, ProteinContent 1.9

EASY MINI CHEESECAKES RECIPE - MCCORMICK



Easy Mini Cheesecakes Recipe - McCormick image

Learn how to make mini cheesecakes with this simple recipe. These luscious cheesecakes are infused with vanilla and almond flavors, served in cupcake form, and perfect for any occasion.

Provided by McCormick

Prep Time 15 minutes

Cook Time 24 minutes

Yield 12

Number Of Ingredients 7

2 packages (8 ounces each) cream cheese softened
2/3 cup sugar
2 eggs
2 tsps McCormick® Pure Vanilla Extract
1/2 tsp McCormick® Pure Almond Extract
12 vanilla wafers
1 cup fresh berries

Steps:

  • 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.

Nutrition Facts : Calories 210 Calories

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