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Easy Mini Cheesecakes

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    Source: www.backofthebox.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates
    VitaminsB1, B2, B3, B9, B12, H, E, P
    MineralsCopper, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. These luscious cheesecakes are gently flavored with Vanilla and Almond Extract. Sized just right, they can be highlighted with fresh or canned fruit topping.

    2. 10 min - Cook:

    3. 30 min - Chill: overnight

    4. 1 package (8 ounces) cream cheese, softened

    5. 1/3 cup sugar

    6. 1 egg

    7. 1 teaspoon McCormick® Pure Vanilla Extract

    8. 1/4 teaspoon McCormick® Pure Almond Extract

    9. 12 vanilla wafers or chocolate wafers

    10. Fresh or canned fruit

    11. 1. Beat cream cheese until light and fluffy. Gradually beat in sugar, scraping sides of bowl. Add egg and beat well. Mix in extracts.

    12. 2. Arrange paper liners in 12 (2 1/2-inch) muffin cups. Place a wafer in bottom of each muffin cup. Evenly divide cheese mixture among cups.

    13. 3. Bake in preheated 350 F oven 25-30 minutes or until edges are lightly browned. Refrigerate overnight.

    14. 4. Serve topped with fresh or canned fruit.

    15. Makes 12 servings

    16. Nutritional Info Per Serving:

    17. 113, Fat

    18. 8 g, Cholesterol

    19. 38 mg, Sodium

    20. 76 mg, Carbohydrates

    21. 8 g, Fiber

    22. 0 g, Protein

    23. This recipe created by McCormick, Inc.

    Instructions Jump to Ingredients ↑

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