Dreamy Mini Cheesecakes Recipe
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Woo your Valentine with these mini pink gems. They can be made a day ahead for a no-fuss, relaxing end to a romantic dinner at home. Also try the Fourth of July variation using the tip below!
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1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Pure Almond Extract
8 drops McCormick® Red Food Color
8 vanilla wafers or chocolate wafers
Melted chocolate (optional)
Fresh or frozen raspberries (optional)
1. Preheat oven to 325° F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, extracts and food color; mix well.
2. Line 8 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 1/2 full.
3. Bake 20 minutes or until edges are lightly browned. Cool in pan on wire rack.
4. Refrigerate 4 hours to overnight. Drizzle with melted chocolate and top with raspberries, if desired.
Fourth of July Cheesecakes:
Omit red food color. Top cheesecakes with strawberries and blueberries.
Mini Fruit Cheesecakes
Easy Mini Cheesecakes
McCormick® Pure Almond Extract
McCormick® Pure Vanilla Extract
(8 ounces) cream cheese
Fresh %3cu%3eor%3c/u%3e canned fruit
No-Bake Cheesecake Mini-Desserts
package of cream cheese
small baked shells
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Calories: 113 Calories
Fat: 8 Grams
Protein: 2 Grams
Cholesterol: 38 Milligrams
Carbohydrates: 8 Grams
Sodium: 76 Milligrams
Fiber: 0 Grams
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