I’m back! Well kind of. After an exhausting week of helping to run a conference, I decided to treat myself with a little trip back to Milwaukee. While I’m busy getting spoiled with mom-cooked food, I thought I would share this super easy, super quick mini cheesecake recipe. This would be perfect to whip up for a Memorial Day BBQ or really any event you have coming up.
Mini Cheesecake Recipes (Makes 24 mini cheesecakes or 12 cupcake size cheesecakes)
Ingredients:
2 packages (8 oz each) cream cheese, softened
2/3 cup sugar
2 eggs
2 tsp vanilla extract
1/2 tsp almond extract
12 vanilla wafers (or 24 mini wafers if you’re making the tiny ones)
Berries of your choosing
1.Preheat oven to 325°F.
2. Beat cream cheese and sugar in large bowl until light and fluffy. Add eggs and extracts, then beat well.
3. Line 12 muffin cups with baking cups and place a wafer in bottom of each muffin cup. Spoon batter into each cup, until about 2/3 full.
4. Bake 22 to 24 minutes. Let the cheesecakes cool (heads up, the centers of the cheesecakes will deflate!).
5. Refrigerate 4 hours or overnight.
6. Top with berries!
Enjoy!
