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Easy Mini CheesecakesEasy Mini Cheesecakes

Easy Mini Cheesecakes

Learn how to make mini cheesecakes with this simple recipe. These luscious cheesecakes are infused with vanilla and almond flavours, served in cupcake form, and perfect for any occasion.
Club House
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Recipe - Save-on-Foods
Easy Mini Cheesecakes With Club House
Easy Mini Cheesecakes
Prep Time15 Minutes
Servings12
Cook Time24 Minutes
0
Ingredients
2 package (250 grams each) cream cheese
2/3 cup (150 milliliters) granulated sugar
2 eggs
2 teaspoon (10 milliliters) Club House Pure Vanilla Extract
1/2 teaspoon (2 milliliters) Club House Pure Almond Extract
12 vanilla wafers
1 cup (250 milliliters) fresh berries
Directions

INGREDIENTS

  • 2 package (250 grams each) cream cheese

  • 2/3 cup (150 milliliters) granulated sugar

  • 2 eggs

  • 2 teaspoon (10 milliliters) Club House Pure Vanilla Extract

  • 1/2 teaspoon (2 milliliters) Club House Pure Almond Extract

  • 12 vanilla wafers

  • 1 cup (250 milliliters) fresh berries

 

PREPARATION

  1. Preheat oven to 325°F (160°C). Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well.

  2. 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.

  3. 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.)

  4. Refrigerate 4 hours or overnight. Garnish with berries.

  5. Serving Suggestions: Top individual cheesecakes with lemon curd, canned fruit such as cherry pie filling or mandarin orange segments, or drizzle with melted chocolate.

 

 

15 minutes
Prep Time
24 minutes
Cook Time
12
Servings

Directions

INGREDIENTS

  • 2 package (250 grams each) cream cheese

  • 2/3 cup (150 milliliters) granulated sugar

  • 2 eggs

  • 2 teaspoon (10 milliliters) Club House Pure Vanilla Extract

  • 1/2 teaspoon (2 milliliters) Club House Pure Almond Extract

  • 12 vanilla wafers

  • 1 cup (250 milliliters) fresh berries

 

PREPARATION

  1. Preheat oven to 325°F (160°C). Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well.

  2. 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.

  3. 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.)

  4. Refrigerate 4 hours or overnight. Garnish with berries.

  5. Serving Suggestions: Top individual cheesecakes with lemon curd, canned fruit such as cherry pie filling or mandarin orange segments, or drizzle with melted chocolate.