Mini Almond Cheesecakes

Mini Almond Cheesecakes

Bake these delicious mini almond cheesecakes for an anytime dessert.

Prep Time

15

Minutes

Total Time

2:55

Hrs:Mins

Makes

12

servings

12
vanilla wafers
1
package (8 ounces) plus 1 package (3 ounces) cream cheese, softened
1/4
cup sugar
2
tablespoons amaretto or 1/2 teaspoon almond extract
2
eggs
1/4
cup chopped almonds, toasted
  1. Heat oven to 350ยบ. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Place 1 wafer, flat side down, in each cup.
  2. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until fluffy. Beat in amaretto. Beat in eggs, one at a time. Fill cups 3/4 full with cream cheese mixture. Sprinkle with almonds.
  3. Bake 20 to 25 minutes or until centers are firm. Immediately remove from pan to wire rack. Cool 15 minutes. Cover and refrigerate at least 2 hours but no longer than 48 hours.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Two tablespoons rum or 1/2 teaspoon rum extract can be substituted for the amaretto.
Do-Ahead
These wonderful make-ahead cheesecakes can be refrigerated up to 48 hours or tucked away in the freezer. To freeze, refrigerate cheesecakes 1 hour or until completely cooled, then place in a labeled airtight freezer container and freeze up to 2 months. About 2 hours before serving, remove container lid and place frozen cheesecakes in refrigerator to thaw.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 6g,),
  • Cholesterol 65mg;
  • Sodium 110mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 0g,
  • Protein 4g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.