Mini Almond Cheesecakes

Bake these delicious mini almond cheesecakes for an anytime dessert.

  • Prep Time 15 min
  • Total Time 2 hr 55 min
  • Servings 12

Ingredients

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 350º. 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.

Expert Tips

Two tablespoons rum or 1/2 teaspoon rum extract can be substituted for the amaretto.

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

NUTRITION INFORMATION PER SERVING

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