Mini Almond Cheesecakes

Bake these delicious mini almond cheesecakes for an anytime dessert.

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Servings 12

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ingredients 6
Prep Time 15 min
Total Time 2 hr 55 min

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

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Directions

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

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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.