We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Mini Almond Cheesecakes

Bake these delicious mini almond cheesecakes for an anytime dessert.

(0)
(0)
Save and Share
  • prep time 15 min
  • total time 2 hr 55 min
  • ingredients 6
  • 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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

toggle

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.

Nutritional information

toggle

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.