If you love cheesecake, are pressed for time or feel like you are a baking-dummy, this recipe is for you. It requires so few ingredients and bakes up in just 20 minutes.
2 8-ounce packs of cream cheese, softened
2 large eggs
1 cup of sugar
1 tsp pure vanilla or almond extract
12 vanilla wafers
Fresh fruit or topping of your choice
Heat oven to 350 degrees. Line muffin tins with 12 paper cups and place one vanilla wafer in the bottom of each cup. Blend cream cheese with a hand mixer until fluffy. Add sugar and beat until mixed. Add eggs, one at a time until well incorporated and then vanilla extract. Fill each cup with cheesecake mixture. Bake for 20 minutes and let sit out on a cooling rack in the muffin pan for about 20-30 minutes. Transfer pans in to refrigerator and chill for a minimum of 2 hours. Overnight is best.
These mini cheesecakes are delicious with fresh berries and are great for portion control. You can double the recipe for parties. It's so easy and absolutely delicious. I have been making them for 20 years now! It's a family favorite. Let me know if you try this recipe. Enjoy :)