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Dreamy Mini Cheesecakes

Dreamy Mini Cheesecake

You won't need a bow and arrow to catch your crush this Valentine's Day. Woo him or her with these mini pink gems that can be made a day ahead for a no-fuss, relaxing end to a romantic dinner at home. Also try the 4th of July version using the tip below!

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 8 drops McCormick® Red Food Color
  • 12 vanilla wafers or chocolate wafers
  • Melted chocolate (optional)
  • Fresh or frozen raspberries (optional)


Instructions

  1. Heat oven to 350 degrees F.
  2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, extracts and food color; beat well.
  3. Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Evenly divide cheese mixture among cups.
  4. Bake for 25 to 30 minutes or until edges are lightly browned.
  5. Refrigerate for 4 hours to overnight.
  6. Drizzle with melted chocolate, if desired. Top with fresh or frozen raspberries, if desired.

Yield: 12 servings

4th of July Cheesecakes: Omit red food color; top cheesecakes with strawberries and blueberries.

Nutrition Information per 1 serving: Calories: 113 Sodium: 76 mg Fat: 8 g Carbohydrates: 8 g Cholesterol: 38 mg Fiber: 0 g Protein: 2 g

Recipe and photo credit: McCormick


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