Mini Almond Cheesecakes
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Updated Aug 10, 2010
Bake these delicious mini almond cheesecakes for an anytime dessert.
Mini Almond Cheesecakes
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- Prep Time 15 min
- Total 2 hr 55 min
- Servings 12
- Ingredients 6
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
Instructions
-
Step1Heat oven to 350°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups. Place 1 wafer, flat side down, in each cup.
-
Step2Beat 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.
-
Step3Bake 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.
Nutrition
160
Calories
12g
Total Fat
4g
Protein
9g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 160
- Calories from Fat
- 110
- Total Fat
- 12g
- Saturated Fat
- 6g
- Cholesterol
- 65mg
- Sodium
- 110mg
- Total Carbohydrate
- 9g
- Dietary Fiber
- 0g
- Protein
- 4g
% Daily Value*:
- Iron
- 4%
- 4%
Exchanges:
Tips from the Betty Crocker Kitchens
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