Eagle Brand® Mini Cheesecakes
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Crisco® Original No-Stick Cooking Spray
1 1/2 cups graham cracker or chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, softened
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
Fresh fruits, candies, whipped toppings, chocolate curls
HEAT oven to 300°F. Spray 24 muffin cups with no-stick cooking spray or line with paper liners.
COMBINE graham cracker crumbs, sugar and butter; press equal portions into bottoms prepared muffin cups.
BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups.
BAKE 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired.
*If using sprayed muffin cups, cool baked cheesecakes. Freeze 15 minutes; remove from pans. Garnish as desired.
CHOCOLATE MINI CHEESECAKES: FOLLOW recipe above, except melt 1 cup semi-sweet chocolate chips; add to cream cheese mixture, mixing well. Spoon into prepared muffin cups. Bake 20 to 25 minutes.