Eagle Brand® Mini Cheesecakes

  • Servings: mini cheesecakes
  • Serving Size: 24
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes

Ingredients

  • 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
  • GARNISH SUGGESTIONS
  • Fresh fruits, candies, whipped toppings, chocolate curls

Instructions

  • 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.
  • VARIATION
  • 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.
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