Bringing over these mini cheesecake cupcakes to a pool party/bbq later today! I first made them a few weeks ago at work for a birthday party and they were a hit. This is a super simple recipe with minimal ingredients but tastes really good; I’ve had a couple ;) Since these are the mini version, I baked them for 10 minutes instead of 20 and added fresh whipped cream plus strawberries as decorations.
makes 12 regular sized cheesecake cupcakes
2 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
1 tsp butter extract
12 vanilla wafers
1. Preheat oven to 350°F and place paper cupcake liners in each of 12 muffin cups.
2. Beat cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
3. Place a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
4. Allow tarts to cool completely. When cool, add your choice of decorations.
:: recipe from here