Easy Mini Cakes


2 packages – 8 oz – Cream Cheese
2/3 c sugar
2 eggs
2 tsp Vanilla Extract
1/2 tsp Almond Extract
12 Vanilla Wafers


Beat cream cheese and sugar in large bowl with electric mixeer on medium speed until light and fluffy. Add eggs and extracts; beat well. Place a wafer in bottom of 12 paper-lined muffin cups. Spoon batter into each cup, filling about 2/3 full.

Bake in preheated 325 degree oven 22 to 24 minutes or until edges are lightly brown. Cool in pan on wire rack. (Mini Cheesecakes will deflate in center upon cooling)

Refrigerate 4 hours or overnight. Top with desired toppings such as fresh fruit, lemon curd, melted chocolate and confectioner’s sugar.

Makes 12 servings.

Note: I truly hope that you all enjoy these recipes. These are some of the best recipes that I have been given over the years. I would love to hear your thoughts when you make them! If you love them, let me know!


  1. Aimee Trader says:

    Anything with cream cheese I am always willing to try! 🙂

  2. Aimee Trader says:

    I faintly remember having something like these at a bridal shower!

  3. Sandy Cain says:

    Just perfect! All my favs here – cream cheese, eggs, vanilla, almond – plus, you had me at “easy”. Planned!

Speak Your Mind