Mini Cheesecakes

1. 1

   Preheat oven to 300 F.

2. 2

   Combine crumbs, sugar, and butter. Press equal portions onto bottoms of 24 lightly greased or paper-lined muffin cups.

3. 3

   In a large mixing bowl, beat cream cheese and yogurt cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tbsp) into prepared cups.

4. 4

   Bake 20 minutes or until cakes spring back when lightly touched. Cool on wire rack for 15 minutes, then refrigerate. Garnish as desired.

5. 5

   If you used greased muffin cups, put the pans in the freezer for 15 minutes after they've cooled, then remove them from the pans. Works like a charm.

6. 6

   *For a chocolate variation, add 1 cup melted chocolate chips to the batter.

7. 7

   *For the micro mini variation, use 1 tbsp batter in the cups and bake for 10 minutes.

8. 8

   I love these. They can be made ahead and freeze beautifully.

* Per serving · 4 servings · Values may vary.

No additional tips available.