Eagle Brandandreg; Mini Cheesecake

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 24 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


  1. HEAT oven to 300 degrees F. Spray 24 muffin cups with no-stick cooking spray or line with paper liners.
  2. COMBINE graham cracker crumbs, sugar and butter; press equal portions into bottoms prepared muffin cups.
  3. 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.
  4. BAKE 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired.
  5. *If using sprayed muffin cups, cool baked cheesecakes. Freeze 15 minutes; remove from pans. Garnish as desired.
  7. 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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