Mini Cheesecakes

Name: Mini Cheesecakes
Ingredients: 48 foil cupcake liners; 2 (8 oz.) pkg. cream cheese; 1 can Eagle Brand milk; 3 eggs, separated; 1/4 c. lemon juice; 1 tsp. vanilla; 1/4 tsp. salt; vanilla wafers; (cherry or strawberry topping - optional)

9 ingredients

9 steps

Ingredients

48 foil cupcake liners
2 (8 oz.) pkg. cream cheese
1 can Eagle Brand milk
3 eggs, separated
1/4 c. lemon juice
1 tsp. vanilla
1/4 tsp. salt
vanilla wafers
(cherry or strawberry topping - optional)

Directions

1

Preheat oven to 275°.
2

In large bowl, beat cream cheese until smooth; add egg yolks and Eagle Brand milk; mix well.
3

Stir in lemon juice and vanilla.
4

Beat egg whites with salt to a soft peak.
5

Fold gently into yolk mixture.
6

Place a whole vanilla wafer in each cupcake liner and add mixture.
7

Bake 30-35 minutes.
8

Cool. Remove foil liners when chilled.
9

Serve plain or top with cherry or strawberry topping.