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These elegant mini cheesecakes are perfect for parties as your guests can serve themselves. Garnish with lemon zest or miniature edible flowers for an artsy touch. Prep Time: 25 minutes plus baking and chilling time
Preheat To: 300ºF (150ºC)
Serving: 24 individual cheesecakes
Ingredients: 1 cup (250 mL) graham wafer crumbs
1/2 cup (125 mL) ground almonds
1/4 cup (50 mL) sugar
1/3 cup (75 mL) butter, melted
2 pkgs (250 g each) regular or light cream cheese, softened
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
8 oz (227 g) white chocolate, melted Preparation: 1. Combine crumbs, ground almonds, sugar and butter; press equal portions firmly onto bottoms of 24 paper-lined muffin cups.
2. Beat cream cheese until fluffy. Gradually add Eagle Brand, eggs and white chocolate.
3. Spoon equal amounts of mixture into prepared cups.
4. Bake in preheated 300ºF (150ºC) oven 16-18 minutes. Cool thoroughly and chill 4 hours or overnight. Serve the mini cheesecakes in paper liners or peel off paper liners and garnish as desired.