Dreamy Mini Cheesecakes

You won't need a bow and arrow to catch your crush this Valentine's Day. Woo him or her with these mini pink gems that can be made a day ahead for a no-fuss, relaxing end to a romantic dinner at home. Also try the 4th of July version using the tip below!

Makes 12 servings.

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Pure Almond Extract
8 drops McCormick® Red Food Color
12 vanilla wafers or chocolate wafers
Melted chocolate (optional)
Fresh or frozen raspberries (optional)

1. Preheat oven to 350 degrees F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, extracts and food color; beat well.

2. Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Evenly divide cheese mixture among cups.

3. Bake 25 to 30 minutes or until edges are lightly browned. Refrigerate 4 hours to overnight.

4. Drizzle with melted chocolate, if desired. Top with fresh or frozen raspberries, if desired.

For 4th of July Cheesecakes: Omit red food color; top cheesecakes with strawberries and blueberries.

Nutrition Information per 1 serving: Calories: 113 Sodium: 76 mg Fat: 8 g Carbohydrates: 8 g Cholesterol: 38 mg Fiber: 0 g
Protein: 2 g

Recipe and photograph provided courtesy of McCormick - used with permission