2/3 cup sugar
2 eggs
2 teaspoon vanilla extract
2 teaspoon almond extract
12 vanilla wafers
12 paper muffin liners
Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until fluffy. Add eggs and extracts. Beat well. Place a wafer in bottom of 12 paper lined muffin cups. Spoon batter into each cup, filling each 2/3 full.
Bake at 325 for 22-24 minutes. DO NOT OVER BAKE. Cool in pan. ( the center will deflate) Refrigerate 4 hours or over night. Top with anything you want. I did strawberries, blackberries, kiwi, and blueberries. With chocolate or carmel on top.
Perfect for summer cookouts!
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