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Almond Roca mini cheesecakes with a bottle of Indian Wells Chardonnay

Almond Roca Mini Cheesecakes

Recipe courtesy of eMeals

Ingredients

  • 1 cup crushed vanilla wafers
  • ½ cup crushed Almond Roca® The Original Buttercrunch Toffee with Almonds  
  • ¼ cup butter, melted 
  • 2 (8-oz) blocks cream cheese, softened  
  • ½ cup granulated sugar 
  • 2 large eggs 
  • ½ tsp vanila extract 
  • ¼ tsp almond extract 
  • ½ (8-oz) container frozen whipped topping, thawed 

Directions

  1. Preheat oven to 350° F. 
  2. Stir together crushed cookies and crushed Almond Roca in a small bowl. Add melted butter, stirring until blended. 
  3. Spray a 12-cup miniature cheesecake pan with baking spray with flour. 
  4. Press mixture firmly into bottom of each well in pan; set aside.
  5. Beat cream cheese and sugar at medium speed with a mixer until blended. Add eggs, beating just until blended. Beat in extracts. 
  6. Spoon batter over crusts in pan. Bake 15 to 18 minutes or until centers are just set. 
  7. Let cheesecakes cool in pan for 30 minutes. Remove from pan, and refrigerate 2 hours or up to 3 days. 
  8. Top each cheesecake with whipped topping, and garnish with additional Almond Roca, if desired. Note: If you don't have a mini cheesecake pan, divide mixture among a 24-cup miniature muffin pan. Bake 10 to 12 minutes or until centers are set.

Recipe Pairings