Super Easy Mini Cheesecakes with Vanilla Wafer Crust

These Super Easy Mini Cheesecakes are creamy, delicious, and sit on a buttery vanilla wafer crust. Perfect for parties, holidays, or just when you’re craving cheesecake but don’t want to make a full-sized version.

Why You’ll Love This Recipe

  • Simple & quick – Just a few ingredients and minimal prep.
  • Individual portions – Perfect for serving at gatherings.
  • No fancy equipment needed – Just a muffin tin and a hand mixer.
  • Customizable – Top with fruit, caramel, or chocolate.
Super Easy Mini Cheesecakes with Vanilla Wafer Crust 10 These Super Easy Mini Cheesecakes are creamy, delicious, and sit on a buttery vanilla wafer crust. Perfect for parties, holidays, or just when you’re craving cheesecake but don’t want to make a full-sized version.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Vanilla wafer cookies
  • Cream cheese (softened)
  • Sugar
  • Eggs
  • Vanilla extract
  • Sour cream (for extra creaminess, optional)
  • Toppings: Whipped cream, fruit, chocolate drizzle, or caramel

Directions

  1. Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. Make the crust – Place a whole vanilla wafer at the bottom of each liner.
  3. Mix the cheesecake batter – Beat cream cheese, sugar, eggs, and vanilla until smooth.
  4. Fill the cups – Spoon the mixture over each vanilla wafer, filling about ¾ full.
  5. Bake for 15-18 minutes, until set but slightly jiggly in the center.
  6. Cool & chill – Let cool, then refrigerate for at least 2 hours before serving.
  7. Top & enjoy – Add fruit, whipped cream, or any favorite toppings.

Servings and Timing

  • Servings: 12 mini cheesecakes
  • Prep Time: 10 minutes
  • Cook Time: 15-18 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 30 minutes

Variations

  • Berry topping – Add strawberry, raspberry, or blueberry compote.
  • Chocolate swirl – Mix melted chocolate into the batter before baking.
  • Salted caramel – Drizzle caramel and sprinkle sea salt on top.
  • Oreo crust – Use crushed Oreos instead of vanilla wafers.

Storage

  • Refrigeration: Store in an airtight container for up to 5 days.
  • Freezing: Freeze for up to 2 months, then thaw overnight in the fridge.
Super Easy Mini Cheesecakes with Vanilla Wafer Crust
Super Easy Mini Cheesecakes with Vanilla Wafer Crust 11 These Super Easy Mini Cheesecakes are creamy, delicious, and sit on a buttery vanilla wafer crust. Perfect for parties, holidays, or just when you’re craving cheesecake but don’t want to make a full-sized version.

FAQs

Can I make these without a muffin tin?

Yes! Use ramekins or mini tart pans instead.

How do I prevent cracks in the cheesecake?

Don’t overmix the batter, and avoid overbaking.

Can I use Greek yogurt instead of sour cream?

Yes! It works great as a substitute.

Conclusion

These Super Easy Mini Cheesecakes with Vanilla Wafer Crust are the perfect bite-sized desserts for any occasion. With a creamy, rich cheesecake filling and a simple vanilla wafer crust, they’re easy to make and completely irresistible.

Perfect for parties, holidays, or when you just need a little sweet treat, these mini cheesecakes can be customized with your favorite toppings like fruit, chocolate, or caramel. Simple, delicious, and always a crowd-pleaser, this recipe is a must-try!

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Super Easy Mini Cheesecakes with Vanilla Wafer Crust

Super Easy Mini Cheesecakes with Vanilla Wafer Crust

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  • Author: Kim Cooks Easy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking

Description

Super Easy Mini Cheesecakes with Vanilla Wafer Crust Description These mini cheesecakes are creamy, sweet, and incredibly easy to make! With a buttery vanilla wafer crust and a smooth cheesecake filling, they’re the perfect bite-sized dessert for parties, holidays, or anytime you need a quick treat.


Ingredients

Units Scale
  • For the Crust:
  • 12 vanilla wafer cookies (like Nilla Wafers)
  • For the Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon sour cream (optional, for extra creaminess)
  • For Topping (Optional):
  • Fresh fruit (strawberries, raspberries, blueberries)
  • Whipped cream
  • Caramel or chocolate drizzle
  • Crushed vanilla wafers

Instructions

  • Preheat Oven & Prepare Muffin Tin:
  • Preheat oven to 350°F (175°C).
  • Line a 12-cup muffin tin with paper liners.
  • Make the Crust:
  • Place one vanilla wafer (flat side down) into the bottom of each liner.
  • Make the Cheesecake Batter:
  • In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
  • Add egg and mix until just combined. Stir in sour cream if using.
  • Fill & Bake:
  • Spoon about 2 tablespoons of batter over each vanilla wafer.
  • Bake for 15–18 minutes, until the centers are set but slightly jiggly.
  • Cool & Chill:
  • Let the cheesecakes cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.
  • Top & Serve:
  • Add fresh fruit, whipped cream, or a drizzle of caramel or chocolate before serving.

Notes

  • Make-Ahead Friendly: These can be made 1–2 days ahead and stored in the fridge.
  • Freezing: Freeze cheesecakes in an airtight container for up to 2 months. Thaw overnight before serving.
  • Flavor Twist: Add lemon zest or a tablespoon of cocoa powder for a new flavor!

Nutrition

  • Calories: 130
  • Sugar: 9g
  • Sodium: 75mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 12g
  • Protein: 3g
  • Cholesterol: 35mg

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