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.
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
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Make the crust – Place a whole vanilla wafer at the bottom of each liner.
- Mix the cheesecake batter – Beat cream cheese, sugar, eggs, and vanilla until smooth.
- Fill the cups – Spoon the mixture over each vanilla wafer, filling about ¾ full.
- Bake for 15-18 minutes, until set but slightly jiggly in the center.
- Cool & chill – Let cool, then refrigerate for at least 2 hours before serving.
- 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.
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!
PrintSuper Easy Mini Cheesecakes with Vanilla Wafer Crust
- 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
- 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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