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