Mini Cheesecakes with vanilla wafer crust – creamy cheesecake topped with fresh fruit or your favorite topping. Easy, 2-bite dessert for cheesecake lovers!
The easiest cheesecake recipe starts with a vanilla wafer crust topped with creamy cheesecake and any of your favorite topping.
They’re perfect for entertaining, whip up in minutes and can be made ahead of time.
Why this easy mini cheesecakes recipe works:
Vanilla wafer cookies: no heavy lifting with this crust. Just pop Vanilla Wafers into the muffin tin.
Cheesecake filling: classic cheesecake filling starting with cream cheese.
Simple ingredients: everyday grocery store ingredients.
Versatile easy recipe: customize the toppings with your favorites – even add some toasted coconut and mini jelly beans for Easter. Perfect dessert for entertaining.
No water bath needed or graham cracker crumbs needed for these bite-sized treats like classic cheesecake.
Ingredients in Mini Cheesecakes:
- Vanilla Wafers easiest, delicious crust
- full room temperature fat cream cheese – make sure it’s softened before using. Cold cream cheese = lumps.
- granulated sugar – balances tangy cream cheese
- eggs – use large eggs
- vanilla extract – adds a boost of homemade flavor
- lemon zest – light citrusy flavor
vanilla extract
vanilla extractTips for the best cheesecake bites::
- Bring cream cheese to room temp so it whips up smoothly without lumps..
- Remove from the oven before the cheesecakes crack.
- They’re finished baking when the very center is still slightly soft/jiggly.
How to make Mini Cheesecakes with Vanilla Wafers:
Preheat the oven to 350° then line 24 regular size muffin tin with a cupcake liner. Place a single Vanilla Wafer into the bottom of each cup (flat side down) then set aside.
In a medium size mixing bowl, beat the room temperature cream cheese, sugar, eggs, lemon zest and vanilla extract with an electric mixer on medium speed until smooth and creamy.
Divide the cheesecake batter evenly among the muffin cups using a spoon or small ice cream scoop then bake cheesecake 18-20 minutes. Remove from the oven then cool completely.
How to tell when the mini cheesecakes are done:
To know when the cheesecakes are done, gently shake the muffin tin. They should look like they’re almost set with only a small area in the middle of each that jiggles slightly. This area will firm up during carry-over cooking while they’re cooling.
Topping Suggestions:
- Toasted coconut and jelly beans for Easter
- Fresh seasonal fruit or any fresh berries
- Canned cherry pie filling
- Lemon curd
- Crushed candy bars
- Crushed Oreo cookie cookie crumbs
- Whipped Cream
More mini dessert recipes:
Here are a few mini versions of favorite desserts:
What to do with leftovers:
Store leftover cheesecake in an airtight container in the fridge up to 3 days.
Enjoy this Mini Cheesecake recipe!
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Mini Cheesecakes
Equipment
- full size muffin tin
Ingredients
- 24 Nilla Wafer cookies
- 2 packages full fat cream cheese 8 ounces EACH
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Bring cream to room temperature then preheat the oven to 350°. Line 24 regular size muffin cups with paper liners then place one Nilla Wafer cookie into the bottom of each cup and set aside.
- In a medium size bowl, beat the room temperature cream cheese, sugar, eggs, lemon zest and vanilla extract with an electric mixer until the mixture is smooth and creamy.
- Divide the mixture evenly among the muffin cups and bake 18-20 minutes then remove from the oven and cool completely. Top with your favorites such as fresh or canned fruit - or see other suggestions in the body of this post.
How to tell when the cheesecakes are done:
- Gently shake the muffin tin. They should look like they’re almost set with only a small area in the middle of each that jiggles slightly. The center area will firm up during carry-over cooking while they’re cooling.