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overhead view of mini cheesecakes topped with fresh fruit
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Mini Cheesecakes

Nilla Wafer crust with rich, creamy cheesecake filling topped with fresh fruit or your whatever you choose. Simple, no fail recipe!
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake recipe, easy cheesecake recipe, mini cheesecake recipe
Servings: 12 24 people

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.