Go Back
+ servings
overhead view of mini cheesecakes topped with fresh fruit
Print Recipe
0 from 0 votes

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


  • full size muffin tin


  • 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


  • 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.