If you’re searching for a dessert that’s irresistibly creamy, delightfully simple, and always a crowd pleaser, look no further than these Mini Cheesecakes with Vanilla Wafer Crust. Every bite delivers the perfect harmony of smooth, tangy filling and buttery-sweet cookie base. They’re just the right size for parties, family gatherings, or even that mid-afternoon pick-me-up, and you can customize each individual cheesecake with your favorite toppings. Let’s bring the magic of Mini Cheesecakes with Vanilla Wafer Crust to your kitchen, one adorable bite at a time!

Mini Cheesecakes with Vanilla Wafer Crust Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of straightforward, classic ingredients to whip up these luscious mini treats. Each element plays a vital role, from the crisp crust to the ultra-creamy filling and those gorgeous, customizable toppings. Quality ingredients here really do shine through in flavor and texture!

Vanilla wafer cookies (12): These form the perfect ready-made crust—crisp, sweet, and perfectly portioned for every mini cheesecake.
Cream cheese (16 oz, softened): For your cheesecakes to be ultra-smooth and creamy, make sure your cream cheese is at room temperature before mixing.
Granulated sugar (½ cup): Just the right amount to sweeten the filling without overpowering the tang of the cream cheese.
Large eggs (2): Eggs help make the filling rich and give the cheesecakes their classic, slightly dense texture.
Vanilla extract (1 teaspoon): Pure vanilla is essential for that deep, aromatic sweetness in every bite.
Lemon juice (1 tablespoon): Adds a subtle citrus brightness that cuts through the richness for a perfectly balanced flavor.
Sour cream (¼ cup): This secret ingredient gives each mini cheesecake an extra silky, melt-in-your-mouth texture.
Optional toppings: Fruit preserves, whipped cream, and fresh berries all look beautiful and taste even better on top.

How to Make Mini Cheesecakes with Vanilla Wafer Crust

Step 1: Prep Your Muffin Tin

Preheat your oven to 325°F (165°C), then grab a standard muffin tin and line it with paper cupcake liners. This step keeps your cheesecakes from sticking and makes unmolding a breeze. Place one vanilla wafer in the bottom of each liner—no crumbling, pressing, or fuss needed. These cookies will transform into a sweet, slightly crunchy crust as they bake, and you won’t believe how easy it is!

Step 2: Make the Creamy Cheesecake Filling

In a large mixing bowl, beat your softened cream cheese until silky-smooth and lump-free—this is your ticket to dreamy mini cheesecakes with vanilla wafer crust. Gradually mix in the sugar until fully combined, then add the eggs one at a time. After each egg, mix until just incorporated so you don’t overbeat. Stir in the vanilla extract, lemon juice, and sour cream for that signature tang and irresistible creaminess. The batter should look beautifully glossy and thick.

Step 3: Assemble the Cheesecakes

Spoon the cheesecake batter evenly over the vanilla wafers in your lined muffin tin. You want to fill each cup almost to the top so you get the full mini cheesecake effect. The vanilla wafer crust will peek through at the bottom and act as the delicious base for your rich, decadent filling. Gently tap the pan to smooth the tops and release any air bubbles.

Step 4: Bake to Perfection

Bake the cheesecakes for 18 to 22 minutes, just until the centers are barely set and still slightly jiggly when you gently shake the pan. Don’t worry if they look a touch wobbly—they’ll firm up beautifully as they cool! Let the cheesecakes sit in the pan for 10 minutes before transferring them to a wire rack. This gradual cooling helps prevent cracking and ensures the texture stays gorgeously creamy.

Step 5: Chill and Top Your Mini Cheesecakes with Vanilla Wafer Crust

Once the cheesecakes have cooled to room temperature, transfer them to the fridge and chill for at least 2 hours (overnight is even better!). This step is non-negotiable for the best results—the chilling time allows the flavors to meld and the texture to set up perfectly. Right before serving, top each mini cheesecake with fruit preserves, whipped cream, or a scattering of fresh berries, and get ready to wow your taste buds.

How to Serve Mini Cheesecakes with Vanilla Wafer Crust

Garnishes

Your options for toppings are practically endless! Spoon a glossy dollop of fruit preserves (like raspberry, strawberry, or apricot) over each cheesecake for a jewel-toned finish. A swirl of whipped cream and a few juicy fresh berries make for a classic, elegant look. You can also sprinkle on a dusting of powdered sugar, curls of chocolate, or even some zesty lemon peel for a little extra flair.

Side Dishes

While these mini treats are stars on their own, serving them alongside a fresh fruit salad or a tangy lemon sorbet makes for a refreshing, well-rounded dessert course. Coffee, tea, or a flute of sparkling wine are all wonderful pairings that highlight the creamy richness of Mini Cheesecakes with Vanilla Wafer Crust.

Creative Ways to Present

Presentation can be just as fun as baking! Arrange your mini cheesecakes on a pretty tiered stand, dress them up with personalized cupcake toppers, or set up a “build-your-own” topping bar so guests can create their dream dessert. They look adorable nestled in colorful cupcake liners, and their petite size means you can mix and match an array of toppings for a vibrant spread.

Make Ahead and Storage

Storing Leftovers

Leftover Mini Cheesecakes with Vanilla Wafer Crust store beautifully in the fridge. Place them in an airtight container, keeping any toppings separate if possible. They’ll stay fresh and luscious for up to 4 days, making them a great plan-ahead treat for busy weeks or surprise guests.

Freezing

If you’d like to make a batch ahead of time, these cheesecakes freeze like a dream! Once completely cooled and un-topped, wrap each cheesecake individually in plastic wrap and then place them in a zip-top freezer bag or airtight container. They’ll keep for up to 2 months. Thaw in the fridge overnight before serving and garnish just before enjoying.

Reheating

These are best enjoyed chilled or at room temperature, so there’s no need to reheat. If you do prefer them a bit warmer, simply let them sit out at room temperature for 30 minutes before serving. The crust will stay tender, and the filling will be perfectly creamy.

FAQs

Can I use a different type Dessert

Absolutely! While vanilla wafers are classic, feel free to experiment with chocolate wafers, graham crackers, or even gingersnaps. Just make sure the cookies fit neatly into the bottom of your muffin liners for the best results.

What’s the secret to a silky-smooth cheesecake filling?

Starting with room-temperature cream cheese is key. Beat the cream cheese thoroughly before adding sugar and eggs, and don’t over-mix after adding the eggs. This prevents lumps and ensures your Mini Cheesecakes with Vanilla Wafer Crust are ultra creamy.

Do I need a water bath for these cheesecakes?

Nope! One of the beauties of mini cheesecakes is that they don’t require a complicated water bath. The smaller size means less risk of cracking, and the paper liners add a layer of insulation as well.

How can I make these cheesecakes gluten free?

Just swap the vanilla wafer cookies for your favorite gluten-free cookie variety. The rest of the ingredients are naturally gluten-free, so you won’t miss a thing!

Can I double the recipe?

Yes, you can absolutely double (or even triple) this recipe if you’re feeding a crowd. Just make sure you have enough muffin tins and liners handy, and bake in batches if needed for a party-ready platter of Mini Cheesecakes with Vanilla Wafer Crust.

Final Thoughts

Mini Cheesecakes with Vanilla Wafer Crust are simply too good not to try—decadent, easy to make, and endlessly customizable for any occasion. Whether you top them with fresh berries or a swirl of homemade whipped cream, they never fail to impress. Go ahead, whip up a batch, and savor every creamy, dreamy bite—you might just find a new favorite dessert to share with family and friends!

Mini Cheesecakes with Vanilla Wafer Crust Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 35 minutes (plus chilling)
Yield: 12 mini cheesecakes 1x
Diet: Vegetarian

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Description

These Mini Cheesecakes with a Vanilla Wafer Crust are the perfect bite-sized desserts that are creamy, decadent, and easy to make. The individual portions make them great for entertaining or portion control, and the vanilla wafer crust adds a delicious twist to the classic cheesecake.

Ingredients

Scale

Vanilla Wafer Crust:

12 vanilla wafer cookies

Cheesecake Filling:

16 oz cream cheese (softened)
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
¼ cup sour cream

Optional Toppings:

fruit preserves
whipped cream
fresh berries

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Instructions

Preheat the oven: Preheat the oven to 325°F (165°C) and line a muffin tin with paper cupcake liners. Place one vanilla wafer in the bottom of each liner to form the crust.
Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and continue mixing until well combined. Beat in the eggs one at a time, then mix in the vanilla extract, lemon juice, and sour cream until the batter is smooth and creamy.
Fill and bake: Spoon the batter evenly over the vanilla wafers, filling each cup almost to the top. Bake for 18–22 minutes, or until the centers are just set and slightly jiggly. Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chill and serve: Refrigerate the cheesecakes for at least 2 hours or until chilled. Before serving, top with fruit preserves, whipped cream, or fresh berries if desired.

Notes

These mini cheesecakes can be made a day ahead and stored in the fridge.
For a chocolate twist, use chocolate wafers or add mini chocolate chips to the batter.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American