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
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
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
