Description
These Mini Cheesecakes with Vanilla Wafer Crust are delightful individual-sized desserts, combining a buttery vanilla wafer crust with a smooth, creamy cheesecake filling. Perfectly portioned and topped with fresh berries or whipped cream, they are ideal for parties or a sweet treat anytime.
Ingredients
Scale
Crust Ingredients
- 1 ½ cups vanilla wafer crumbs (about 20–25 wafers)
- 2 tbsp granulated sugar
- 6 tbsp butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream
- 2 tbsp all-purpose flour (optional, for extra firmness)
Toppings (Optional)
- Fresh berries
- Whipped cream
- Fruit compote
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners to prevent sticking and for easy removal.
- Prepare the Crust: In a bowl, combine the vanilla wafer crumbs and granulated sugar. Pour in the melted butter and stir until the mixture is evenly moistened. Press about 1 tablespoon of this crust mixture firmly into the bottom of each muffin tin liner to create the base.
- Bake the Crust: Place the muffin tin in the oven and bake the crusts for 8-10 minutes or until they turn golden brown. Remove from the oven and allow them to cool while you prepare the cheesecake filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until it is smooth and free of lumps. Add the sugar and vanilla extract, then continue beating until the mixture is fully blended and creamy. Add the eggs one by one, mixing well after each addition to incorporate them evenly. Finally, fold in the sour cream and, if desired, the flour to help the filling set firmer.
- Fill the Cups: Spoon the cheesecake filling over the cooled crusts in each muffin liner, filling them nearly to the top but leaving a small gap to prevent overflow.
- Bake the Cheesecakes: Bake the mini cheesecakes for 18-20 minutes, or until the centers are set but still slightly jiggly. The tops should be lightly golden. Once baked, leave them to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
- Chill: Refrigerate the cheesecakes for at least 2 hours to allow them to firm up fully before serving.
- Serve: Just before serving, top the mini cheesecakes with fresh berries, whipped cream, or a fruit compote of your choice for added flavor and presentation.
Notes
- You can make the crust ahead and store it in the fridge for up to 2 days before baking.
- For firmer mini cheesecakes, include the 2 tablespoons of flour in the filling mixture.
- Use full-fat cream cheese and sour cream for the best creamy texture and flavor.
- Mini cheesecakes can be stored covered in the refrigerator for up to 4 days.
- Feel free to experiment with different toppings like caramel sauce or chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 70 mg
