Name: Mini Cheesecakes with Vanilla Wafer Crust Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 12 vanilla wafer cookies; 16 oz cream cheese (softened); 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup sour cream; Pinch of salt; Fresh berries or fruit topping; Whipped cream

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If you’re looking for a show-stopping dessert that’s as easy to make as it is fun to eat, these Mini Cheesecakes with Vanilla Wafer Crust are about to become your new go-to! Each bite offers a perfectly creamy cheesecake filling nestled atop a crisp vanilla wafer base, all packaged in a cute cupcake-size treat. They’re ideal for parties, celebrations, or anytime you’re craving a classic cheesecake flavor without having to fuss over a springform pan. Topped with fresh fruit or a swirl of whipped cream, these little cheesecakes are guaranteed to steal the spotlight at any gathering.

Mini Cheesecakes with Vanilla Wafer Crust Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Mini Cheesecakes with Vanilla Wafer Crust is how straightforward the ingredient list is. Each item plays a crucial role in delivering that rich, creamy, and delightfully tangy cheesecake experience in every bite.

Vanilla wafer cookies: The easiest, most fuss-free crust you’ll ever make—simply drop one cookie into each muffin cup!
Cream cheese: The star of the show, delivering a luxuriously creamy and tangy base for your cheesecakes. Make sure it’s fully softened for the smoothest texture.
Granulated sugar: Adds just the right touch of sweetness to balance the tanginess of the cream cheese.
Eggs: These bind everything together and give your mini cheesecakes their tender, rich texture.
Vanilla extract: Enhances every bite with fragrant warmth and classic cheesecake flavor.
Sour cream: Adds extra creaminess and a subtle tang that rounds out the filling beautifully.
Pinch of salt: Just a bit, to lift and balance all the flavors.
Fresh berries or fruit topping (optional): For a burst of bright color and fresh flavor to finish your mini cheesecakes.
Whipped cream (optional): A dollop of fluffiness for a dreamy finishing touch.

How to Make Mini Cheesecakes with Vanilla Wafer Crust

Step 1: Prep Your Muffin Tin

Start by lining a 12-cup muffin tin with paper liners. Slip a vanilla wafer cookie, flat side down, into the bottom of each cup—no need to crush or mix! This gives you a perfect, instant crust that’s sweet and crisp with zero effort.

Step 2: Whip Up the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy—take your time here, because this is key for a lump-free batter. Add the sugar and beat again to fully incorporate. Mix in the eggs one by one, blending just until combined, and then fold in the vanilla extract, sour cream, and that tiny pinch of salt for balance. The finished batter should be velvety smooth and a little bit irresistible.

Step 3: Fill the Muffin Cups

Using a spoon or cookie scoop, divide the batter evenly among the muffin cups, covering the vanilla wafers and filling each about three-quarters full. The batter will smooth itself out in the oven, so don’t worry if it isn’t perfectly even.

Step 4: Bake Them Up

Slide your filled muffin tin into the preheated oven at 325°F (163°C). Bake for 18–20 minutes, until the centers look set but still have a slight jiggle—just like you want from a good cheesecake. Resist overbaking; the mini cheesecakes will firm up as they cool.

Step 5: Cool and Chill

Once baked, let the cheesecakes cool in the pan for 10 minutes so they can settle. Then, gently transfer them to a wire rack to cool completely. Finally, pop them in the fridge for at least 2 hours. This chilling time lets the flavors develop and ensures a luscious, cheesecake texture.

Step 6: Add Toppings and Serve

Right before serving, crown your Mini Cheesecakes with Vanilla Wafer Crust with a medley of fresh berries or a swirl of whipped cream. Or, go wild with a drizzle of chocolate or fruit preserves. Every bite becomes an occasion!

How to Serve Mini Cheesecakes with Vanilla Wafer Crust

Garnishes

The beauty of Mini Cheesecakes with Vanilla Wafer Crust is that they’re like tiny blank canvases ready for your finishing touch. Top them with fresh strawberries, raspberries, blueberries, or a mix for a pop of juicy brightness, or add a dollop of whipped cream for pillowy softness. Even a sprinkle of lemon zest or a spoonful of fruit preserves will take them to new heights.

Side Dishes

While these cheesecakes are absolutely delightful on their own, they pair wonderfully with a platter of fresh fruit, a small bowl of lemon sorbet, or even a crisp, simple cookie assortment. For a party, you could serve them alongside coffee, tea, or champagne to add a special sparkle to the occasion.

Creative Ways to Present

Impress your guests by serving your Mini Cheesecakes with Vanilla Wafer Crust on a tiered dessert stand or arranged in decorative cupcake wrappers. Tie a ribbon around the base for a festive touch, or serve each on a tiny plate with a personalized note for an extra-sweet gesture. For a fun twist, set up a cheesecake “toppings bar” and let everyone get creative with their garnishes.

Make Ahead and Storage

Storing Leftovers

Leftover Mini Cheesecakes with Vanilla Wafer Crust are a treat all on their own. Keep them refrigerated in an airtight container for up to 5 days. The flavors mellow and meld beautifully as they sit, making these even more delicious after a day or two.

Freezing

For longer storage, simply freeze the mini cheesecakes (without any toppings) on a baking sheet until solid, then transfer to a freezer-safe container or bag. They’ll keep for up to a month—just thaw overnight in the fridge and they’ll be as creamy and satisfying as the day you made them.

Reheating

There’s no need to reheat—they’re best enjoyed cold from the fridge or after a quick thaw from the freezer. If you do prefer them at room temperature, set them out for about 15–20 minutes before serving to take the chill off while maintaining that creamy texture.

FAQs

Can I use a different cookie for the crust?

Absolutely! While vanilla wafers offer that classic, sweet crunch, you could swap in chocolate wafers, graham crackers, or ginger snaps for a unique twist on Mini Cheesecakes with Vanilla Wafer Crust.

Do I have to use paper liners?

Paper liners make it much easier to remove and serve your mini cheesecakes, plus they look adorable. However, you can use silicone muffin cups as a nonstick alternative if you prefer.

Can I prepare these cheesecakes in advance?

Yes! Mini Cheesecakes with Vanilla Wafer Crust are perfect for making ahead. They only get better after chilling, so make them a day or even two before your event for a stress-free dessert.

How do I know when the mini cheesecakes are done baking?

Keep a close eye on them toward the end of baking—when the centers are just set with a slight jiggle, they’re ready. Overbaking can lead to cracks and a drier texture, so trust your eyes and the jiggle test.

Can I add flavorings or mix-ins?

Definitely! Swirl in a bit of fruit preserves, lemon curd, or even melted chocolate before baking for a burst of flavor. Just be gentle so you keep that lovely creamy consistency.

Final Thoughts

There’s just something magical about serving Mini Cheesecakes with Vanilla Wafer Crust—they transform any day into a special occasion. With their irresistible combination of creamy filling, crisp cookie base, and endless topping options, these little gems are sure to win hearts at every table. Give them a try and watch as everyone comes back for seconds (and maybe even thirds)!

Mini Cheesecakes with Vanilla Wafer Crust Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 2 hours 35 minutes
Yield: 12 mini cheesecakes 1x
Diet: Vegetarian

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Description

Indulge in these delightful Mini Cheesecakes with a crunchy Vanilla Wafer Crust; they are perfect bite-size treats that are creamy and rich in flavor. Topped with fresh berries or whipped cream, they make a lovely dessert for any occasion.

Ingredients

Scale

Cheesecake:

12 vanilla wafer cookies
16 oz cream cheese (softened)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
Pinch of salt

Optional Toppings:

Fresh berries or fruit topping
Whipped cream

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Instructions

Preheat Oven: Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and place a vanilla wafer cookie in each liner as the crust.
Mix Cream Cheese: In a bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla extract, sour cream, and salt, mixing until smooth.
Fill Muffin Cups: Divide the batter into the prepared muffin cups and bake for 18–20 minutes until set.
Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. Refrigerate for 2 hours before serving with optional toppings.