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Made with a vanilla wafer crust and a creamy cheesecake batter, these Mini Cheesecakes are a perfect bite-sized dessert.
You can’t go wrong with cheesecake. From classic cheesecake to Instant Pot cheesecake to lemon cheesecake bars to these vanilla wafer mini cheesecakes, cheesecake is always a crowd-pleasing dessert.
So when I need a simple bite-sized dessert that is guaranteed to be be a hit, I turn to this mini cheesecake recipe! It has been my go-to dessert recipe for decades!
Reasons to Love Mini Cheesecakes
- Super Simple Recipe. These individual cheesecakes are incredibly easy to make. They are made with just a handful of ingredients and mixed up in one mixing bowl! Truly easy-peasy!
- Creamy and Delicious. These Mini Cheesecakes are perfection. A creamy, rich cheesecake that is just sweet enough, contrasted against a crisp vanilla wafer.
- Bite-Sized. Handheld mini desserts are perfect for parties and gatherings of all sizes.
- Customizable: You can serve these mini cheesecakes plain or with a variety of toppings for your guests to pick and choose from for a fun, interactive dessert.
- Make-Ahead Dessert Recipe. Mini Cheesecakes can be made up to 4 days in advance and unlike many foods, they taste better after refrigeration.
Ingredients For Mini Cheesecakes
- Cheesecake Batter: Mini cheesecakes feature the same classic ingredients you find in traditional cheesecakes; cream cheese, eggs, sugar, vanilla, and lemon juice. Be sure to full-fat cream cheese for best results.
- Vanilla Wafers: Instead of making a graham cracker crust, the crust is simply a vanilla wafter. Specifically, a mini vanilla wafer for these mini cheesecakes! The mini cookies fit perfectly into a mini muffin tin.
Can’t Find Mini Vanilla Wafers?
Use regular vanilla wafers and a regular-sized muffin pan to make small (not mini) cheesecakes. I have provided baking times and detailed instructions in the recipe card.
How to Make Mini Cheesecakes
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Use Vanilla Wafers for Cheesecake Crust
To make the „crust” of these mini cheesecakes, simply place a single vanilla wafter into each cavity of a mini muffin tin. I do recommend also lining the pan with mini muffin liners to prevent the cheesecakes from sticking to the pan. The liners also provide a serving vessel fit for a party!
Prepare Cheesecake Batter
The most important thing you can remember to do when preparing a cheesecake of any kind is to let your cream cheese come to room temperature before preparing the batter. This allows the cream cheese to easily and evenly mix to form a creamy, smooth batter. I also recommend beating it until light and fluffy BEFORE adding your eggs, sugar, vanilla, and lemon juice.
Use a Cookie Scoop to Portion Batter
Using a small cookie scoop or a ½ tablespoon measuring spoon will help to evenly portion out the cheesecake batter between the muffin cups and cut down on the chances of making a mess.
Bake Until Sides Are Set
Bake the cheesecakes until the sides puff up and the center is still a TINY bit jiggly. They will continue to bake as they sit in the muffin tins, so you do not want to over-bake.
Chill Before Serving
Once cooled, place the mini cheesecakes into an airtight container and refrigerate for at least 2 hours before serving. Cheesecake always tastes better after refrigeration but because these are mini, they don’t need to chill overnight, as a classic cheesecake recipe.
Topping Ideas for Mini Cheesecakes
The toppings are endless for these mini cheesecakes. Below are a few of my favorite ideas. Fresh fruit, pie filling, chocolate syrup, caramel, chocolate chips, whipped cream, or lemon curd are all great options. For a party, I suggest serving plain and offering different topping options for people to top as desired.
How to Store Mini Cheesecakes
- Refrigerate: Once the baked cheesecakes have cooled to room temperature, place them in an airtight container and store them in the refrigerator for up to 4 days.
- Freeze: To freeze the mini cheesecakes, let them cool completely. Once cooled, place them on a baking sheet, place them in the freezer, and freeze until solid. Transfer the frozen cheesecakes to a freezer bag and seal well. Store in the freezer for up to 2-3 months. Defrost in the refrigerator overnight before serving.
Recipe FAQs
Yes! As written, this mini cheesecake recipe makes 48 mini cheesecakes. Feel free to cut the recipe in half for a small gathering or to enjoy as a family. You can also double this recipe for a larger party.
Yes! But it will take a bit more work. Combine 1 cup of graham cracker crumbs with 2 tablespoons of granulated sugar and 3 tablespoons of melted butter until the mixture resembles coarse sand. Press 2 teaspoons of the mixture into each muffin tin and bake at 350 degrees F for 5 minutes.
Line 15 regular sized muffin cups with a cupcake liner. Place a single vanilla wafer in the bottom of each cup. Using an ice cream scoop or a ¼ cup measuring spoon, spoon cream cheese mixture into prepared muffin pan. Fill each cup ¾ full. Bake at 350 degrees F for 20-22 minutes or until sides are set and center jiggles just a tiny bit.
More Favorite Dessert Recipes
I would love to know how you enjoy these Party Perfect Mini Cheesecakes! Be sure to leave a comment and review below if you gave this recipe a try.
Mini Cheesecakes
This mini cheesecake recipe is made with a vanilla wafer crust and a perfectly creamy and light cheesecake batter to create a delicious bite-sized dessert.
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Servings: 48
Calories: 62kcal
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Instructions
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Preheat the oven to 350℉ and line 48 cups in mini muffin tins with mini cupcake liners. Place 1 mini vanilla wafer into each cupcake liner, pushing down gently if needed.
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In a large mixing bowl or stand mixer, beat the cream cheese on medium speed until light and fluffy. To the cream cheese, add the eggs, sugar, vanilla extract, and lemon juice. Mix on medium speed, until the mixture is smooth and creamy.
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Using a mini cookie scoop or a ½ tablespoon measuring spoon, portion out the batter evenly among the 48 muffin cups.
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Bake for 12-15 minutes or until the cheesecakes’ sides puff up and the center is still a TINY bit jiggly, being careful to not overbake.
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Remove the cheesecakes from the oven and place the pan on a cooling rack to cool for 10 minutes. Carefully remove the cheesecakes from the pan and cool for another 10-20 minutes, or until cool to the touch.
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Place the cheesecakes into a sealed container and store them in the fridge for at least 2 hours, or until completely chilled, before serving.
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Serve plain or with fresh fruit, pie filling, chocolate, whipped cream, etc.
Notes
Using Regular Vanilla Wafers: Line 15 regular sized muffin cups with a cupcake liner. Place a single vanilla wafer in the bottom of each cup. Using an ice cream scoop or a ¼ cup measuring spoon, spoon cream cheese mixture into prepared muffin pan. Fill each cup ¾ full. Bake at 350 degrees F for 20-22 minutes or until sides are set and center jiggles just a tiny bit.
Lemon Juice: Fresh lemon juice really brightens up the cheesecake batter, but you can use jarred lemon juice or omit from the batter with success as well.
Adjusting servings: This recipe can easily be cut in half for a small gathering or doubled for a large party.
Storage: Store mini cheesecakes in the refrigerator for up to 4 days or freeze in a freezer-safe container for up to 3 months.
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 57mg | Potassium: 20mg | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.1mg
