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Simple Mini Cheesecakes with Vanilla Wafer Crust
Delightful mini cheesecakes with a creamy filling and a crunchy vanilla wafer crust, perfect for any occasion.
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course
Dessert
Cuisine
American
Servings
12
servings
Equipment
Muffin Tin
Mixing Bowl
Electric Mixer
Ingredients
Ingredients
16
oz
Cream Cheese
Softened and at room temperature.
0.5
cup
Sugar
Granulated sugar for sweetness.
2
large
Eggs
Provide structure and stability.
0.5
cup
Sour Cream
Adds tanginess and moisture.
1.25
cups
Vanilla Wafer Cookies
Crushed for the crust.
0.5
cup
Butter
Melted, for binding the crust.
1
pinch
Salt
Enhances flavors.
Instructions
Preheat your oven to 325°F (160°C).
Line a muffin tin with paper liners.
In a mixing bowl, combine crushed vanilla wafer cookies and melted butter until the mixture resembles wet sand.
Scoop the cookie mixture into each muffin liner and press down firmly to form an even crust.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and mix until well combined.
Add eggs one at a time, mixing well after each addition.
Incorporate sour cream and a pinch of salt, beating until smooth.
Pour the cheesecake filling into the prepared crusts, filling each about three-quarters full.
Tap the muffin tin on the counter to release air bubbles.
Bake for 20-25 minutes until edges are set and centers are slightly jiggly.
Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving.
Remove from muffin tin and peel away paper liners before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keyword
Easy