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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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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