Mini Cheesecakes Recipe

Introduction

These Mini Cheesecakes are perfect bite-sized treats for any occasion. With a creamy filling atop a crisp vanilla wafer crust, they’re easy to make and sure to impress your guests.

Ingredients

• 48 mini vanilla wafers
• 2 (8-ounce) packages cream cheese (at room temperature)
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 2 eggs (at room temperature)
• Desired garnishes and toppings (see NOTES below)

Instructions

1. Step 1: Position the oven rack in the center and preheat to 350°F.
2. Step 2: Line two 24-cup mini muffin pans with mini nonstick paper cupcake liners. Place one mini vanilla wafer, flat side down, in each liner.
3. Step 3: In a large bowl, beat the cream cheese until smooth using an electric hand mixer or a stand mixer with paddle attachment. Add sugar and vanilla, then beat on high until light and fluffy, scraping the bowl sides as needed.
4. Step 4: Mix in the eggs until fully incorporated.
5. Step 5: Spoon or scoop the cream cheese mixture evenly into the prepared muffin cups, filling near the top of the liners.
6. Step 6: Bake for 13 to 15 minutes, until cheesecakes are puffed and set. Cool in the pans on wire racks for 45 minutes.
7. Step 7: Remove carefully from pans once cooled completely. Add your favorite garnishes before serving.

Tips & Variations

• For extra flavor, try adding lemon zest or a teaspoon of almond extract to the batter.
• Top each cheesecake with fresh berries, fruit compote, or a drizzle of chocolate for variety.
• Use silicone mini muffin pans for easier removal without liners.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 48 hours. Bring to room temperature before serving or enjoy chilled. Avoid freezing, as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use full-size vanilla wafers instead of mini ones?

Full-size wafers will be too large for mini muffin pans and may not create the right base size. It’s best to stick with mini vanilla wafers or adjust the recipe for larger portions.

What if my cream cheese mixture isn’t smooth?

Make sure the cream cheese is fully softened before mixing. Beat it thoroughly to remove lumps. Using room temperature eggs and thorough mixing also helps achieve a smooth batter.

Mini Cheesecakes Recipe

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★★★★★

4.8 from 147 reviews

These delightful Mini Cheesecakes are bite-sized treats featuring a crisp vanilla wafer base topped with a smooth, creamy cheesecake filling. Perfect for parties or a sweet snack, they bake to golden perfection and can be garnished with your favorite toppings for a personalized touch.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Yield: 48 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base

• 48 mini vanilla wafers

Cheesecake Filling

• 2 (8-ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 2 eggs, at room temperature

Garnishes (optional)

• Desired garnishes and toppings as preferred (e.g., fresh berries, fruit preserves, chocolate chips, whipped cream)

Instructions

1. Preheat the oven: Position the oven rack in the center and preheat the oven to 350°F (175°C) to ensure a consistent baking temperature for even cooking.
2. Prepare the mini muffin pans: Line two 24-cup mini muffin pans with mini nonstick paper cupcake liners. Place a mini vanilla wafer flat side down in each lined muffin cup; this will serve as the crunchy base for each cheesecake.
3. Make the cheesecake filling: In a large bowl, use an electric hand mixer or stand mixer with paddle attachment to beat the cream cheese until smooth. Add sugar and vanilla extract, then beat on high speed until the mixture is light and fluffy, stopping occasionally to scrape down the sides of the bowl. Next, mix in the eggs until fully incorporated, ensuring a smooth and creamy filling.
4. Fill the muffin cups: Using a spoon or small cookie scoop, evenly divide the cream cheese mixture among the prepared muffin cups, filling close to the top of the liners.
5. Bake the mini cheesecakes: Place the pans in the preheated oven and bake for 13 to 15 minutes, or until the cheesecakes are puffed up and set. Avoid overbaking to maintain a creamy texture.
6. Cool the cheesecakes: Remove from oven and set the pans on wire racks to cool for 45 minutes. Once cooled, carefully remove the mini cheesecakes from the pans.
7. Add toppings and serve: After the cheesecakes have completely cooled, add your choice of garnishes such as fresh fruit, whipped cream, or chocolate drizzle. Serve immediately or store in an airtight container in the refrigerator for up to 48 hours before serving.

Notes

• Ensure cream cheese and eggs are at room temperature for a smooth, lump-free filling.
• Mini vanilla wafers serve as a convenient crust base, but crushed graham crackers or cookie crumbs can be substituted.
• Customize with toppings like fresh berries, fruit preserves, or chocolate chips to suit your taste preferences.
• Refrigerate leftover cheesecakes in an airtight container for up to 2 days.
• Do not overbake to prevent cracking or dry texture; cheesecakes should be just set.

Keywords: mini cheesecakes, bite-sized cheesecake, vanilla wafer crust, easy dessert, party dessert