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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/mini-cheesecakes-recipe/