When it comes to desserts that impress without the stress, these Super Easy Mini Cheesecakes with Vanilla Wafer Crust take the cake! These delightful little treats deliver all the creamy richness of a traditional cheesecake but in perfect individual portions that are sure to charm your guests.
The beauty of these mini cheesecakes lies in their simplicity. The buttery vanilla wafer base provides the perfect crunchy foundation for the velvety smooth cheesecake filling. Ready in just 45 minutes, they’re the ideal solution when you need a special dessert but don’t have hours to spend in the kitchen.
Why You’ll Love This
- No springform pan needed – these bake perfectly in a standard muffin tin
- Individual portions mean no messy slicing or serving struggles
- Minimal ingredients that you likely already have in your pantry
- Versatile base recipe that can be customized with countless toppings
- Make-ahead friendly – perfect for entertaining or holiday dessert tables
Ingredients
- 15 vanilla wafer cookies
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 can cherry pie filling
Instructions
- Preheat your oven to 350°F. Line muffin pans with paper liners – you’ll need enough for 15 mini cheesecakes. Place a single vanilla wafer cookie in the bottom of each liner to create an instant crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. With your electric mixer on low speed, gradually add the sugar. Increase to medium speed and beat for one minute until well combined.
- Add eggs one at a time, beating well after each addition until just incorporated. Stir in the vanilla bean paste or extract, mixing just until combined. Don’t overmix at this stage.
- Using a muffin scoop or ice cream scoop, divide the cheesecake mixture evenly among the prepared cups, filling each about ¾ full. Bake until the edges are set but centers still have a slight jiggle, about 20-22 minutes.
- Remove pans from the oven and let the cheesecakes cool completely in the pans at room temperature. Once cooled, refrigerate for at least 2 hours until thoroughly chilled.
- When ready to serve, transfer mini cheesecakes to a serving platter. Top each with a spoonful of cherry pie filling. Enjoy immediately or store in the refrigerator until ready to serve.
Tips & Variations
- For a chocolate twist, use chocolate wafer cookies for the crust and add 2 tablespoons of cocoa powder to the filling
- Create a flavor variety by adding 1/2 teaspoon of lemon zest or a tablespoon of fruit preserves to the batter
- To prevent cracks, avoid overmixing after adding the egg and don’t overbake
- For a festive holiday version, add a teaspoon of pumpkin pie spice and swap the vanilla wafers for gingersnap cookies
- Make them gluten-free by using gluten-free cookies for the crust
Serving Suggestions
These mini cheesecakes are delicious on their own, but they truly shine when dressed up with toppings. Try a dollop of whipped cream and fresh berries for a classic approach, or drizzle with caramel or chocolate sauce for an indulgent treat. For a seasonal twist, top with fruit compote that complements the time of year – strawberries in spring, peaches in summer, or apple cinnamon in fall.
Serve these mini delights alongside a hot cup of coffee or tea for an afternoon treat, or as the perfect ending to a dinner party. Their individual portions make them ideal for buffet-style gatherings where guests can help themselves.
Notes
- Store refrigerated in an airtight container for up to 3 days
- These mini cheesecakes can be frozen for up to 1 month – thaw overnight in the refrigerator
- For perfectly clean cuts when removing from liners, dip a knife in hot water before slicing
- The centers should still be slightly jiggly when removed from the oven – they’ll firm up as they cool
FAQs
Can I make these mini cheesecakes ahead of time?
Absolutely! These actually benefit from being made a day ahead, allowing the flavors to develop and the texture to set perfectly.
Why did my cheesecakes crack on top?
Cracks usually happen from overmixing (which incorporates too much air) or overbaking. Mix just until ingredients are combined and remove from the oven while centers are still slightly jiggly.
Can I use low-fat cream cheese?
Yes, though the texture won’t be quite as rich. Avoid fat-free cream cheese as it contains stabilizers that don’t bake well.
What if I don’t have vanilla wafers?
Graham crackers, digestive biscuits, or any crisp cookie can work as a substitute. Simply crush them and mix with the melted butter to form a crust.
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