Super Easy Mini Cheesecakes with Vanilla Wafer Crust

These Super Easy Mini Cheesecakes with a vanilla wafer crust are the perfect bite-sized dessert for parties, holidays, or whenever you’re craving a creamy, rich treat. Made with just a handful of ingredients, these cheesecakes are simple to prepare and require no complicated techniques—just mix, pour, and bake!

Why You’ll Love This Recipe

• Quick and easy – No need for a water bath or springform pan!
• Perfect portion sizes – Ideal for parties and gatherings.
• Simple ingredients – Uses pantry staples for a fuss-free dessert.
• Customizable – Add fruit, chocolate, or caramel toppings!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Vanilla wafer cookies (Nilla Wafers)
• Cream cheese, softened
• Sugar
• Eggs
• Vanilla extract
• Sour cream (for extra creaminess, optional)
• Lemon zest (optional, for a fresh touch)
• Toppings: Fresh fruit, whipped cream, caramel, or chocolate sauce

Directions

1. Preheat Oven: Set to 325°F (163°C) and line a muffin tin with cupcake liners.
2. Make the Crust: Place a vanilla wafer cookie flat-side down into each cupcake liner.
3. Prepare the Cheesecake Batter:
   • In a bowl, beat cream cheese and sugar until smooth.
   • Add eggs one at a time, mixing until combined.
   • Stir in vanilla extract, sour cream, and lemon zest (if using).
4. Fill the Cups: Spoon cheesecake batter over the wafers, filling each liner about ¾ full.
5. Bake: Bake for 15-18 minutes or until the centers are just set.
6. Cool and Chill: Let cool in the pan, then refrigerate for at least 2 hours before serving.
7. Add Toppings: Garnish with fresh fruit, chocolate drizzle, or whipped cream.

Servings and Timing

• Servings: 12 mini cheesecakes
• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 30 minutes

Variations

• Chocolate Lover’s: Add mini chocolate chips to the batter or drizzle with chocolate sauce.
• Berry Bliss: Top with fresh strawberries, blueberries, or raspberry jam.
• Salted Caramel: Drizzle caramel sauce and sprinkle with sea salt.
• Pumpkin Spice: Mix in ¼ cup pumpkin puree and ½ teaspoon pumpkin spice.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze for up to 2 months in a sealed container. Thaw in the fridge before serving.

FAQs

Can I use graham crackers instead of vanilla wafers?

Yes! Use a graham cracker crust or place a small amount of crushed graham crackers with melted butter in each liner.

How do I know when the cheesecakes are done?

The centers should be set but slightly jiggly—don’t overbake!

Can I use a hand mixer instead of a stand mixer?

Absolutely! A hand mixer works just as well.

What if I don’t have cupcake liners?

Grease the muffin tin well, but liners make removal easier.

Can I make these ahead of time?

Yes! They taste even better after chilling overnight.

Can I make this recipe sugar-free?

Yes! Use a sugar substitute like monk fruit or erythritol.

What’s the best way to prevent cracks?

Don’t overmix the batter, and let the cheesecakes cool gradually.

Can I add mix-ins to the batter?

Yes! Swirl in Nutella, peanut butter, or crushed cookies.

How do I make them extra creamy?

Use full-fat cream cheese and add a little sour cream or Greek yogurt.

Can I double this recipe?

Yes! Just bake in batches if needed.

Conclusion

These Super Easy Mini Cheesecakes with a vanilla wafer crust are the perfect no-fuss dessert that delivers big flavor in a small package. With endless topping possibilities and a rich, creamy texture, they’re sure to be a hit at any event. Make them ahead, store them for later, and enjoy these bite-sized delights anytime!

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