Super Easy Mini Cheesecakes with Vanilla Wafer Crust
These Mini Cheesecakes are simple, delicious, and made with a buttery vanilla wafer crust. With just a few ingredients, they come together quickly and make the perfect individual-sized dessert for parties, holidays, or a sweet treat anytime!
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust:
- 12 vanilla wafer cookies (like Nilla Wafers)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
For Topping (Optional):
- Whipped cream
- Fresh berries (strawberries, raspberries, or blueberries)
- Caramel or chocolate drizzle
Instructions
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Preheat oven to 350°F (175°C). Line a 12-count muffin tin with cupcake liners.
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Prepare the crust:
- Place one vanilla wafer at the bottom of each cupcake liner (flat side down).
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Make the cheesecake filling:
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and egg, beating until just combined.
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Fill the liners:
- Divide the cheesecake mixture evenly among the 12 muffin cups, filling about ¾ full.
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Bake:
- Bake for 12-15 minutes, or until the edges are set and the centers are slightly jiggly.
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Cool & chill:
- Let cool at room temperature for 10 minutes, then refrigerate for at least 2 hours (or overnight for best results).
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Serve & enjoy:
- Top with whipped cream, fresh berries, or a drizzle of caramel or chocolate.
Notes
- Flavor Variations: Add a teaspoon of lemon zest for a citrusy twist.
- Chocolate Version: Mix in 1 tablespoon cocoa powder for a chocolate cheesecake.
- Make Ahead: Store in the fridge for up to 4 days or freeze for up to 2 months.
- Lower Sugar Option: Use a sugar substitute for a reduced-sugar version.