Mini Cheesecakes with Vanilla Wafer Crust

If you’re looking for a dessert that’s as adorable as it is delicious, look no further than these Mini Cheesecakes with Vanilla Wafer Crust! These bite-sized beauties are the perfect combination of creamy, tangy cheesecake and a sweet, crunchy vanilla wafer base. Whether you’re entertaining guests, celebrating a special occasion, or just treating yourself to a little indulgence, these mini cheesecakes will steal the show. Trust me, you’ll be making these again and again—they’re simply irresistible!

Why You’ll Love Mini Cheesecakes with Vanilla Wafer Crust

These mini cheesecakes are a total game-changer when it comes to dessert. Here’s why they’re bound to become your new favorite treat:

Perfectly Portion-Controlled

Let’s face it: sometimes you want cheesecake, but the thought of slicing into a whole cake is just too much. These mini cheesecakes take care of that problem—each one is the perfect size for a single serving, making them ideal for any occasion.

Irresistibly Creamy

The cheesecake filling is silky smooth and incredibly creamy, with just the right amount of tang from the cream cheese. When paired with the crisp, buttery vanilla wafer crust, it’s a flavor match made in dessert heaven.

Simple to Make

Don’t be intimidated by the word “cheesecake.” These mini versions are easy to whip up and require no water baths or special techniques. With just a few ingredients and straightforward steps, you can have a batch of these delicious treats ready to go in no time.

Versatile

Top them with fresh fruit, whipped cream, or even a drizzle of chocolate sauce—there are endless ways to customize these mini cheesecakes to suit your taste. Plus, they’re the perfect base for experimenting with different flavors and toppings.

Crowd-Pleasing

Mini cheesecakes are always a hit at parties, potlucks, and family gatherings. Their individual servings make them easy to serve, and you’ll be amazed at how quickly they disappear.

Ingredients

These Mini Cheesecakes with Vanilla Wafer Crust come together with simple ingredients, most of which you likely have in your kitchen already. Here’s what you’ll need:

Vanilla Wafers

The crunchy, slightly sweet base for your cheesecakes. They’re the perfect contrast to the creamy filling and add just the right amount of texture.

Cream Cheese

The key to a rich and creamy cheesecake filling. Be sure to use full-fat cream cheese for the best results!

Sour Cream

Sour cream adds a delightful tanginess that balances the richness of the cream cheese, giving the filling that classic cheesecake flavor.

Granulated Sugar

For a touch of sweetness in the cheesecake filling. The sugar helps balance the tanginess of the cream cheese and sour cream.

Eggs

Eggs help give the filling structure and a smooth texture when baked. Make sure they’re at room temperature for the best results.

Vanilla Extract

A splash of vanilla extract adds a warm, aromatic flavor that complements the cream cheese filling perfectly.

Butter

Melted butter helps bind the vanilla wafer crust together, giving it a rich, buttery flavor that’s totally irresistible.

Instructions

Now that you’ve got your ingredients, let’s dive into the steps to make these Mini Cheesecakes with Vanilla Wafer Crust:

Preheat Your Oven

Start by preheating your oven to 325°F (163°C). This ensures that your mini cheesecakes bake evenly and get that perfect creamy texture.

Prepare the Crust

In a food processor, pulse the vanilla wafers into fine crumbs. Then, combine the crumbs with melted butter and sugar. Stir until the mixture is well combined and holds together when pressed. Spoon about a tablespoon of the mixture into each cup of a muffin tin (lined with cupcake liners). Press the crumbs down gently to form a crust.

Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sour cream, granulated sugar, eggs, and vanilla extract. Beat until everything is fully combined, and the mixture is smooth and fluffy.

Fill the Muffin Tin

Spoon the cheesecake filling into each muffin cup over the vanilla wafer crusts. Fill each cup to about 3/4 full. Smooth the tops with the back of a spoon for an even surface.

Bake the Mini Cheesecakes

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Keep an eye on them—overbaking can cause them to crack.

Cool and Chill

Let the cheesecakes cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, place the mini cheesecakes in the fridge for at least 2 hours to chill and set.

Serve and Enjoy

Once chilled, remove the cheesecakes from the muffin tin, and serve them as-is or with your favorite toppings. Fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce would all be perfect!

Nutrition Facts

Servings: 12 mini cheesecakes
Calories per serving: 180
Total Fat: 11g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 55mg
Sodium: 150mg
Total Carbohydrates: 19g
Dietary Fiber: 1g
Sugars: 14g
Protein: 3g
Vitamin A: 8%
Vitamin C: 0%
Calcium: 6%
Iron: 2%

Preparation Time

Prep Time: 15 minutes
Cook Time: 18-22 minutes
Total Time: 2 hours 40 minutes (includes chilling time)

How to Serve Mini Cheesecakes with Vanilla Wafer Crust

These mini cheesecakes are super versatile and can be paired with a variety of toppings and accompaniments. Here are a few ideas to make them even more delightful:

Fresh Fruit

Top your mini cheesecakes with fresh strawberries, raspberries, or blueberries for a burst of fruity sweetness. You can even add a dollop of whipped cream for extra indulgence.

Chocolate Drizzle

For a chocolate lover’s dream, drizzle melted chocolate or fudge sauce on top of your mini cheesecakes. It adds richness and a decadent finishing touch.

Caramel Sauce

Caramel and cheesecake are a match made in heaven. Drizzle warm caramel sauce over the tops of the mini cheesecakes for an irresistible sweet and salty contrast.

Whipped Cream

A classic topping for cheesecakes, whipped cream adds a light, airy texture that balances the richness of the cheesecake.

Nut Topping

Crushed nuts, like pecans or almonds, can add a crunchy texture and a lovely nutty flavor. A sprinkle of toasted coconut would also be delicious.

Additional Tips

No Cracks, No Problem

If you’re worried about cracks in your cheesecake filling, don’t fret! Overbaking can cause cracks, so keep a close eye on the mini cheesecakes toward the end of the baking time. They should still be slightly jiggly in the center when done.

Make Ahead

These mini cheesecakes are perfect for making ahead. Simply prepare them the day before, chill them overnight, and they’ll be ready to serve the next day. Just keep them covered in the fridge.

Customize the Crust

If you’re not a fan of vanilla wafers, you can easily swap them out for graham cracker crumbs or even chocolate wafer cookies for a different twist.

Make them Gluten-Free

To make this recipe gluten-free, simply substitute gluten-free vanilla wafers or graham crackers for the crust. The cheesecake filling itself is naturally gluten-free.

FAQ Section

Q1: Can I make these mini cheesecakes without cupcake liners?

A1: Yes! You can skip the cupcake liners and grease the muffin tin directly. However, the liners make it easier to remove the cheesecakes and serve them individually.

Q2: Can I freeze mini cheesecakes?

A2: Absolutely! To freeze, allow the cheesecakes to cool completely and freeze them on a baking sheet before transferring them to an airtight container. Thaw them in the fridge before serving.

Q3: How long do these mini cheesecakes last in the fridge?

A3: These cheesecakes will keep in the fridge for up to 3 days. Just make sure they’re stored in an airtight container to keep them fresh.

Q4: Can I use a different crust?

A4: Yes, you can! You can swap the vanilla wafer crust for a graham cracker crust, chocolate cookie crust, or even a nut-based crust for a different flavor.

Q5: Can I add a fruit topping before baking?

A5: It’s best to add fruit toppings after the mini cheesecakes have baked and cooled. This ensures the fruit doesn’t burn or release too much moisture while baking.

Q6: How do I prevent the cheesecakes from cracking?

A6: To avoid cracks, don’t overbake the cheesecakes—bake them just until they’re set with a slight jiggle in the center. Let them cool gradually and chill them in the fridge to set fully.

Q7: Can I use low-fat cream cheese?

A7: Yes, you can use low-fat cream cheese, but the texture may be slightly different. Full-fat cream cheese gives the best, creamiest results.

Q8: Can I make these without eggs?

A8: Eggs are essential for the structure and texture of the cheesecake. If you need an egg-free version, you could try a cheesecake made with a silken tofu base, though it will alter the texture and flavor.

Q9: Can I top these with chocolate ganache?

A9: Absolutely! A rich chocolate ganache would pair beautifully with these mini cheesecakes. Simply drizzle it on top after the cheesecakes have chilled.

Q10: Can I double the recipe?

A10: Yes, you can double the recipe to make more mini cheesecakes. Just be sure to adjust the baking time and use a larger muffin tin or two separate tins.

Conclusion

These Mini Cheesecakes with Vanilla Wafer Crust are a crowd-pleasing, easy-to-make dessert that packs all the creamy, tangy goodness of traditional cheesecake into a bite-sized treat. Whether you’re serving them at a party or enjoying them as a sweet snack, they’re guaranteed to impress. So grab your ingredients and get ready to indulge in these adorable mini cheesecakes—you won’t regret it!

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