Description
These Mini Cheesecakes with Vanilla Wafer Crust are the perfect individual-sized dessert! With a buttery, crunchy vanilla wafer crust and a creamy cheesecake filling, they are a hit at any gathering.
Ingredients
For the Crust:
- 1 ½ cups vanilla wafer crumbs (about 20–25 wafers)
- 2 tbsp granulated sugar
- 6 tbsp butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream
- 2 tbsp all-purpose flour (optional, for extra firmness)
Optional Topping:
- Fresh berries, whipped cream, or fruit compote
Instructions
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Preheat the Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
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Prepare the Crust: In a bowl, mix the vanilla wafer crumbs and sugar. Add the melted butter and stir until the mixture is evenly moistened. Press about 1 tablespoon of the crust mixture into the bottom of each muffin tin liner to form a crust.
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Bake the Crust: Bake the crust for 8-10 minutes or until golden brown. Remove from the oven and let cool while you prepare the cheesecake filling.
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Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract and beat until fully combined. Add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream and flour (if using).
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Fill the Cups: Spoon the cheesecake filling over the cooled crusts, filling each cup almost to the top.
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Bake the Cheesecakes: Bake the mini cheesecakes for 18-20 minutes, or until the centers are set and the tops are lightly golden. Let them cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
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Chill: Refrigerate the mini cheesecakes for at least 2 hours before serving to allow them to firm up.
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Serve: Top with fresh berries, whipped cream, or fruit compote, if desired.
Notes
- You can use any flavor of fruit topping, such as strawberry or raspberry compote, to complement the cheesecakes.
- For a smoother texture, make sure the cream cheese is softened completely before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 kcal
- Sugar: 14g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg