Made with a vanilla wafer crust and a creamy cheesecake batter, these Mini Cheesecakes are a perfect bite-sized treat that makes a delicious addition to potlucks or parties.
Whether you serve these individual cheesecakes for a party with a variety of toppings, or you make a small batch for your family to enjoy, one thing is for sure, it will be hard to stop after eating just one!
I have been making mini cheesecakes for decades. They are the perfect treat for potlucks, graduation parties, 4th of July parties, Christmas parties--really any gathering!
These individual cheesecakes are incredibly easy to make. We are talking one a one-bowl kind and only a handful of ingredients kind of recipe. Truly easy-peasy!
And the results are perfection. A creamy, rich cheesecake that is just sweet enough, contrasted against a crisp vanilla wafer. So delicious.
Mini Cheesecakes are my go-to dessert when I need something simple that impresses!
Notes on Ingredients
- Cream Cheese: You can use full fat or reduced-fat cream cheese, but DO NOT use fat-free cream cheese. The resulting texture will not be creamy. The most important thing you can remember to do when preparing a cheesecake of any kind is to let your cream cheese come to room temperature before preparing the batter. This allows the cream cheese to easily and evenly mix together to form a creamy, smooth batter.
- Vanilla Wafers: This is one recipe I take a short-cut and use Vanilla Wafers as the crust. I often use organic vanilla wafers or even make Homemade Vanilla Wafers, but any vanilla wafter will do.
- Toppings (optional): The toppings are endless for cheesecake. I suggest serving these mini cheesecakes plain and offering different topping options if serving at a party. Some topping ideas are fresh fruit, pie filling, chocolate syrup, caramel, chocolate chips, whipped cream, or lemon curd.
How to Make Mini Cheesecakes
- Line mini muffin tin pans with mini cupcake liners--enough for 48 mini cheesecakes.
- Put 1 vanilla wafer into each cupcake liner. It should JUST fit.
- In a large mixing bowl or stand mixer, beat the cream cheese until light and fluffy. Be patient, you don't want any lumps in the cream cheese, because that would result in lumpy cheesecakes.
- Add in eggs, sugar, vanilla extract, and lemon juice together until smooth and creamy. Be sure to scrape down the sides of the mixing bowl and then beat well again.
- Using a mini cookie scoop or a ½ tablespoon measuring spoon, portion out the batter evenly among the 48 muffin cups. The batter should just cover the vanilla wafer.
- Bake the cheesecakes until the sides puff up and the center is still a TINY bit jiggly. They will continue to bake as they sit in the muffin tins, so you do not want to over-bake.
- Let cheesecakes cool for 10 minutes in the pan and then remove from pan and cool for another 10-20 minutes on a cooling rack.
- Refrigerate for at least 2 hours and then serve plain or with any desired toppings.
Make-Ahead and Storage Instructions
Bite-Sized Cheesecakes are great for a party because they can be made up to 4 days in advance, and unlike many foods, they taste better after refrigeration.
These mini cheesecakes also can be frozen if you happen to have leftovers or want to prepare longer than 4 days in advance. To Freeze Cheesecakes, let cheesecakes cool completely. Place on a baking sheet and place in freezer until frozen solid--anywhere from 30 minutes to overnight. Transfer cheesecakes to a freezer bag and seal well. Store in the freezer for up to 2-3 months. Defrost in the refrigerator.
More Cheesecake Recipes
- Instant Pot Carrot Cake Cheesecake
- Instant Pot Chocolate Cheesecake
- Classic Cheesecake
- Instant Pot Pumpkin Cheesecake
- Instant Pot Cheesecake
I would love to know how you enjoy these Party Perfect Cheesecakes! Be sure to leave a comment and let me know--and I would love to hear your favorite toppings!
- 48 vanilla wafers
- 16 ounces cream cheese room temperature (2 (8-ounce) packages)
- 2 eggs room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- any desired toppings
- Preheat oven to 350 degrees.
- Line 48 cups in mini muffin tins with mini cupcake liners.
- Put 1 vanilla wafer into each cupcake liner.
- Beat cream cheese until light and fluffy. Add in eggs, sugar, vanilla extract, and lemon juice together until smooth and creamy. Be sure to scrape down sides and then beat well again.
- Using a mini cookie scoop or a ½ tablespoon measuring spoon, portion out batter evenly among the 48 muffin cups.
- Bake for 12-15 minutes or until cheesecakes sides puff up and center is still a TINY bit jiggly, being careful to not over bake.
- Let cheesecakes cool for 10 minutes in pan.
- Remove from pan and cool for another 10-20 minutes on a cooling rack.
- Place in sealed container and store in fridge for at least 2 hours, or until completely chilled, before serving.
- Be sure all your ingredients are at room temperature before mixing cheesecake batter. This will ensure there are no lumps in your batter.
- If you forget to pull out your ingredients a few hours before you plan to make these cheesecakes, place the eggs and cream cheese (still in foil packaging) right into lukewarm water. Your ingredients will be ready to use in 15-20 minutes.
- Fresh lemon juice really brightens up the cheesecake batter, but you can use jarred lemon juice or omit from the batter with success as well.
- This recipe can easily be cut in half for a small gathering or doubled for a large party.