Name: Mini Cheesecakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 48 vanilla wafers; 16 ounces cream cheese (room temperature (2 (8-ounce) packages)); 2 eggs (room temperature); 1/2 cup sugar; 1 teaspoon vanilla extract; 1 teaspoon fresh lemon juice; any desired toppings

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Mini cheesecakes are a perfect bite-sized treat that makes a delicious addition to potlucks or parties. Made with a vanilla wafer crust and a creamy cheesecake batter, these individual cheesecakes are delicious served plain or with fresh fruit.

Whether you serve these 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! They are my go-to dessert when I need something simple that feeds a crowd.

These individual cheesecakes are incredibly simple to make. We are talking one a one-bowl kind and only a handful of ingredients kind of recipe. It

Pro-Tips on Ingredients

This recipe for mini cheesecakes is made with only 6 ingredients, not counting the toppings and most of which you probably have on hand at all times.

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 Cheesecakes

Line mini muffin tin pans with mini cupcake liners. This recipe makes 48 bite-sized cheesecakes.
Put 1 vanilla wafer into each cupcake liner. It should JUST fit.

In a large mixing bowl or stand mixer, 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 the sides of the mixing bowl 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. The batter should just cover the vanilla wafer.

Bake the cheesecakes until 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 and then serve 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

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!