Mini Cheesecakes are a perfect addition to any party or potluck. These bite-sized cheesecakes are easy to make and feature a vanilla wafer crust and a perfectly creamy and light cheesecake batter.
I have been making mini cheesecakes for decades!
But even though I have been making these bite sized cheesecakes for parties and gatherings frequently, I had never shared the recipe here with you guys.
It is time to change that.
Mini Cheesecakes
I have hesitated to share this recipe with you because it is not exactly made from scratch.
I take a short-cut and use Vanilla Wafers as the crust.
Vanilla Wafers are not horrible for you, but they are more processed than what you typically find in my pantry. Many times I use organic vanilla wafers or even make Homemade Vanilla Wafers, and you can of course do this as well.
Regardless of what cookie you use, these Tiny Cheesecakes are so delicious and perfect for holiday gatherings or dinner parties.
How to Make Cheesecakes in Mini Muffin Pan
Prepare Mini Muffin Pan
- Line 4 (12 cup) or 2 (24 cup) mini muffin pans with mini cupcake liners.
- Put 1 vanilla wafer into each cupcake liner.
Prepare Cheesecake Batter
- 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 of the mixing bowl and then beat well again.
Prepare Mini Cheesecakes
- Using a mini cookie scoop or a 1/2 tablespoon measuring spoon, portion out batter evenly among the 48 muffin cups.
- The batter should just cover the vanilla wafer.
Bake Mini Cheesecakes
- Bake cheesecakes until sides puff up and center is still a TINY bit jiggly.
- The cheesecakes will continue to bake as they sit in the muffin tins, so you do not want to over bake.
Cool Cheesecakes
- 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.
Topping Ideas for Cheesecake
The toppings are endless for cheesecake. I suggest serving these mini cheesecakes plain and offering different topping options if serving at a party.
- Fresh Fruit
- Cherry Pie Filling
- Chocolate Syrup
- Chocolate Chips
- Whipped Cream
- Caramel
- Lemon Curd
How to Store Mini Cheesecakes
- Bite Sized Cheesecakes will keep in fridge for up to 4 days if placed in well sealed container.
- To Freeze Cheesecakes
- Let cheesecakes cool completely.
- Place on baking sheet and place in freezer for 30 minutes.
- Transfer cheesecakes to freezer bag and seal well.
- Store in freezer for up to 2-3 months.
- Defrost in refrigerator.
Pro Tips for Mini Cheesecakes
- 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 luke warm 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 batter with success as well.
- This recipe can easily be cut in half for a small gathering or doubled for a large party.
More Holiday Dessert Recipes:
- Instant Pot Creme Brulee
- The Best Cut Out Sugar Cookie Recipe
- Chocolate Covered Strawberry Cups
- Nutter Butter Balls
Mini Cheesecake Recipe
I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom
Mini Cheesecakes
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
Instructions
- 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 1/2 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.
Notes
- 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 luke warm 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 batter with success as well.
- This recipe can easily be cut in half for a small gathering or doubled for a large party.
To Make Bite Sized Cheesecakes, You May Need
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I love cheesecake and these mini cheesecakes that I can top with my favourite toppings is the perfect holiday idea. Can’t wait to make them.
We all take cheater steps in recipes from time to time. Keep on sharing! I’ll make the wafers from scratch sometimes or buy them sometimes depending on how busy I am.
Hi, just wanted to double check that there is really no sugar in this recipe. Thank you.
Hi Amy! I just caught that error. There is in fact sugar in these cheesecakes. I apologize for not catching that error earlier. The recipe is updated now to say 1/2 cup sugar.