Made with a vanilla wafer crust and a creamy cheesecake batter, these Mini Cheesecakes are a perfect bite-sized dessert.
![Mini Cheesecakes Mini cheesecakes on white plate topped with fresh fruit.](https://amindfullmom.com/wp-content/uploads/2024/05/Mini-Cheesecake-Recipe.jpg)
You can't go wrong with cheesecake. From classic cheesecake to Instant Pot cheesecake to lemon cheesecake bars to these vanilla wafer mini cheesecakes, cheesecake is always a crowd-pleasing dessert.
So when I need a simple bite-sized dessert that is guaranteed to be be a hit, I turn to this mini cheesecake recipe! It has been my go-to dessert recipe for decades!
Reasons to Love Mini Cheesecakes
- Super Simple Recipe. These individual cheesecakes are incredibly easy to make. They are made with just a handful of ingredients and mixed up in one mixing bowl! Truly easy-peasy!
- Creamy and Delicious. These Mini Cheesecakes are perfection. A creamy, rich cheesecake that is just sweet enough, contrasted against a crisp vanilla wafer.
- Bite-Sized. Handheld mini desserts are perfect for parties and gatherings of all sizes.
- Customizable: You can serve these mini cheesecakes plain or with a variety of toppings for your guests to pick and choose from for a fun, interactive dessert.
- Make-Ahead Dessert Recipe. Mini Cheesecakes can be made up to 4 days in advance and unlike many foods, they taste better after refrigeration.
Ingredients For Mini Cheesecakes
![Mini Cheesecake Recipe Labled ingredients for cheesecake. Sugar, cream cheese, vanilla, lemon juice, eggs, and vanilla wafer.](https://amindfullmom.com/wp-content/uploads/2018/11/Mini-Cheesecake-Ingredients-1024x791.jpg)
- Cheesecake Batter: Mini cheesecakes feature the same classic ingredients you find in traditional cheesecakes; cream cheese, eggs, sugar, vanilla, and lemon juice. Be sure to full-fat cream cheese for best results.
- Vanilla Wafers: Instead of making a graham cracker crust, the crust is simply a vanilla wafter. Specifically, a mini vanilla wafer for these mini cheesecakes! The mini cookies fit perfectly into a mini muffin tin.
Can't Find Mini Vanilla Wafers?
Use regular vanilla wafers and a regular-sized muffin pan to make small (not mini) cheesecakes. I have provided baking times and detailed instructions in the recipe card.
How to Make Mini Cheesecakes
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Use Vanilla Wafers for Cheesecake Crust
To make the "crust" of these mini cheesecakes, simply place a single vanilla wafter into each cavity of a mini muffin tin. I do recommend also lining the pan with mini muffin liners to prevent the cheesecakes from sticking to the pan. The liners also provide a serving vessel fit for a party!
![Vanilla Wafer Cheesecake Recipe A mini muffin tin liner with liners and vanilla wafers.](https://amindfullmom.com/wp-content/uploads/2024/05/Cheesecakes-with-Vanilla-Wafter-Crust.jpg)
Prepare Cheesecake Batter
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 to form a creamy, smooth batter. I also recommend beating it until light and fluffy BEFORE adding your eggs, sugar, vanilla, and lemon juice.
![Bite-Sized Cheesecakes Bowl with Cheesecake Batter for mini cheesecakes.](https://amindfullmom.com/wp-content/uploads/2024/05/Bite-sized-Cheesecake.jpg)
Use a Cookie Scoop to Portion Batter
Using a small cookie scoop or a ½ tablespoon measuring spoon will help to evenly portion out the cheesecake batter between the muffin cups and cut down on the chances of making a mess.
![Muffin Tin Cheesecakes Mini cookie scoop scooping cheesecake batter into mini muffin pan.](https://amindfullmom.com/wp-content/uploads/2024/05/Recipe-for-Mini-Cheesecakes-with-Vanilla-Wafers.jpg)
Bake Until Sides Are Set
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.
Chill Before Serving
Once cooled, place the mini cheesecakes into an airtight container and refrigerate for at least 2 hours before serving. Cheesecake always tastes better after refrigeration but because these are mini, they don't need to chill overnight, as a classic cheesecake recipe.
![Bite-Sized Cheesecake Recipe Mini cheesecakes on white plate topped with fresh fruit.](https://amindfullmom.com/wp-content/uploads/2024/05/Recipe-for-Mini-Cheesecakes.jpg)
Topping Ideas for Mini Cheesecakes
The toppings are endless for these mini cheesecakes. Below are a few of my favorite ideas. Fresh fruit, pie filling, chocolate syrup, caramel, chocolate chips, whipped cream, or lemon curd are all great options. For a party, I suggest serving plain and offering different topping options for people to top as desired.
How to Store Mini Cheesecakes
- Refrigerate: Once the baked cheesecakes have cooled to room temperature, place them in an airtight container and store them in the refrigerator for up to 4 days.
- Freeze: To freeze the mini cheesecakes, let them cool completely. Once cooled, place them on a baking sheet, place them in the freezer, and freeze until solid. Transfer the frozen cheesecakes to a freezer bag and seal well. Store in the freezer for up to 2-3 months. Defrost in the refrigerator overnight before serving.
Recipe FAQs
Yes! As written, this mini cheesecake recipe makes 48 mini cheesecakes. Feel free to cut the recipe in half for a small gathering or to enjoy as a family. You can also double this recipe for a larger party.
Yes! But it will take a bit more work. Combine 1 cup of graham cracker crumbs with 2 tablespoons of granulated sugar and 3 tablespoons of melted butter until the mixture resembles coarse sand. Press 2 teaspoons of the mixture into each muffin tin and bake at 350 degrees F for 5 minutes.
Line 15 regular sized muffin cups with a cupcake liner. Place a single vanilla wafer in the bottom of each cup. Using an ice cream scoop or a ¼ cup measuring spoon, spoon cream cheese mixture into prepared muffin pan. Fill each cup ¾ full. Bake at 350 degrees F for 20-22 minutes or until sides are set and center jiggles just a tiny bit.
More Favorite Dessert Recipes
- Banana Cake
- Ghirardelli Copycat Brownies
- Neiman Marcus Cookies
- Blueberry Pie Bars
- Hot Milk Cake
- Texas Sheet Cake
- Strawberry Bars
- Cherry Crumble Pie
I would love to know how you enjoy these Party Perfect Mini Cheesecakes! Be sure to leave a comment and review below if you gave this recipe a try.
![Mini Muffin tin cheesecakes on white platter topped with fresh berries](https://amindfullmom.com/wp-content/uploads/2018/10/Individual-Cheesecakes-360x360.jpg)
Mini Cheesecakes
Ingredients
- 48 mini vanilla wafers see recipe notes for using regular sized vanilla wafers
- 16 ounces cream cheese room temperature, two (8-ounce) packages
- 2 large eggs room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
Instructions
- Preheat the oven to 350℉ and line 48 cups in mini muffin tins with mini cupcake liners. Place 1 mini vanilla wafer into each cupcake liner, pushing down gently if needed.
- In a large mixing bowl or stand mixer, beat the cream cheese on medium speed until light and fluffy. To the cream cheese, add the eggs, sugar, vanilla extract, and lemon juice. Mix on medium speed, until the mixture is smooth and creamy.
- Using a mini cookie scoop or a ½ tablespoon measuring spoon, portion out the batter evenly among the 48 muffin cups.
- Bake for 12-15 minutes or until the cheesecakes' sides puff up and the center is still a TINY bit jiggly, being careful to not overbake.
- Remove the cheesecakes from the oven and place the pan on a cooling rack to cool for 10 minutes. Carefully remove the cheesecakes from the pan and cool for another 10-20 minutes, or until cool to the touch.
- Place the cheesecakes into a sealed container and store them in the fridge for at least 2 hours, or until completely chilled, before serving.
- Serve plain or with fresh fruit, pie filling, chocolate, whipped cream, etc.
Anna
👏👏🫶😘
Anna
Awesome recipe thanks for the sharing 🫶
Kristen Chidsey
Thank you, Anna! We love these mini cheesecakes ourselves.
Kristyn
Mini cheesecakes are the best. They are great for entertaining & everyone loves them!
Kristen Chidsey
Thanks Kristyn! I love making them for parties myself.
jess
These mini cheesecakes were everything that I wanted them to be and more, thank you so much for sharing this amazing recipe!
Kristen Chidsey
You are so very welcome! I love hearing you enjoyed and appreciate you taking the time to leave a review 🙂
Mel
Loved these so much! Not only were they adorable, they were delicious too!
Kristen Chidsey
Thanks for sharing, Mel 🙂
Ms. A
These mini cheesecakes were the perfect make ahead dessert for our weekend brunch. So easy to make and there wasn't any leftover.
Kristen Chidsey
What a great treat for brunch and thanks for taking the time to leave a review 🙂
Julie P
I made this and took it to church, and they were gone so fast! They are so creamy and delicious. This is an easy recipe, and the little mini Nilla wafers were a great crust. We added fresh fruit on top of some cheesecakes and chocolate chips on the others. Thanks for the tip on setting out the cream cheese and eggs to get them at room temperature. We didn't have any lumps! Now, I am just printing out the recipe for the ladies who requested it at church.
Kristen Chidsey
Aww, I love hearing this Julie! Thanks for sharing.
James morgan
Love the recipe
Kylie
I love making mini cheesecakes, the bite-sized treats are the best. These were so easy and they didn't last long. My kids loved them too.
Sara
Every bite is perfection! These are the perfect treat for any occasion.