Made with a vanilla wafer crust and a creamy cheesecake batter, these Mini Cheesecakes are a perfect bite-sized dessert.
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.
I have been making this mini cheesecake recipe for decades. It is my go-to dessert recipe when I need a simple bite-sized dessert that is guaranteed to be a hit.
Reasons to Love Mini Cheesecakes
- Super Simple Recipe: These individual cheesecakes are incredibly easy to make. We are talking about using only one bowl and a handful of ingredients. Truly easy-peasy!
- 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--no plates or utensils needed.
- 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. These Mini 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.
Notes on Ingredients
- Cream Cheese: You can use reduced-fat or full-fat cream cheese for this recipe, 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 to form a creamy, smooth batter.
- Vanilla Wafers: This recipe uses mini vanilla wafers, as they will fit better into a mini muffin tin.
- Lemon Juice: A bit of lemon juice will balance out the sweetness and make the flavors pop.
- 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
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.
- Prepare Muffin Tin. Line mini muffin tin pans with mini cupcake liners to keep the cheesecake from sticking to the pan and provide a serving vessel for the mini cheesecakes. Place 1 vanilla wafer into each cupcake liner.
- Prepare Cheesecake Filling. 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. Once the cream cheese is smooth, add the eggs, sugar, vanilla extract, and lemon juice and mix until smooth.
- Scoop Batter. Using a mini cookie scoop or a ½ tablespoon measuring spoon, portion out the batter evenly among the muffin cups. The batter should just cover the vanilla wafer and fill the muffin cup ⅔rd of the way full.
- Bake. 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. 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.
- Serve. Serve the mini cheesecakes plain or with any desired toppings like strawberries, blueberries, caramel syrup, chopped chocolate, or cherry pie filling--anything you like on cheesecake.
Storage Instructions
- 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.
More Favorite Dessert Recipes
- Banana Cake
- Ghirardelli Copycat Brownies
- Neiman Marcus Cookies
- Blueberry Pie Bars
- Hot Milk Cake
- Strawberry Bars
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 Cheesecakes
Ingredients
- 48 mini vanilla wafers
- 16 ounces cream cheese room temperature (2 (8-ounce) packages)
- 2 eggs room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- any desired toppings
Instructions
- Preheat the oven to 350℉and line 48 cups in mini muffin tings 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.
Equipment Needed
Notes
Nutrition
This post was originally published in 2018 but was updated in 2020 with a video and new pictures.
Marcia Polonkey
My cookies are not dense like a cheesecake and the aren’t peeling off the paper liner. The cake itself is full of holes. Did I bake too long or incorporate too much air when mixing?
Kristen Chidsey
It sounds like they are overbaked and overmixed. Sorry! I am sure they still taste delicious!
Lois
Hi, Can I use a regular size muffin tin?
Kristen Chidsey
Hi Lois! Yes, you can use a regular muffin tin but the vanilla wafer will not fully cover the bottom of the muffin cup. You can leave it as it is, with minimal crust, or make the graham cracker option I provide. You will also need to bake the muffins a bit longer, as they will be larger. I would start with 15 minutes, but plan for closer to 18 minutes.
Lois
Thanks so much
Magda
Loved the recipe, for how quick and easy it is!! Something I even made at work when I could spare a few minutes. It is uncomplicated, with a few ingredients, but so delectable for any occasion! You made it perfect and easy to follow! Thank you!
Hilda
Easy and delicious!
Sandra Cagle
I would like to use graham crackers and pecans for the crust. How would I make this crust?
Kristen Chidsey
Hi Sandra! I would recommend combining 3/4 cup graham cracker crumbs with 1/4 cup chopped pecans and 2 tablespoons of melted butter. Add to lined mini muffin pans and then bake at 350 degrees for F for 10 minutes. Then top with cheesecake batter and proceed with the recipe. Enjoy!
Clarissa
Do you spray the liners so the cheesecake mixture doesn't stick? Do you fill to the top?
Kristen Chidsey
Hi Clarissa! I don't spray the liners themselves, but do line the muffin tin with mini cupcake liners. I only add 1/2 tablespoon to each cup, which is no more than 2/3rds of the way full. Enjoy!
Nancy
Hello. Will this’ll recipe work with a graham crust instead of the vanIlla wafer?
Kristen Chidsey
Hi Nancy! Yes, you would need to prepare a graham cracker crust with melted butter and prebake for 10-15 minutes and then it should work just fine.
Diane Hannon
Are there different size mini pans? Using my mini pans the cups are only 3/4 of the way filled. Yours are to the tops of the papers and look so pretty. Followed the recipe as read. In the video, it looks like you fill the papers much fuller than what is called for. They taste great, just a little disappointed in the presentation.
Kristen Chidsey
Hi Diane! I am sorry your cheesecake did not look quite like mine. It very well could be a VERY slight difference in the size of the pan. I would try filling slightly more so they puff up a little better for you and keep an eye on the cooking time. Hope that helps.
Taryn
Served this for Father's Day and the disappeared! They were great!
Kristen Chidsey
I love hearing they were a hit! Thanks for sharing!
wilhelmina
These little cheesecakes are o yummy! They turned out perfectly baked and creamy. I am making another batch for the holiday!
Kristen Chidsey
So glad you enjoyed! Happy 4th!
Jeanette
I love sour cream as a layer on my cheesecake... is there a way to add easily to the minis??? Such a great idea just in time for the Fourth of July😊
Kristen Chidsey
I agree, Jeanette, sour cream is delicious on cheesecake. For these mini cheesecakes, it is a bit cumbersome to add. However, if you want to try it, mix together 1 cup sour cream with 1 tablespoon sugar and then after 9 minutes of bake time, remove them from the oven and carefully dollop a tiny bit on the cheesecakes and spread evenly, and return the oven for 4-6 minutes.
jeanette
Thanks!! I’ll let you know how it turns out!!! Thanks for the quick response😊
Kristen Chidsey
Sure thing!
Ellen W.
What a great idea! Mini Cheesecakes... One small portion to enjoy without having to gobble down an entire cake.
Thank you
eHw
Kristen Chidsey
They are so fun, aren't they?!
Susan
I don't have mini cupcake tins or papers. Can I use regular size muffin tins? Thank you!
Kristen Chidsey
Hi Susan. You can use regular muffin tins, but you will need to make modifications. This will only make about 24 cupcakes and the cook time will increase to 20-25 minutes. I hope you enjoy!
Amy
Hi, just wanted to double check that there is really no sugar in this recipe. Thank you.
Kristen Chidsey
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.
Stef
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.
Rosemary
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.