Mini Cheesecakes
With a creamy cheesecake filling and a simple vanilla wafer crust, these Mini Cheesecakes deliver all the flavor of classic cheesecake in a delicious bite-sized dessert.
Servings: 48
Equipment
Ingredients
- 48 mini vanilla wafers
- 2 (8-ounce) packages full-fat cream cheese room temperature
- 2 large eggs room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
Instructions
- Preheat the oven to 350℉ (175℃) 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 and completely smooth.
- Add 2 large eggs, ½ cup granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon fresh lemon juice to the cream cheese and mix again on medium speed until just incorporated. If needed, scrape down the sides and briefly mix again until smooth.
- 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 about ⅔rds of the way full.
- Bake for 12-15 minutes or until the cheesecakes' sides are set and slightly puffed 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.
Video
Notes
Use room temperature ingredients! Be sure your cream cheese and eggs are at room temperature before preparing the 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.
Using Regular Vanilla Wafers: 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℉ for 20-22 minutes or until sides are set and center jiggles just a tiny bit.
Lemon Juice: 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.
Adjusting servings: This recipe can easily be cut in half for a small gathering or doubled for a large party.
Storage: Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days. To freeze, flash freeze, transfer to a freezer-safe container, and store in freezer for up to 2 months.
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 57mg | Potassium: 20mg | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.1mg
