This mini cheesecake recipe is made with a vanilla wafer crust and a perfectly creamy and light cheesecake batter to create a delicious bite-sized dessert.
16 ouncescream cheeseroom temperature (2 (8-ounce) packages)
2eggsroom temperature
½cupgranulated sugar
1teaspoonvanilla extract
1teaspoonfresh 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.
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. 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 cheesecakes in the refrigerator for up to 4 days or freeze in a freezer-safe container for up to 3 months.