Mini Vanilla Wafer Cheesecakes: A Bite-Sized Dessert Delight

Who can resist a creamy, dreamy cheesecake? Now, imagine that same decadent flavor in a perfectly portioned mini version, complete with a delightful vanilla wafer crust. These mini vanilla wafer cheesecakes are the answer to your dessert cravings, offering a delightful combination of textures and flavors in every single bite. They’re incredibly easy to make, perfect for parties, potlucks, or simply a delightful treat to enjoy at home. Forget complicated baking projects; these mini cheesecakes are a breeze!

This recipe takes the classic cheesecake and simplifies it, making it accessible to even the most novice baker. The vanilla wafer crust adds a touch of sweetness and a satisfying crunch that perfectly complements the creamy cheesecake filling. Plus, the individual servings make them ideal for portion control and easy serving. Get ready to impress your friends and family with these adorable and delicious mini cheesecakes!

Why You’ll Love These Mini Cheesecakes

• Easy to Make: This recipe requires minimal effort and no complicated techniques.
• Perfectly Portioned: Individual servings are ideal for portion control and serving at parties.
• Delicious Flavor: The creamy cheesecake filling paired with the vanilla wafer crust is a match made in dessert heaven.
• Versatile: Easily customizable with different toppings and flavor variations.
• Crowd-Pleasing: A guaranteed hit at any gathering.

Ingredients You’ll Need

For the Crust:

• Vanilla Wafers: About 40-45 wafers (depending on size). You’ll need enough to line the bottom of each muffin tin cup.
• Melted Butter: 2 tablespoons. Unsalted butter is recommended to control the overall saltiness.

For the Filling:

• Cream Cheese: 16 ounces (2 packages) of full-fat cream cheese, softened to room temperature. This is crucial for a smooth and creamy filling.
• Granulated Sugar: 1/2 cup. Adjust to your preference if you like a sweeter cheesecake.
• Eggs: 2 large eggs, at room temperature. Room temperature eggs incorporate more easily into the batter.
• Vanilla Extract: 1 teaspoon. Pure vanilla extract adds the best flavor, but imitation vanilla extract can be used in a pinch.
• Sour Cream: 1/4 cup. Full-fat sour cream adds richness and tanginess to the filling.

Optional Toppings:

• Fresh Berries: Strawberries, blueberries, raspberries, or a mix.
• Whipped Cream: Homemade or store-bought.
• Chocolate Sauce: Drizzle for a decadent touch.
• Fruit Preserves: Strawberry, raspberry, or your favorite flavor.
• Lemon Zest: Adds a bright and citrusy flavor.

Equipment You’ll Need

• Muffin Tin: A standard 12-cup muffin tin.
• Mixing Bowls: At least two mixing bowls, one for the crust and one for the filling.
• Electric Mixer: A stand mixer or hand mixer.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rubber Spatula: For scraping down the sides of the bowl.
• Optional: Paper liners for the muffin tin (for easy removal).

Step-by-Step Instructions

Step 1: Prepare the Vanilla Wafer Crust

This is the foundation of your mini cheesecakes, so let’s get it right!

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Line Muffin Tin (Optional): If desired, line a 12-cup muffin tin with paper liners. This will make it easier to remove the cheesecakes later. If you don’t use liners, you can grease the muffin tin with cooking spray.
3. Prepare Wafers: Place one vanilla wafer in the bottom of each muffin tin cup. Gently press it down to create a flat base.
4. Melt Butter: Melt the butter in a microwave-safe bowl or in a saucepan over low heat.
5. Brush Wafers (Optional): For a slightly richer crust and to help the wafers adhere to the filling, you can lightly brush each wafer with a small amount of the melted butter. This step is optional, but it adds a nice touch.

Step 2: Make the Cheesecake Filling

Now for the creamy, dreamy part!

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is a crucial step for a lump-free filling. Make sure the cream cheese is truly softened; otherwise, you’ll end up with a lumpy cheesecake.
2. Add Sugar: Gradually add the granulated sugar to the cream cheese, beating until well combined. Be careful not to overbeat at this stage, as it can incorporate too much air into the filling.
3. Add Eggs: Add the eggs one at a time, beating well after each addition. Again, avoid overbeating. Just mix until the eggs are fully incorporated.
4. Add Vanilla Extract and Sour Cream: Stir in the vanilla extract and sour cream until just combined. Don’t overmix. Overmixing can lead to a cracked cheesecake.

Step 3: Assemble and Bake the Mini Cheesecakes

Time to put it all together and bake these beauties!

1. Fill Muffin Cups: Spoon the cheesecake filling into each muffin tin cup, filling them almost to the top. Leave a little space at the top to prevent overflow during baking.
2. Bake: Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center is just slightly jiggly. The baking time may vary depending on your oven, so keep a close eye on them.
3. Cool: Turn off the oven and crack the oven door slightly. Let the cheesecakes cool in the oven for about 30 minutes. This helps prevent cracking. Then, remove the muffin tin from the oven and let the cheesecakes cool completely at room temperature.
4. Chill: Cover the muffin tin with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the cheesecakes to firm up and develop their flavor.

Step 4: Decorate and Serve

The final flourish! Get creative with your toppings.

1. Remove Cheesecakes: Gently remove the cheesecakes from the muffin tin. If you used paper liners, simply lift them out. If you didn’t use liners, you may need to run a thin knife around the edges to loosen them.
2. Add Toppings: Decorate the cheesecakes with your favorite toppings. Fresh berries, whipped cream, chocolate sauce, and fruit preserves are all great options.
3. Serve: Serve immediately or store in the refrigerator for up to 3 days.

Tips for Perfect Mini Cheesecakes

• Use Room Temperature Ingredients: Softened cream cheese and room temperature eggs are essential for a smooth and creamy filling.
• Don’t Overbeat: Overbeating the filling can incorporate too much air, which can cause the cheesecakes to crack.
• Bake at a Low Temperature: Baking at a low temperature helps prevent the cheesecakes from cracking.
• Cool Slowly: Cooling the cheesecakes slowly in the oven helps prevent cracking.
• Chill Thoroughly: Chilling the cheesecakes for at least 2 hours is essential for them to firm up and develop their flavor.
• Don’t Overfill: Overfilling the muffin cups can cause the cheesecakes to overflow during baking.
• Check for Doneness: The cheesecakes are done when the edges are set and the center is just slightly jiggly.

Variations and Customization

Get creative and experiment with different flavors and toppings!

• Chocolate Chip: Add 1/2 cup of mini chocolate chips to the cheesecake filling.
• Lemon: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the cheesecake filling.
• Oreo: Crush a few Oreo cookies and sprinkle them on top of the cheesecakes. You can also add crushed Oreos to the filling.
• Peanut Butter: Add 1/4 cup of peanut butter to the cheesecake filling.
• Salted Caramel: Drizzle salted caramel sauce over the cheesecakes.
• Strawberry Swirl: Swirl strawberry jam or preserves into the cheesecake filling before baking.
• Different Crusts: While vanilla wafers are a classic choice, you can experiment with other cookie crusts, such as graham crackers or chocolate wafers.

Serving Suggestions

• Parties and Gatherings: These mini cheesecakes are perfect for parties, potlucks, and other gatherings. They’re easy to serve and always a crowd-pleaser.
• Dessert Table: Add them to your dessert table for a variety of options.
• After-Dinner Treat: Enjoy them as a delightful after-dinner treat.
• Gift Giving: Package them in a pretty box and give them as a homemade gift.
• Pair with Coffee or Tea: These cheesecakes pair perfectly with a cup of coffee or tea.

Storage Instructions

• Refrigerate: Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
• Freeze: For longer storage, you can freeze the cheesecakes. Wrap them individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutrition Information (Approximate)

Please note that the nutrition information is an estimate and may vary depending on the specific ingredients used.

• Calories: 150-200 per mini cheesecake
• Fat: 10-15 grams
• Saturated Fat: 6-9 grams
• Cholesterol: 40-50 milligrams
• Sodium: 50-70 milligrams
• Carbohydrates: 12-18 grams
• Sugar: 8-12 grams
• Protein: 2-3 grams

Printable Recipe Card

Here’s a printable recipe card for your convenience:

Mini Vanilla Wafer Cheesecakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Cooling Time: 1 hour

Chill Time: 2 hours (or overnight)

Yield: 12 mini cheesecakes

Ingredients:

For the Crust:

• 40-45 vanilla wafers
• 2 tablespoons melted butter

For the Filling:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

Instructions:

1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or grease well.
2. Place one vanilla wafer in the bottom of each muffin tin cup. Brush with melted butter (optional).
3. In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until combined.
4. Add eggs one at a time, beating after each addition. Stir in vanilla extract and sour cream.
5. Spoon filling into muffin cups, almost to the top.
6. Bake for 18-22 minutes, or until edges are set and center is slightly jiggly.
7. Turn off oven and crack door. Let cheesecakes cool in oven for 30 minutes.
8. Remove from oven and cool completely at room temperature.
9. Cover and refrigerate for at least 2 hours, or overnight.
10. Remove from muffin tin and decorate with desired toppings. Serve and enjoy!

Conclusion

These mini vanilla wafer cheesecakes are a delightful and easy-to-make dessert that’s perfect for any occasion. With their creamy filling, crunchy crust, and customizable toppings, they’re sure to be a hit with everyone. So, gather your ingredients, follow the simple steps, and get ready to indulge in these bite-sized treats! Happy baking!