Mini Cheesecakes with Vanilla Wafers are an effortless and incredibly satisfying treat that delivers all the classic cheesecake flavor in perfectly portioned, no-fuss bites. This recipe is your shortcut to delightful individual desserts that are sure to impress.
Key Ingredients for Mini Cheesecakes with Vanilla Wafers:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or plain Greek yogurt
- 1/4 cup finely crushed vanilla wafer cookies (about 10-12 wafers)
- Additional vanilla wafer cookies, for serving
- Optional toppings: fresh berries, fruit compote, chocolate drizzle, whipped cream
How to Make Mini Cheesecakes with Vanilla Wafers:
Whip up these delightful Mini Cheesecakes with Vanilla Wafers in under an hour, with minimal active preparation, making them a perfect last-minute dessert. Their creamy texture and sweet vanilla undertones are utterly irresistible, balanced by the subtle crunch of the vanilla wafer base. This recipe takes approximately 20 minutes of prep time and 20-25 minutes of baking time, with a brief chilling period.
Step-by-Step Instructions:
- Preheat Your Oven and Prepare the Pan: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or grease it very well. For an extra sturdy base and easier removal, you can also lightly grease the muffin tin and then press about a tablespoon of the crushed vanilla wafers into the bottom of each cup.
- Make the Vanilla Wafer Base: In a small bowl, combine the 1/4 cup of finely crushed vanilla wafer cookies with 1 tablespoon of melted butter (optional, but it helps them set). Press a small amount of this mixture firmly into the bottom of each prepared muffin cup to form your base. If you’re not pre-pressing them into the pan, you can add them later.
- Beat the Cream Cheese and Sugar: In a medium mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy, with no lumps. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
- Incorporate Egg and Vanilla: Add the room-temperature egg to the cream cheese mixture. Beat on low speed just until combined, being careful not to overmix, as this can lead to cracking. Stir in the vanilla extract until evenly distributed.
- Add Sour Cream and Mix: Gently fold in the sour cream (or Greek yogurt) until just incorporated. The batter should be smooth and silky.
- Distribute the Batter: Spoon or pipe the cheesecake batter evenly over the vanilla wafer bases in the prepared muffin tin. Fill each cup about two-thirds to three-quarters full. If you didn’t pre-press your wafer base, now is the time to sprinkle a small amount of the crushed wafers on top of the batter in each cup.
- Bake the Cheesecakes: Bake for 20-25 minutes, or until the edges of the cheesecakes are set and the centers are still slightly soft and jiggly. They will continue to firm up as they cool. Avoid opening the oven door too frequently during baking.
- Cool the Cheesecakes: Once baked, carefully remove the muffin tin from the oven. Let the mini cheesecakes cool in the tin for about 10-15 minutes. This allows them to set further before you attempt to remove them.
- Chill and Serve: Gently remove the mini cheesecakes from the muffin tin. For the best texture and flavor, chill them in the refrigerator for at least 1 hour before serving. Serve them plain or with your favorite toppings like fresh berries, a dollop of whipped cream, or a drizzle of chocolate sauce. A whole vanilla wafer cookie can also be placed on top for an extra touch.
Why You’ll Love This Mini Cheesecakes with Vanilla Wafers:
You’ll adore these Mini Cheesecakes with Vanilla Wafers for their incredibly light and creamy texture, perfectly balanced by the sweet, buttery crunch of the vanilla wafer crust. Unlike a full-sized cheesecake that can be intimidating to slice and serve, these individual portions are wonderfully convenient and eliminate any worries about messy cuts. The subtle, comforting flavor of vanilla, accentuated by the classic wafer, makes them a timeless crowd-pleaser that’s more accessible and budget-friendly than buying pre-made desserts from a bakery.
Imagine the joy of a perfectly portioned dessert that’s simple to make yet feels incredibly elegant, all without the need for a water bath or complex techniques. These mini cheesecakes are a testament to how delicious and satisfying homemade treats can be, offering a delightful alternative to more labor-intensive desserts like a New York-style cheesecake. So go ahead, gather your ingredients, and treat yourself to these delightful Mini Cheesecakes with Vanilla Wafers—you won’t regret it!
Storing and Reheating Tips:
Properly storing your delightful Mini Cheesecakes with Vanilla Wafers will ensure they remain as delicious as when they were first made.
- Refrigeration: Cooled mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3-4 days. If you have several, you can place them in a single layer on a plate or baking sheet, cover loosely with plastic wrap, and then transfer to an airtight container once fully chilled to prevent them from drying out.
- Freezing: To freeze, ensure the cheesecakes are completely cooled and chilled. Place them on a baking sheet in a single layer and freeze until firm (about 1-2 hours). Once frozen, transfer them to a freezer-safe airtight container or heavy-duty freezer bag. They can be stored in the freezer for up to 1 month.
- Reheating for Serving: These are best served chilled, so no reheating is typically necessary. If you wish to serve them slightly warmer (though not recommended for optimal texture), you can allow them to sit at room temperature for about 15-20 minutes before serving. For frozen cheesecakes, thaw them overnight in the refrigerator before serving.
Final Thoughts:
These Mini Cheesecakes with Vanilla Wafers are a true testament to simple elegance and delightful flavor. They offer a perfect, fuss-free way to enjoy a classic dessert, so why not whip up a batch today and savor every bite?
Mini Cheesecakes with Vanilla Wafers
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or grease it very well. For an extra sturdy base and easier removal, you can also lightly grease the muffin tin and then press about a tablespoon of the crushed vanilla wafers into the bottom of each cup.1/4 cup finely crushed vanilla wafer cookies
- In a small bowl, combine the 1/4 cup of finely crushed vanilla wafer cookies with 1 tablespoon of melted butter (optional, but it helps them set). Press a small amount of this mixture firmly into the bottom of each prepared muffin cup to form your base. If you’re not pre-pressing them into the pan, you can add them later.1/4 cup finely crushed vanilla wafer cookies, 1 tablespoon melted butter
- In a medium mixing bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy, with no lumps. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy, scraping down the sides of the bowl as needed.8 ounces cream cheese, 1/2 cup granulated sugar
- Add the room-temperature egg to the cream cheese mixture. Beat on low speed just until combined, being careful not to overmix, as this can lead to cracking. Stir in the vanilla extract until evenly distributed.1 large egg, 1 teaspoon vanilla extract
- Gently fold in the sour cream (or Greek yogurt) until just incorporated. The batter should be smooth and silky.1/4 cup sour cream or plain Greek yogurt
- Spoon or pipe the cheesecake batter evenly over the vanilla wafer bases in the prepared muffin tin. Fill each cup about two-thirds to three-quarters full. If you didn’t pre-press your wafer base, now is the time to sprinkle a small amount of the crushed wafers on top of the batter in each cup.1/4 cup finely crushed vanilla wafer cookies
- Bake for 20-25 minutes, or until the edges of the cheesecakes are set and the centers are still slightly soft and jiggly. They will continue to firm up as they cool. Avoid opening the oven door too frequently during baking.
- Once baked, carefully remove the muffin tin from the oven. Let the mini cheesecakes cool in the tin for about 10-15 minutes. This allows them to set further before you attempt to remove them.
- Gently remove the mini cheesecakes from the muffin tin. For the best texture and flavor, chill them in the refrigerator for at least 1 hour before serving. Serve them plain or with your favorite toppings like fresh berries, a dollop of whipped cream, or a drizzle of chocolate sauce. A whole vanilla wafer cookie can also be placed on top for an extra touch.Additional vanilla wafer cookies, Optional toppings