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
Notes
Cooled mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3-4 days. For freezing, ensure cheesecakes are completely cooled and chilled. Place on a baking sheet and freeze until firm (1-2 hours). Transfer to a freezer-safe container; store for up to 1 month. Best served chilled.
