If you've ever been intimidated by the thought of a giant, cracking New York-style cheesecake, listen closely: This recipe is for you. We're breaking down the barriers and bringing you all that decadent, velvety flavor in a bite-sized package.
No water baths, no giant springform pans, and absolutely no stress. Whether you're a total baking rookie or just someone who loves a shortcut, these mini cheesecakes are about to become your friend. And with just 5 simple ingredients, our mini cheesecakes are the ultimate solution to indulging in a most delicious dessert, but with control.
Pro-Tips for the First-Timer
The Golden Rule: Every single ingredient-the cream cheese, the eggs, and the sour cream-must be at room temperature. Cold cream cheese leads to a lumpy batter, and we want silky smooth.
- Don’t Overbeat the Eggs: Once you add the eggs, turn that mixer to low. Over-mixing at this stage incorporates too much air, which causes the cheesecakes to puff up like soufflés and then collapse in the center.
- The “Jiggle” Test: You'll know they're done when the edges are set but the very center still has a slight, tiny wobble.
- Patience is a Virtue: Resist the urge to eat them warm! Cheesecake needs at least 3 to 4 hours in the fridge to set its structure and develop that signature tang.
Step by Step Instructions on How to Make Mini Cheesecakes:
TO MAKE THE CRUST:
- Combine melted butter with crushed wafer cookies.
- Press ½ teaspoon into lined muffin tins.
TO MAKE THE BATTER:
Combine softened cream cheese, sugar, butter and vanilla until light and fluffy.
PUT IT TOGETHER:
Add a small spoonful of cream cheese mixture on top of the crust and bake for 15 minutes or until firm.
The Bottom Line
Cheesecake doesn't have to be a project. By using a muffin tin and room-temperature ingredients, you eliminate the technical hurdles of a traditional bake while keeping the exact same texture and flavor. Follow the “jiggle test,” let them chill completely, and you'll have a professional-grade dessert with half the effort.
Grab your mixer and get started-your guests will love them!
LOOKING FOR MORE GREAT DESSERT RECIPES?
Print
SIMPLE Mini Cheesecakes with Wafer Crust
- Prep Time: 10 min
- Cook Time: 15-18 min
- Total Time: 25-28 min
- Yield: 24 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 40 vanilla wafers, crushed
- 3–4 tablespoons butter, melted
- 2 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
TOPPINGS:
- Whip Cream, Fresh Fruit, Canned Pie Filling
Get Recipe Ingredients
Instructions
- Preheat an oven to 375°F. and add cupcake liners to a mini muffin pan.
FOR THE CRUST:
- Crush the vanilla wafers in a food processor (or hit with a rolling pin in a resealable bag).
- Melt the butter in the microwave 20-30 seconds or until completely melted. Add the butter to the food processor and pulse until combined.
- Add about ½ teaspoon of the cookie mixture to the cupcake liners and tap to form to bottom using a wooden tart shaper or spoon.
FOR THE CHEESECAKE:
- Next, beat the cream cheese in a large mixing bowl until very smooth and fluffy. Add the sugar, eggs and vanilla, beat until creamy and smooth.
PUT IT TOGETHER:
- Add about 1 tablespoon cream cheese mixture on top of cookie crust.
- Bake for 15-18 minutes.
- Cheesecake will puff up a bit, but will deflate when cooled, this is normal.
- Cool completely on wire rack and add your choice of toppings.
KMG! How cute are these?
These came out wonderful!
This recipe makes WAY more than 24 mini-muffin cheesecakes. They are absolutely delicious and I got rave reviews. I made a small 9″ pie with the left over crumbs (could have used more) and baked it at 325° for about 40 minutes. I will make it again, but possible cut the ingredients by half for just the 24 minis, but it was so good, I was happy to have the extra.