Description
Delight in these creamy Mini Cheesecakes with a crunchy vanilla wafer crust, perfect individual desserts that combine smooth cream cheese filling with a sweet, crisp base. Easy to make and ideal for parties or a sweet treat, topped with fresh fruit or your favorite pie filling.
Ingredients
Scale
Crust
- 12 vanilla wafer cookies
Filling
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 cup sour cream
Toppings (optional)
- Fresh fruit or pie filling
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to prevent sticking and facilitate easy removal.
- Make crust: Place one vanilla wafer cookie flat-side down into the bottom of each paper liner; this will form the crunchy, sweet crust base for each mini cheesecake.
- Beat cream cheese and sugar: In a mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is creamy and smooth without lumps for a silky filling.
- Add eggs: Add the eggs to the cream cheese mixture one at a time, beating well after each addition to ensure full incorporation and a smooth batter.
- Mix in flavorings and flour: Stir in the vanilla extract, all-purpose flour, and sour cream until fully combined and the batter is smooth and homogeneous.
- Fill muffin cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow space for slight rising.
- Bake: Bake the cheesecakes in the preheated oven for 18 to 22 minutes, or until the centers are just set but still slightly jiggly, indicating perfect doneness.
- Cool: Remove the pan from the oven and let the cheesecakes cool in the tin for 10 minutes, then transfer the mini cheesecakes to a wire rack to cool completely at room temperature.
- Chill: Place the cooled cheesecakes in the refrigerator for at least 2 hours to set fully, which enhances their texture and flavor.
- Serve with toppings: Before serving, optionally top the mini cheesecakes with fresh fruit, jam, or your favorite pie filling for added sweetness and visual appeal.
Notes
- These mini cheesecakes can be made ahead of time and frozen (without toppings) for up to one month; thaw in the refrigerator before serving.
- For a firmer texture, chill overnight instead of just 2 hours.
- Use paper liners designed for baking to prevent any sticking issues when removing cheesecakes.
- Ensure the cream cheese is softened to room temperature for a smoother batter and better texture.
