Mini Cheesecakes With Vanilla Wafer Crust (Printable)
Creamy individual cheesecakes with crisp vanilla wafer base, perfect for parties and dessert platters.
# What You'll Need:
→ Crust
01 - 12 vanilla wafer cookies
→ Cheesecake Filling
02 - 16 oz cream cheese, softened
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp pure vanilla extract
06 - 1/4 cup sour cream
07 - 1 tbsp all-purpose flour
08 - Pinch of salt
→ Topping
09 - 1/2 cup sour cream
10 - 2 tbsp powdered sugar
11 - Fresh berries or fruit preserves
# How To Make It:
01 - Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Place one vanilla wafer cookie, flat side down, in the bottom of each liner.
03 - In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
04 - Add eggs one at a time, mixing well after each addition.
05 - Mix in vanilla extract, sour cream, flour, and salt until just combined.
06 - Divide the batter evenly among the muffin cups, filling each about 3/4 full.
07 - Bake for 16–18 minutes, or until centers are just set and slightly wobbly.
08 - Remove from oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
09 - Mix sour cream and powdered sugar until smooth. Spoon a dollop onto each cooled cheesecake and garnish with berries or fruit preserves.
10 - Refrigerate for at least 30 minutes before serving.
# Expert Tips:
01 -
- Each cheesecake has its own adorable crisp crust that gets softer and more cookie like as it sits
- They bake faster than a full sized cheesecake but deliver all the same creamy tangy satisfaction
02 -
- Overbaking causes cracks—pull them when the centers still jiggle slightly
- Room temperature ingredients prevent lumps and ensure smooth texture
03 -
- Run a thin knife around the edges while they are still warm for clean removal
- Chill your mixing bowl if your kitchen is especially warm