Super Easy Mini Cheesecakes with Vanilla Wafer Crust
These Super Easy Mini Cheesecakes with Vanilla Wafer Crust are perfectly rich, creamy and ready in a jiffy!
One reader, Colleen, commented: “I’ve been making these mini-cheesecakes for about 45 years. My family loves them, and they are so beautiful for all kinds of events, especially the holidays. ★★★★★“
You don’t need any fancy equipment either, just a standard sized muffin pan.
Such a great make-ahead dessert. I absolutely love the creamy cheesecake filling in these adorable cherry cheesecakes.
Looking for more cheesecake recipes? Try Red Velvet Cheesecake Bars or Low Carb Strawberry Cheesecake.
Why I love this mini cheesecake recipe
• This recipe is incredibly easy to make and includes several different topping options to use too!
• Bite-sized cheesecakes are just somehow more fun!
• This recipe for creamy mini cheesecakes is so simple and perfect for a small crowd.
• Recipe easily doubles to make 24 mini cheesecake bites! Perfect for a party with a dessert buffet.
• I love using a cookie on the bottom instead of graham cracker crumbs because it’s SO easy!
• They have such an amazing creamy texture. Great for cheesecake lovers!
Ingredient Notes
• Vanilla Wafer Cookies – Use the regular sized vanilla wafers, not the mini vanilla wafers. We used a generic brand and it worked great.
• Cream Cheese – For best results, use regular cream cheese (comes in a block). Do not used whipped cream cheese. Full-fat cream cheese gives the best texture and flavor. If you wish, you can use low-fat cream cheese. Make sure to use room temperature cream cheese.
• Sugar – You will need white sugar or granulated sugar for this recipe.
• Eggs – Make sure they are large eggs at room temperature.
• Vanilla – Vanilla bean paste gives your desserts a very nice vanilla flavor and little flecks of vanilla bean in your cheesecake. Substitute an equal amount of vanilla extract, if desired.
• Pie Filling – We used store bought cherry pie filling. Or you could use your favorite topping.
How to make these mini cherry cheesecakes
1) Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Place a single vanilla wafer in the bottom of each cup.
2) In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth and creamy. With electric mixer on low, gradually at 3/4 cup sugar. Turn mixer up to medium speed and beat for one minute.
3) Add the eggs, one at a time. Make sure to beat well after each egg. Stir in 1 teaspoon vanilla bean paste or you can substitute vanilla extract, if desired.
4) Using a muffin scoop or ice cream scoop, spoon cream cheese mixture into prepared muffin pan. Fill each cup 3/4 full. Bake mini cheesecakes until set, about 20-22 minutes. Remove pan from oven. Let cheesecakes cool in pan. Then place pan in refrigerator to cool completely for 2 hours.
5) When ready to serve, place on platter. Place a dollop of cherry pie filling on top of each cheesecake. Store leftover cheesecake cups in the refrigerator for up to four days. Freeze up to two months. If you freeze them, thaw in the refrigerator overnight before serving.
Expert Tips
• Do not use fat free cream cheese for this recipe. It makes the tiny cheesecakes dry and the flavor is not the best.
• For an added layer of flavor, try adding the zest of one whole lemon and one whole orange to give it a lovely citrus flavor.
• If you prefer a chocolate crust, use Oreo cookies in the bottom instead of vanilla wafers.You could also add mini chocolate chips to the filling.
• Try topping mini cheesecakes with a dollop of whipped cream or Cool Whip and a raspberry instead of the pie filling.
• You could also whip up this cheesecake batter in a food processor if you wanted to.
Frequently Asked Questions
• How do you know when your individual cheesecakes are done? The tops of the mini cheesecakes will puff up in the oven and look set. The edges should be completely set, but the center will still be just a little bit jiggly. The cheesecakes will continue to set up as they cool and once they’re refrigerated.
• How do I store them? Store in the fridge in an airtight container for best results. A Tupperware type container works best, they can sweat in plastic and become soggy. They will keep for up to 5 days.
• Can I freeze them? Do not top your cheesecakes before freezing them. Keep in an airtight freezer safe plastic bag for up to 3 months in the freezer. Thaw in the fridge before using and top as desired.
Related Recipes
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Super Easy Mini Cheesecakes with Vanilla Wafer Crust
Ingredients
- 15 vanilla wafer cookies
- 16 ounces full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 can cherry pie filling
Instructions
- Preheat your oven to 350°F. Line muffin pan with cupcake liners. (You will need two pans since the recipe makes 15 mini cheesecakes.) Place a single vanilla wafer in the bottom of each cup.
- In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth and creamy. With electric mixer on low, gradually at 3/4 cup sugar. Turn mixer up to medium speed and beat for one minute.
- Add the eggs, one at a time. Make sure to beat well after each egg. Stir in 1 teaspoon vanilla bean paste or you can substitute vanilla extract, if desired.
- Using a muffin scoop or ice cream scoop, spoon cream cheese mixture into prepared muffin pan. Fill each cup 3/4 full. Bake mini cheesecakes until set, about 20-22 minutes. Remove pan from oven. Let cheesecakes cool in pan. Then place pan in refrigerator to cool completely for 2 hours.
- When ready to serve, place on platter. Place a dollop of cherry pie filling on top of each cheesecake. Store leftover cheesecake cups in the refrigerator for up to four days. Freeze up to two months. If you freeze them, thaw in the refrigerator overnight before serving.
I make these but in a similar version but this one looks easier than mine because I use graham cracker crumbs with butter but the vanilla wafers makes these even easier! Thanks!
You’re right, using the vanilla wafer makes it super easy. Hope you enjoy this recipe, Bobbi!
can I put the pie filing in early? I have to take to someone’s house for dessert. will it hold up or make the cheesecake soggy?
I did it a day or 2 before and it was fine. It seems the gel from the pie filling solidifies a bit
Can you add food coloring to make Christmas cakes?
Sounds like it might work but I haven’t tried it so I’m not totally sure.
How do I use the Philadelphia Cream cheese “no-bake cheesecake” tub that I mistakenly bought?
No worries, Jan! Just add the vanilla wafer to each cupcake liner like the recipe says, then spoon the no-bake cheesecake filling on top and chill until set.
You can buy a pie crust and pour it in there and maybe add the fruit pie filling next to the slices once it’s on a saucer because that ready made cheesecake is awfully soft so it may not hold up long. You could use cherry, strawberry or blueberry pie filling because in my opinion, they can all make cheesecake taste better Unless it’s an old family recipe made from scratch because they’re so good, you don’t need to add a thing but a fork and your sweet tooth!
If you use dark muffin pans, should you lower the oven temperature or bake less time?
Hello Kathy, I don’t think that’s necessary. Enjoy!
Can I use the ready made cheesecake filling
I wouldn’t mostly because that stuff is so bitter/sour, it’s also way too runny, homemade tastes so much better
So true! That stuff is okay in a pinch or if someone can’t cook an egg but nothing beats plain old delicious homemade made from scratch and a lot of love cheesecake! And I always make my own topping especially if I’m not wanting fruit pie filling on top that day. An 8 ounce tub of sour cream, I like Daisy and a little sugar and a little vanilla makes a wonderful topping! Put that on a few minutes before cheesecake comes out and let it bake for 5-7 minutes.
can these be made a day ahead?
Soooo yummy & easy!!
I’ve been making these mini-cheesecakes for about 45 years. My family loves them, and they are so beautiful for all kinds of events, especially the holidays. I made them for a Valentine’s Tea I hosted and what a hit!
One note: My sister and I set out to make 200 of these for a large wedding shower for our niece. Hoping to save money, we used the (then) cheaper low-fat ones and loaded our first 48 into the oven to bake. We were so shocked and disappointed on taking them out – all we had were ugly little wafer cookies, in a puddle of fat. The low-fat stuff is mostly oil, like Cool Whip. We didn’t save any money at all, as those were inedible!
Oh, and to make these in greater quantities than we had muffin tins for, we used the foil baking cups that are lined with paper ones. We could get 35 or 40 on a single cookie sheet, making the baking whiz by! And they look extra pretty.
These look great! I din’t care for vanilla wafers. Do you how many or how much to make make with graham cracker crumbs? Thank you!
you can use a food processor and crush the graham crackers until powdery. I add a tablespoon of melted butter to the processor with the crumbs and pulse a few times to get the butter mixed in. take a tbs of the crumbs and add to the cupcake papers. I use the back of the spoon to press them down. And poof! Done.
I like using a vanilla wafer just because it’s quick and easy. Your way is great too. Thanks for sharing.
I’ve made these for years. They are always a big hit at showers family and friends gatherings.
I lost the recipe last year…this is the one. Thank you
So glad you found it here! Enjoy!
Why did the center collapse when I took them out of the oven?
I’m confused. How can there be 15 servings and why do you need 15 vanilla wafers, when you use a 12 cup muffin tin? Is there left over batter?
Recipe makes 15 mini cheesecakes so you will need an extra pan or make 12 first, then 3 more. Sorry about the confusion.