​​​​​​​​​​​​​​​Easy & Creamy Mini Cheesecakes with Vanilla Wafers Recipe

There’s something absolutely enchanting about miniature desserts – they feel elegant, special, and perfectly portioned. These Mini Cheesecakes with Vanilla Wafers capture all the rich, creamy indulgence of classic cheesecake in adorable individual servings that are surprisingly easy to make. The vanilla wafer crust adds a delightful crunch and subtle sweetness that pairs perfectly with the smooth, silky cream cheese filling in every Mini Cheesecake with Vanilla Wafers.

What makes these Mini Cheesecakes with Vanilla Wafers truly special is how forgiving they are and how stunning they look on the table. Unlike full-sized cheesecakes that can crack or sink, these Mini Cheesecakes with Vanilla Wafers bake evenly and come out picture-perfect every time. Whether you’re hosting a dinner party, bringing treats to work, or simply craving a sweet indulgence without committing to an entire cake, these Mini Cheesecakes with Vanilla Wafers deliver maximum satisfaction with minimal effort. The best part? These Mini Cheesecakes with Vanilla Wafers are ready in under an hour and require no water bath or complicated techniques.

Ingredients

For the Crust:
– 1 cup vanilla wafer cookies, finely crushed (about 25 cookies)
– 3 tablespoons unsalted butter, melted
– 2 tablespoons granulated sugar

For the Cheesecake Filling:
– 16 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs, room temperature
– 1 teaspoon pure vanilla extract
– 1/4 cup sour cream
– 1 tablespoon all-purpose flour

For Topping (Optional):
– Fresh berries
– Whipped cream
– Berry compote or fruit preserves

Substitution Options:
– Gluten-free: Use gluten-free vanilla cookies or graham crackers
– Dairy-free: Substitute with dairy-free cream cheese and coconut cream
– Lower sugar: Replace half the sugar with stevia baking blend
– Vegan: Use vegan cream cheese, flax eggs, and plant-based sour cream

Time & Planning

Prep Time: 15 minutes
Cooking Time: 18-20 minutes
Cooling Time: 2 hours
Total Time: 2 hours 35 minutes

Make-Ahead Tips:
These cheesecakes actually improve after chilling overnight, making them perfect for advance preparation. You can make them up to 3 days ahead and store covered in the refrigerator.

Time-Saving Strategy:
While the cheesecakes bake, prepare your toppings and clean up. The cooling time is hands-off, so you can tackle other tasks while they set.

How to Make It

1. Prepare Your Pan and Oven

Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or generously grease each cup with butter. This prevents sticking and makes removal effortless.

2. Create the Vanilla Wafer Crust

Crush the vanilla wafers in a food processor until they form fine crumbs, or place them in a sealed bag and crush with a rolling pin. Mix the crumbs with melted butter and sugar until the mixture holds together when pressed. Divide evenly among muffin cups, pressing firmly into the bottom of each liner.

3. Make the Cream Cheese Filling

Beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Gradually add sugar, beating until well combined. Add eggs one at a time, mixing just until incorporated. Blend in vanilla extract, sour cream, and flour until the mixture is completely smooth with no lumps.

4. Fill and Bake

Divide the cheesecake mixture evenly among the prepared muffin cups, filling each about 3/4 full. Bake for 18-20 minutes, until the centers are just set but still slightly jiggly. The tops should look matte, not shiny.

5. Cool Properly

Let the cheesecakes cool in the pan for 30 minutes, then refrigerate for at least 2 hours before serving. This cooling process prevents cracking and allows the texture to set perfectly.

Nutrition Overview

Each Mini Cheesecake with Vanilla Wafers contains approximately 185 calories, with 14g of fat, 12g of carbohydrates, and 4g of protein. These individual servings make portion control simple while still delivering that indulgent dessert satisfaction. The cream cheese provides a good source of calcium and protein, while the eggs contribute additional protein and essential nutrients.

Nutritional values for Mini Cheesecakes with Vanilla Wafers may vary based on the specific brands of ingredients you use or any modifications made to the recipe.

Healthier Variations

Lighter Version: Use reduced-fat cream cheese and substitute Greek yogurt for sour cream. This reduces calories by about 30% while maintaining creaminess.

Sugar-Reduced: Replace half the sugar with a sugar substitute designed for baking. The texture remains similar, though the sweetness may be slightly less pronounced.

Protein-Boosted: Add 2 tablespoons of vanilla protein powder to the filling for an extra protein punch. You may need to add an extra tablespoon of sour cream to maintain the creamy texture.

Serving Ideas

These Mini Cheesecakes with Vanilla Wafers are beautiful on their own but truly steal the show when dressed up. Top your Mini Cheesecakes with Vanilla Wafers with fresh berries and a dollop of whipped cream for an elegant, eye-catching presentation. A drizzle of berry compote or caramel sauce instantly elevates these Mini Cheesecakes with Vanilla Wafers to a restaurant-quality dessert.

Serve your Mini Cheesecakes with Vanilla Wafers chilled or at room temperature, both are equally delicious. They’re perfect for birthday parties, brunch gatherings, or as a stunning finale to dinner parties. Pair your Mini Cheesecakes with Vanilla Wafers with coffee, tea, or a glass of dessert wine for a sophisticated touch that will impress every guest.

Common Mistakes & How to Fix Them

Common issues with Mini Cheesecakes with Vanilla Wafers and how to prevent them:

Cracked Tops: Usually caused by overbaking or sudden temperature changes. Bake just until the cheesecake is set and allow it to cool gradually.

Dense Texture: Often results from overmixing the batter or using cold ingredients. Beat just until smooth and ensure all ingredients are at room temperature before mixing.

Soggy Crust: Check your butter measurement carefully and press the crust firmly into the pan. Too much butter can make the crust soggy.

Lumpy Filling: Always soften the cream cheese completely and beat it thoroughly before adding other ingredients to achieve a smooth, creamy filling.

Storage & Reheating

Store Mini Cheesecakes with Vanilla Wafers covered in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months-simply wrap each cheesecake individually in plastic wrap and place them in a freezer bag.

To serve frozen Mini Cheesecakes with Vanilla Wafers, thaw in the refrigerator for 4–6 hours. These treats are best enjoyed chilled, so no reheating is needed. In fact, the texture and flavors often improve after a day of chilling, making them even more delicious.

Conclusion

These Mini Cheesecakes with Vanilla Wafers prove that impressive desserts don’t have to be complicated. The combination of a crisp, sweet vanilla wafer crust and a velvety smooth cheesecake filling makes these Mini Cheesecakes with Vanilla Wafers the perfect bite-sized indulgence. Whether you’re a beginner baker or an experienced cook, this Mini Cheesecakes with Vanilla Wafers recipe delivers consistently beautiful and delicious results every time.

The individual portions make Mini Cheesecakes with Vanilla Wafers ideal for any occasion, and their make-ahead convenience reduces stress when entertaining. Give this Mini Cheesecakes with Vanilla Wafers recipe a try, you’ll quickly find these little cheesecakes becoming a go-to favorite in your dessert rotation.

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Frequently Asked Questions

​​​​​​​​​​​​​​​Mini Cheesecakes with Vanilla Wafers Recipe (Easy & Creamy!)

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• Author: Amy
• Total Time: 2 hours 35 minutes

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Description

These Mini Cheesecakes with Vanilla Wafers are individual, creamy desserts with a delicate cookie crust. Perfectly portioned, they’re ideal for parties, brunches, or a make-ahead treat. Top with fresh berries, whipped cream, or a fruit compote for an elegant finish.

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Ingredients

For the Crust:
– 1 cup vanilla wafer cookies, finely crushed (about 25 cookies)
– 3 tablespoons unsalted butter, melted
– 2 tablespoons granulated sugar

For the Cheesecake Filling:
– 16 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs, room temperature
– 1 teaspoon pure vanilla extract
– 1/4 cup sour cream
– 1 tablespoon all-purpose flour

For Topping (Optional):
– Fresh berries
– Whipped cream
– Berry compote or fruit preserves

Substitution Options:
– Gluten-free: Use gluten-free vanilla cookies or graham crackers
– Dairy-free: Substitute with dairy-free cream cheese and coconut cream
– Lower sugar: Replace half the sugar with stevia baking blend
– Vegan: Use vegan cream cheese, flax eggs, and plant-based sour cream

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Instructions

• Prep Oven & Pan
  Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or grease each cup generously.

• Make the Crust
  Crush vanilla wafers into fine crumbs. Mix with melted butter and sugar until crumbly but pressable. Divide evenly among muffin cups and press firmly into the bottom.

• Prepare the Cheesecake Filling
  Beat cream cheese until smooth and fluffy (~2 minutes). Gradually add sugar, then eggs one at a time. Blend in vanilla, sour cream, and flour until fully smooth.

• Assemble & Bake
  Fill muffin cups ¾ full with cheesecake mixture. Bake for 18–20 minutes, until centers are just set but slightly jiggly.

• Cool & Chill
  Let cheesecakes cool in the pan for 30 minutes, then refrigerate for at least 2 hours before serving.

• Add Toppings
  Just before serving, top with berries, whipped cream, or a fruit compote as desired.

Notes

Tips & Variations

Lighter Version: Use reduced-fat cream cheese and Greek yogurt instead of sour cream.

Sugar-Reduced: Substitute half the sugar with a baking-friendly sugar alternative.

Protein Boost: Add 2 tbsp vanilla protein powder to the filling, adjusting sour cream if needed.

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Common Mistakes

Cracked Tops: Avoid overbaking; cool gradually.

Dense Texture: Beat just until smooth; ensure ingredients are at room temperature.

Soggy Crust: Measure butter carefully and press crust firmly.

Lumpy Filling: Fully soften cream cheese before mixing.

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Storage

Refrigerator: Up to 5 days, covered.

Freezer: Up to 3 months. Wrap individually and thaw in refrigerator 4–6 hours.

Best enjoyed chilled; flavors improve after a day of refrigeration.

• Prep Time: 15 minutes
• cooling time: 2 hours
• Cook Time: 18-20 minutes

Nutrition

• Calories: 185
• Fat: 14g
• Carbohydrates: 12g
• Protein: 4g