Can I use different types of cookies for the crust?

Absolutely! Graham crackers, chocolate wafers, or gingersnaps work wonderfully. Adjust the sugar accordingly based on the sweetness of your chosen cookie.

How do I know when the cheesecakes are done baking?

The centers should be just set with a slight jiggle when gently shaken. The tops will look matte rather than shiny, and the edges may be very lightly golden.

Can I make these without a muffin tin?

Yes, you can use small ramekins or even a mini cheesecake pan. Adjust baking time as needed – smaller vessels may cook faster.

Why did my cheesecakes sink after cooling?

This usually happens from overbaking or too high oven temperature. The proteins in the eggs overcook and then contract as they cool, causing sinking.

Can I double this recipe?

Certainly! This recipe doubles perfectly. You'll need two muffin tins, but the timing and technique remain the same.

How far in advance can I make these?

Up to 3 days ahead for refrigerated storage, or up to 3 months if frozen. They actually taste better after chilling overnight as the flavors meld together.

Easy & Creamy Mini Cheesecakes with Vanilla Wafers Recipe

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.

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

Cook Mode Prevent your screen from going dark

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.

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.

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