Easy Mini Cheesecakes
These Easy Mini Cheesecakes have been in my family for as long as I can remember. My mom would make these for almost every holiday. They’re creamy, flavorful and totally customizable. If fact, this mini cheesecake recipe is one of my favorite desserts of all time!
Looking for more dessert recipes? Try my Chocolate Chip Cookie Recipe, or my Easy Peanut Butter Banana Cookies.
Why You’ll Love This Recipe
Creamy, easy to make and customizable, these mini cheesecakes are so darn good. Plus, you can enjoy 2 or 3 mini cheesecakes without feeling like you went overboard.
All you need is 45 minutes, and you’ll have bite-sized mini cheesecakes ready to go. Be sure to cover and refrigerate these bites before serving. Option to freeze as well. Please see below for more information. This recipe makes roughly 65-70 mini cheesecakes.
Recipe Ingredients
- Cream Cheese: You’ll need two, 8-ounce blocks of softened cream cheese.
- Eggs: This recipe calls for 2 large eggs.
- Sugar: You’ll need granulated sugar for this recipe. Do not swap it for any other sugar.
- Vanilla: Use vanilla extract not vanilla flavor.
- Nilla Wafers: This recipe calls for mini nilla wafers.
Topping Variations
For this recipe, you can customize the toppings. Below is a list of toppings that would all taste amazing. I suggest using a few different toppings so everyone can find a bite they love. Canned pie fillings work perfectly or you can make them homemade.
- Cherry pie filling
- Apple pie filling
- Peach pie filling
- Blueberry pie filling
- Fresh diced berries strawberries, blueberries, raspberries etc.
- Chopped pecans
- Chocolate drizzle
- Caramel drizzle
- Luxardo cherries
- Crushed Oreos
- Chocolate chips
How to Make Mini Cheesecakes
Preheat the oven to 350 degrees. Remove two, 8-ounce blocks of cream cheese from the refrigerator and allow them to soften at room temperature.
Grab two large baking trays and line them with silicone baking mats. Add the mini paper liners. The liners need to be 1.5 inches wide.
Next, add one mini Nilla wafer to the bottom of each liner, flat side down. Be sure to press it down to secure it into the liner. It will almost lock in place.
Then, using a hand mixer, beat the soft cream cheese and granulated sugar together until smooth and fluffy. Add one egg at a time and beat. Finally, add the vanilla and beat until well combined.
Add the cheesecake filling to a piping bag and pipe it into the cups with the mini vanilla wafers. Fill each cup about ¾ of the way up to prevent overflow.
Bake for 14 minutes. Cooking time might vary slightly based on how much cheesecake filling you add to the cups and how many cheesecakes you are able to make.
Once baked the cheesecakes should resemble little white puff balls. Repeat this process for the second tray. Allow the mini cheesecakes to cool on a cooling rack before adding the toppings.
Once you add the toppings, cover and refrigerate the cheesecakes until you’re ready to enjoy them. Refrigerate them for at least 30-45 minutes to help them setup nicely.
Pro Tip: Bake one tray at a time on the center rack for the best outcome.
How to Store
Store these mini cheesecakes covered in the refrigerator for up to four days.
Option to freeze these mini cheesecakes without any toppings. They’ll last for 30 days in the freezer. Thaw them overnight in the refrigerator before adding the toppings.
Frequently Asked Questions
Bake for 14 minutes at 350. These cheesecakes should look puffed like a mushroom. They might have a slight wiggle but that’s ok. They will settle as they cool.
Yes! It adds the most flavor.
Yes! Store covered in an airtight container in the refrigerator.
Other Desserts To Consider Trying
Easy Mini Cheesecakes
Equipment
- 2 baking large trays lined with silicone baking mats
- 65 mini paper liners 1.5 inches wide
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 1 piping bag to pipe the filling into the cups
Ingredients
- 65 mini nilla wafers, makes approximately 65 mini cheesecakes
- 2 8-ounce blocks cream cheese, softened at room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- toppings of choice
Instructions
- Preheat the oven to 350 degrees. Remove two, 8-ounce blocks of cream cheese from the refrigerator and allow them to soften at room temperature.Grab two large baking trays and line them with silicone baking mats. Add the mini paper liners. The liners need to be 1.5 inches wide.Next, add one mini Nilla wafer to the bottom of each liner, flat side down. Be sure to press it down to secure it into the liner. It will almost lock in place.
- Then, using a hand mixer, beat the soft cream cheese and granulated sugar together in a large mixing bowl until smooth and fluffy. Add one egg at a time and beat. Finally, add the vanilla and beat until well combined.
- Add the cheesecake filling to a piping bag and pipe it into the cups with the mini vanilla wafers. Fill each cup about ¾ of the way up to prevent overflow.
- Bake for 14 minutes. Cooking time might vary slightly based on how much cheesecake filling you add to the cups and how many you are able to make. Once cooked, they should resemble little white puff balls. Repeat this process for the second tray. Allow the mini cheesecakes to cool on a rack before adding the toppings. Once you add the toppings, cover and refrigerate the cheesecakes until you’re ready to enjoy them. Refrigerate them for at least 30-45 minutes to help them setup nicely. Pro Tip: Bake one tray at a time on the center rack for the best outcome.
4 Comments on “Easy Mini Cheesecakes”
If I want to make ahead and freeze should I wait to put the fruit topping on until I serve them? Thanks!
yes.
Could these be made with regular size cupcake liners and regular size vanilla wafers?
yes, but the cooking time will vary. Also, I would only fill them halfway.