These easy mini cheesecakes have been in my family for as long as I can remember. My mom, Linda would make these for almost every holiday. They’re creamy, flavorful and you can enjoy a few different flavors. If fact, this mini cheesecake recipe is one of my favorite desserts of all time.

Easy Mini Cheesecakes – Healthyish Foods

About this Easy Mini Cheesecake Recipe

This recipe is easy to make and loaded with flavor. All you need is 45 minutes, and you’ll have 70 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 70 mini cheesecakes. Nutritional information below. The nutritional information only reflects the mini cheesecake not the topping.

Topping Options

For this recipe, I used three different types of pie filling. However, you can add any topping you like. Below is a list of toppings that would all taste amazing. I suggest topping these cheese cakes with at least three different toppings so people can enjoy a few different flavors.

  • 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 it to soften at room temperature.
  • Grab a large baking tray and line it with the mini paper liners. They are 1+5/8th inch wide. You will get 7 rows or 5 cups for 35 cups per tray.
  • Next, add one mini nilla wafer to the bottom of each cup, flat side down. Be sure to press it in to secure it.
  • 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 everything until its well combined.
  • Add the cheesecake filling into a piping bag and pipe it into the cups with the mini vanilla wafers.
  • Fill it about ¾ of the way up.
  • Bake for about 14 minutes. They should resemble little white puff balls. Do not worry, they are done.
  • Repeat this process for the second tray.
  • Allow the mini cheesecakes to cool before adding the toppings. Once you add the toppings, cover and refrigerate the cheesecakes until you’re ready to enjoy them.
Easy Mini Cheesecakes – Healthyish Foods

Storage

Store these mini cheesecakes covered in the refrigerator for two to three days. Option to freeze these mini cheesecakes too. Make sure they are well covered. They’ll last for 30 days in the freezer. Thaw them overnight in the refrigerator.

Easy Mini Cheesecakes – Healthyish Foods

Easy Mini Cheesecakes

Yield: 70 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
These easy mini cheesecakes have been in my family for as long as I can remember. My mom, Linda would make these for almost every holiday. They’re creamy, flavorful and you can enjoy a few different flavors.
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Ingredients

  • 70 mini nilla wafers
  • 2 8-ounce blocks cream cheese, softened at room temperature
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • toppings of choice

Equipment

  • 2 baking trays
  • 70 mini paper liners 1+ 5/8-inch wide
  • 1 mixing bowl
  • 1 hand mixer

Instructions 

  • Preheat the oven to 350 degrees.
  • Remove two 8-ounce blocks of cream cheese from the refrigerator and allow it to soften at room temperature.
  • Grab a large baking tray and line it with the mini paper liners. You will get 7 rows or 5 cups for 35 cups per tray.
  • Next, add one mini nilla a wafer to the bottom of each cup, flat side down. Be sure to press it in to secure it.
  • 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 everything until its well combined.
  • Add the cheesecake filling into a piping bag and pipe it into the cups with the mini vanilla wafers.
  • Fill it about ¾ of the way up.
  • Bake for about 14 minutes. They should resemble little white puff balls. Do not worry, they are done.
  • Repeat this process for the second tray.
  • Allow the mini cheesecakes to cool before adding the toppings. Once you add the toppings, cover and refrigerate the cheesecakes until you’re ready to enjoy them.

Nutrition

Serving: 1serving, Calories: 38kcal, Carbohydrates: 7g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 26mg, Potassium: 7mg, Fiber: 1g, Sugar: 4g, Vitamin A: 7IU, Calcium: 1mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 38