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.

Easy Mini Cheesecakes – Healthyish Foods

Why You’ll Love This 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.

Topping Variations

For this recipe, I used three different types of pie filling as topping. However, you can add any topping you like. 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.

  • 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 a large baking tray and line it with the mini paper liners. They are 1+5/8th inch wide. You will get 7 rows of 5 cups for 35 cups per tray. Makes two trays.
  • Next, add one mini nilla wafer to the bottom of each cup, flat side down. Be sure to press it down to secure it in the cup.
  • 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 13-14 minutes. 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.

How to Store

Store these mini cheesecakes covered in the refrigerator for three-four days. Option to freeze instead. They’ll last for 30 days in the freezer. Thaw them overnight in the refrigerator.

Easy Mini Cheesecakes – Healthyish Foods

Frequently Asked Questions

How do you know the cheesecakes are done?

Bake for 13-14 minutes at 350. They might have a slight wiggle but that’s ok!

Should I use full fat cream cheese?

Yes! It adds the most flavor.

Do these mini cheesecakes need refrigerated?

Yes! Store covered in the refrigerator.

Other Desserts To Consider Trying

Easy Mini Cheesecakes – Healthyish Foods

Easy Mini Cheesecakes

Author: Sarah Thomas-Drawbaugh
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 would make these for almost every holiday. They’re creamy, flavorful and customizable.
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Equipment

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

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

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 a large baking tray and line it with the mini paper liners. They are 1+5/8th inch wide. You will get 7 rows of 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 down to secure it in the cup.
  • 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. 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.

Notes

Store leftovers in an airtight container in the refrigerator for four days. 

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
Author: Sarah Thomas-Drawbaugh