Go Back
+ servings
Easy Mini Cheesecakes – Healthyish Foods

Easy Mini Cheesecakes

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.
No ratings yet
Leave a Review »


  • 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


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


  • 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.


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