mini vanilla wafer cheesecake recipe

Written ByJenny Smyth Posted on
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The Best mini vanilla wafer cheesecake recipe

I’m so excited to share this mini vanilla wafer cheesecake recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.

The best part is that it’s incredibly easy to make and requires minimal ingredients. I love how the vanilla wafers add a nice crunch to the cheesecake, while the creamy filling provides a smooth contrast.

It’s truly a match made in heaven! My kids can’t get enough of it, and I love how it’s perfect for any occasion – whether it’s a birthday party, a family gathering, or just a Tuesday night dessert.

Plus, with only 5 ingredients, you can’t go wrong. I’ve even convinced my husband to make it for me on special occasions (yes, he’s that awesome!)

And let’s talk about the health benefits – this cheesecake is relatively low in calories and sugar compared to other desserts out there. So go ahead and indulge in this delightful treat without feeling too guilty about it.

Trust me when I say this recipe will become your new favorite dessert to whip up in no time! With its simplicity and deliciousness, you’ll be hooked from the first bite.

Mini Vanilla Wafer Cheesecake

4.9 from 667 votes

These mini cheesecakes feature a buttery vanilla wafer crust and a creamy, tangy filling. They are baked in a muffin tin for perfectly portioned individual desserts.

Prep Time20 mins
Cook Time18 mins
Resting Time0 mins
Total Time38 mins
Servings: 12Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Crust

24 vanilla wafers, crushed into fine crumbs
3 tablespoons unsalted butter, melted

For the Filling

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

👨‍🍳Directions

1Preheat your oven to 325°F (160°C).
2Line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
3In a small bowl, combine the crushed vanilla wafers and melted butter until the mixture resembles wet sand.
4Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner to form an even crust.
5In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6Gradually add the sugar and continue beating until well combined and fluffy.
7Add the eggs one at a time, beating on low speed after each addition just until incorporated.
8Mix in the vanilla extract and sour cream until the filling is smooth and uniform, scraping down the sides of the bowl as needed.
9Divide the filling evenly among the prepared muffin cups, filling each about three-quarters full.
10Gently tap the pan on the counter to release any air bubbles.
11Bake in the preheated oven for 15 to 18 minutes, or until the edges are set and the centers are slightly jiggly when gently shaken.
12The cheesecakes should look matte on top with no browning.
13Remove the pan from the oven and let the cheesecakes cool in the pan on a wire rack for 30 minutes.
14Then transfer to the refrigerator and chill for at least 3 hours, or overnight, until fully set and firm.

🔧Equipment

12-cup muffin tin
Muffin liners
Mixing bowls
Electric mixer
Measuring cups and spoans
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 20g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 210mg🌾Total Carbs: 22g🥦Dietary Fiber: 0g🍬Sugars: 16g🥩Protein: 6g

📝Notes

For best results, use full-fat cream cheese and let it come to room temperature before mixing. The cheesecakes can be topped with whipped cream, fresh berries, or a drizzle of caramel sauce before serving.

Watch Video Of How Mini Vanilla Wafer Cheesecake Works

This mini vanilla wafer cheesecake recipe is truly a game-changer for any occasion. Not only is it ridiculously easy to make, but it’s also packed with flavor and texture.

The best part? It’s perfect for family gatherings or special events because everyone will love it – kids and adults alike!

With its ease of preparation and impressive presentation, you’ll never go wrong by whipping up this delightful treat.

❓ Frequently Asked Questions About Mini Vanilla Wafer Cheesecake

Q: Can I use any type of cookie instead of vanilla wafers?

No, you should stick with vanilla wafers as they provide the perfect crunch and flavor combination with the cheesecake. Other types of cookies might overpower the dish.

Q: Can I substitute heavy cream with milk or another dairy product?

No, heavy cream is essential for creating the creamy texture of this cheesecake. You can try substituting it with half-and-half or Greek yogurt if you want a lighter version.

Q: How do I store leftover cheesecakes?

It’s best to store them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Can I make individual mini cheesecakes instead of one large one?

Yes, simply divide the batter evenly among mini muffin tin cups and bake until set.

Q: Do I need to use high-quality vanilla extract for this recipe?

Absolutely! Using high-quality vanilla extract will make all the difference in terms of flavor.

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