nilla wafers mini cheesecake recipe

Written ByJenny Smyth Posted on
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The Best nilla wafers mini cheesecake recipe

I am so excited to share with you my favorite Nilla Wafers Mini Cheesecake recipe. I’ve been making these adorable treats for years, and my family just loves them.

The combination of the creamy cheesecake filling, the crunchy Nilla wafer crust, and the sweet vanilla flavor is just perfect. I like to make these for special occasions, like birthdays and holidays, but they’re also a great everyday treat.

My kids can’t get enough of them, and I love how easy they are to customize with different flavors and toppings. Plus, they’re actually pretty healthy compared to other desserts – the Nilla wafers add a nice crunch without adding extra sugar or fat.

I’ve even started using this recipe as a base for other desserts, like adding fresh fruit or chocolate chips to mix things up. My family is always happy when I bring out a batch of these mini cheesecakes – they’re just the perfect size for snacking on the go or as a sweet treat after dinner.

Nilla Wafers Mini Cheesecake

4.7 from 570 votes

Delightful mini cheesecakes with a Nilla Wafers crust, creamy cheesecake filling, and a chocolate drizzle. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Crust

18 Nilla Wafers
2 tbsp butter, melted

For the Filling

12 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1/4 cup sour cream
1 egg

For the Topping

1/4 cup chocolate chips
1 tsp vegetable oil

👨‍🍳Directions

1Preheat oven to 325°F.
2Line a 12-cup muffin tin with cupcake liners.
3Crush the Nilla Wafers into fine crumbs using a food processor or a sealed plastic bag and a rolling pin.
4In a bowl, combine the crushed Nilla Wafers with melted butter until well coated.
5Press the mixture evenly into the bottom of each muffin cup.
6Bake for 5 minutes until the crust is set.
7In a large bowl, beat the cream cheese using an electric mixer until smooth and creamy.
8Gradually add the sugar, beating until light and fluffy.
9Stir in vanilla extract and sour cream.
10Add the egg, mixing just until combined.
11Divide the cheesecake filling evenly among the muffin cups, filling each about 3/4 full.
12Bake for 20-25 minutes, or until the edges are set and the centers still jiggle slightly.
13Allow the mini cheesecakes to cool in the pan for 10 minutes.
14Then, transfer them to a wire rack to cool completely.
15Refrigerate for at least 2 hours before serving.
16In a microwave-safe bowl, melt the chocolate chips and vegetable oil in 30-second intervals, stirring between each interval until smooth.
17Drizzle the melted chocolate over the cooled mini cheesecakes.

🔧Equipment

Muffin tin
Mixing bowl
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 70mg🧂Sodium: 250mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 3g

📝Notes

Tips: Ensure the cream cheese is at room temperature for a smooth filling. Add a dollop of whipped cream before serving for extra indulgence.

Watch Video Of How Nilla Wafers Mini Cheesecake Works

I always have these Nilla Wafers Mini Cheesecake recipe on hand because they’re such an easy and delicious dessert option for any occasion. Whether I’m serving them at home with my family or taking them to a potluck dinner at school, everyone loves these bite-sized treats.

And the best part is that they’re so versatile – you can customize them with different flavors and toppings to suit your mood or dietary needs. Plus, they store well in an airtight container in the fridge for up to 3 days or freeze beautifully for later use.

❓ Frequently Asked Questions About Nilla Wafers Mini Cheesecake

Q1: What is the best way to store leftover mini cheesecakes?

A1: To store leftover mini cheesecakes, let them cool completely on a wire rack before transferring them to an airtight container. You can store them in the refrigerator for up to 3 days or freeze them for up to 2 months. When you’re ready to serve, simply thaw at room temperature or refrigerate overnight before serving.

Q2: Can I use different flavors of cream cheese?

A2: Yes, you can use different flavors of cream cheese to give your mini cheesecakes a unique twist! For example, you could use strawberry or blueberry cream cheese for a fruity flavor or try using a flavored cream cheese like garlic and herb for a savory option.

Q3: How do I know if my mini cheesecakes are done baking?

A3: To check if your mini cheesecakes are done baking, insert a toothpick into the center of one of the cakes. If it comes out clean and there are no wet crumbs attached, they’re done! If not, bake for an additional 5-10 minutes and check again.

Q4: Can I make these mini cheesecakes in advance?

A4: Yes, you can make these mini cheesecakes in advance! You can prepare the crusts and filling ahead of time and assemble the cheesecakes just before baking. This makes it easy to whip up a batch of these delicious treats whenever you need them.

Q5: Are these mini cheesecakes suitable for vegetarians?

A5: Yes, these mini cheesecakes are suitable for vegetarians as long as you use vegetarian-friendly ingredients like dairy-free cream cheese or coconut milk instead of traditional cream cheese.

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