I love making these mini cheesecakes with vanilla wafers when I want a dessert that feels classic, comforting, and effortless. The creamy cheesecake filling paired with the lightly crisp vanilla wafer base creates the perfect balance of texture and flavor in every bite. This is one of those recipes I return to again and again because it always turns out great.
Why You’ll Love This Recipe
I enjoy this recipe because it uses very few ingredients and doesn’t require any complicated techniques. I like how quickly everything comes together and how easy it is to customize with different toppings. These mini cheesecakes are neat, easy to serve, and ideal for parties, holidays, or casual family desserts.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
16 ounces cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
24 vanilla wafer cookies
Optional ingredients
2 teaspoons lemon juice or lemon zest
cherry pie filling
fresh berries
whipped cream
chocolate sauce or caramel sauce
Directions
I begin by preheating the oven to 375°F and lining a standard 12-cup muffin pan with cupcake liners. I place two vanilla wafer cookies at the bottom of each liner to form the crust.
In a large mixing bowl, I beat the softened cream cheese and granulated sugar together until smooth and creamy. I add the eggs one at a time, mixing well after each addition. I then stir in the vanilla extract and, if I want a slightly brighter flavor, the lemon juice or zest.
I divide the cheesecake batter evenly between the muffin cups, filling each one until it is about ¼ inch from the top. I bake the cheesecakes for 15 to 18 minutes, until the centers are set.
After removing them from the oven, I let the cheesecakes cool completely. I then refrigerate them for at least 30 minutes, or until fully firm. Once chilled, I add my favorite toppings just before serving.
Servings And Timing
I usually get 12 mini cheesecakes from this recipe when using a standard muffin pan.
Prep time: 15 minutes
Bake time: 15 to 18 minutes
Chilling time: 30 minutes
Total time: about 1 hour
Variations
I sometimes change the base by using graham crackers or chocolate cookies instead of vanilla wafers. When I want extra flavor, I swirl fruit filling into the batter or top the cheesecakes with lemon curd. I also enjoy adding crushed cookies, chocolate chips, or chopped nuts on top for texture.
Storage/Reheating
I store these mini cheesecakes in an airtight container in the refrigerator for up to five days. When I want to freeze them, I do so without toppings and keep them frozen for up to two months. I thaw them overnight in the refrigerator and serve them chilled, since reheating is not necessary.
FAQs
Can I Make These Cheesecakes Ahead Of Time?
I often prepare them one or two days in advance and keep them refrigerated. I find the flavor improves after chilling.
Why Did My Vanilla Wafers Move During Baking?
I’ve noticed this can happen if the batter is poured too quickly. I gently spoon the batter into the liners and place the wafers flat side down.
Can I Use A Mini Muffin Pan Instead?
I use a mini muffin pan when I want smaller portions. I break the vanilla wafers in half and reduce the baking time to about 10 minutes.
Do I Have To Use Cupcake Liners?
I prefer using liners because they make removal easier, but I’ve also used silicone muffin pans with good results.
Is The Lemon Juice Required?
I don’t always use it. I add it when I want a slight tang, but the cheesecakes are still delicious without it.
Conclusion
I keep this mini cheesecake recipe in my regular rotation because it’s simple, dependable, and always well received. Whether I top them with fruit, chocolate, or serve them plain, they are a dessert I can rely on for any occasion.
Mini Cheesecakes with Vanilla Wafers are a classic, bite-sized dessert featuring creamy cheesecake filling over a crisp vanilla wafer base. Easy to prepare and perfect for parties or everyday treats, these mini cheesecakes are endlessly customizable with your favorite toppings.
Total Time:1 hour
Yield:12 mini cheesecakes
Ingredients
16 ounces cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
24 vanilla wafer cookies
Optional: 2 teaspoons lemon juice or zest, cherry pie filling, fresh berries, whipped cream, chocolate sauce, or caramel sauce
Instructions
Preheat oven to 375°F (190°C) and line a standard 12-cup muffin pan with cupcake liners.
Place two vanilla wafer cookies flat side down in each liner.
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and lemon juice or zest if using.
Divide batter evenly among muffin cups, filling each nearly to the top.
Bake for 15–18 minutes, until centers are set.
Cool completely, then refrigerate for at least 30 minutes to firm up.
Top with desired toppings before serving.
Notes
Use graham crackers or chocolate cookies for the base instead of vanilla wafers.
Top with lemon curd, fruit, or chopped nuts for extra flavor and texture.
Use a mini muffin pan for bite-sized versions (adjust bake time to 10 minutes).
Store without toppings for best texture during refrigeration or freezing.
