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.
- No need to reheat; these are best served chilled.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
