Description
These Mini Cheesecakes are perfect bite-sized desserts featuring a vanilla wafer crust topped with a creamy, smooth cheesecake filling. Easy to make and ideal for parties or a simple sweet treat, they can be garnished with fresh berries or fruit compote for added flavor and presentation.
Ingredients
Scale
Crust
- 12 vanilla wafer cookies
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Topping (Optional)
- Fresh berries or fruit compote
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners.
- Prepare Crust: Place one vanilla wafer cookie at the bottom of each cupcake liner to create the base crust for the mini cheesecakes.
- Blend Cream Cheese and Sugar: In a mixing bowl, blend the softened cream cheese and granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Eggs: Add the eggs one at a time into the cream cheese mixture, mixing thoroughly after each addition to fully incorporate them.
- Mix Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until the batter becomes uniform and well combined.
- Fill Muffin Cups: Spoon the cream cheese mixture evenly over each vanilla wafer in the cupcake liners, filling each about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the cheesecakes are set in the center and the edges turn lightly golden.
- Cool in Tin: Remove from oven and let the cheesecakes cool in the muffin tin for about 15 minutes to firm up slightly before handling.
- Transfer to Rack: Carefully transfer the mini cheesecakes onto a wire rack and allow them to cool completely to room temperature.
- Refrigerate: Refrigerate the mini cheesecakes for at least 2 hours or preferably overnight to fully set and chill.
- Serve: Before serving, optionally top each mini cheesecake with fresh berries or fruit compote for a fresh and colorful finish.
Notes
- Ensure cream cheese is softened to room temperature for easier mixing and a smoother texture.
- Do not overbake the cheesecakes; they should be set but slightly jiggly in the center when done.
- You can use different toppings such as chocolate sauce, caramel, or nuts depending on preference.
- Store leftovers covered in the refrigerator for up to 4 days.
- Using paper liners makes for easy removal and cleanup.
