Mini Cheesecakes With Vanilla Wafer Crust (Print Version)
Creamy individual cheesecakes with crisp vanilla wafer bases—ideal for parties and dessert platters.
# What You Need:
→ Crust
01 - 12 vanilla wafer cookies
→ Cheesecake Filling
02 - 16 oz cream cheese, softened
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp pure vanilla extract
06 - 1/4 cup sour cream
07 - 1 tbsp all-purpose flour
08 - Pinch of salt
→ Topping (optional)
09 - 1/2 cup sour cream
10 - 2 tbsp powdered sugar
11 - Fresh berries or fruit preserves, for garnish
# Directions:
01 - Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Place one vanilla wafer cookie, flat side down, in the bottom of each liner.
03 - In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
04 - Add eggs one at a time, mixing well after each addition.
05 - Mix in vanilla extract, sour cream, flour, and salt until just combined.
06 - Divide the batter evenly among the muffin cups, filling each about 3/4 full.
07 - Bake for 16–18 minutes, or until centers are just set and slightly wobbly.
08 - Remove from oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
09 - For the optional topping: Mix sour cream and powdered sugar until smooth. Spoon a dollop onto each cooled cheesecake and garnish with berries or fruit preserves.
10 - Refrigerate for at least 30 minutes before serving.
# Expert Tips:
01 -
- Individual portions mean zero pressure about cutting perfect slices
- The vanilla wafer crust is genius because it is already baked and ready
02 -
- Overbeating after adding the eggs introduces air bubbles that cause cracks
- They continue cooking slightly from residual heat so remove while still slightly wobbly
03 -
- Set out cream cheese two hours before baking for the smoothest results
- Run a thin knife around the edges while warm if they stick slightly to the liners