Light & creamy bite-sized cheesecakes with a crisp vanilla wafer crust and topped with your favorite fruit
These little desserts are a blast from my past. My Aunt Norma was a great home cook and our visits were always filled with laughter and great food
Not only could she cook, but man, my Aunt could bake! Cookies, pineapple squares, zucchini bread… you name it!
Since it’s non-stop BBQ, party and get-together season, I thought these would be the perfect dessert to share
And did I mention this tasty treat is also super simple?? Let’s get baking!
Gather together 4 eggs, three 8 ounce packages of room temp cream cheese, 1 cup of sugar, 1 teaspoon of vanilla and 24 vanilla wafers and preheat the oven to 350 degrees
It’s important for the cream cheese to be room temperature so it becomes creamy when you beat it
Click this link to make your own Homemade Vanilla Extract
Combine all of the ingredients (except the vanilla wafers) in the bowl of a mixer and beat until creamy
This recipe make 24 cheesecakes so you’ll need to line two 12 cup muffin tins with cupcake liners
I found these festive Wilton cupcake liners that screamed “party!”
Add one vanilla wafer to each cup. Is it just me, or have these little cookies shrunk in size over the years??
Scoop the batter into each cup, about 3/4 of the way full
Bake at 350 degrees for 15 -18 minutes until a cake tester comes out clean
And just like my NY Style Cheesecake, these little guys have some cracks. It’s ok… no flavor escaped, I promise
Let them completely cool before adding your choice of fruit topping. As you can see, the filling sinks a little after cooling which works out as a nice little cup for the filling to sit in
You can use whatever fruit filling that you like. There are SO many good options that come canned at the grocery store, or you can cook down fresh or frozen fruit to make your own
I’m using both here. I have cherry filling from a can and fresh blueberries that I cooked down over low heat with a tablespoon of sugar
Add a spoonful of filling to each cheesecake, chill & serve!
Enjoy!
Simply Sundays ~ Mini Cheesecakes
Ingredients
4 eggs
Three 8 ounce packages of room temperature cream cheese
1 cup of sugar
1 teaspoon of vanilla
24 vanilla wafers
Directions
Preheat the oven to 350 degrees
Gather together 4 eggs, 3 – 8 ounce packages of room temp cream cheese, 1 cup of sugar, 1 teaspoon of vanilla and 24 vanilla wafers
Combine all of the ingredients (except the vanilla wafers) in the bowl of a mixer and beat until creamy
This recipe make 24 cheesecakes so you’ll need to line two 12 cup muffin tins with cupcake liners; add one vanilla wafer to each cup
Scoop the batter into each cup, about 3/4 of the way full and bake at 350 degrees for 15 -18 minutes until a cake tester comes out clean
Let them completely cool and add your choice of fruit topping to each cheesecake, chill & serve
Tools used to make this recipe
Wilton Non-Stick Bakeware Muffin Pan
Silicone Flexible Rubber Baking Spatula
Wilton Seasonal Cupcake Liners, 300-Count
© Simply Sundays 2019
All rights reserved
are the wafers put in rightside up
We usually put the flat side down, but it really doesn’t matter. It works both ways. Enjoy!
Mini bite sized cheesecakes?! I AM IN! They are my favorite dessert by far and I would never turn one down. I love how you used a nilla wafer on the bottom too!! Great idea!
Thanks!
Oh my gosh! I love cheesecake and these are so perfectly sized for a little snack sized bite. Can’t wait to try!
Thanks!
Aren’t these just so pretty? I love that they’re basically bite-sized cheesecakes! Must try this recipe.
Thank you!
These are so easy and delicious! I made them for our picnic the other day and they were gone in a flash! Not one leftover, so now I have to make more!
Awesome Beth! Glad you liked them!
These are great, simple to make and really tasty, loving the smaller form too!
Thanks Brian!