Sweet stuff

Mini Cheesecakes

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

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Combine all of the ingredients (except the vanilla wafers) in the bowl of a mixer and beat until creamy

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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!”

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Add one vanilla wafer to each cup.  Is it just me, or have these little cookies shrunk in size over the years??

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Scoop the batter into each cup, about 3/4 of the way full

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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

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Let them completely cook 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

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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

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Add a spoonful of filling to each cheesecake, chill & serve!

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Enjoy!

Simply Sundays ~ Mini Cheesecakes

  • Servings: 24
  • Print

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 cook 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

10 comments on “Mini Cheesecakes

  1. 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!

  2. Julie @ Running in a Skirt

    Oh my gosh! I love cheesecake and these are so perfectly sized for a little snack sized bite. Can’t wait to try!

  3. Lesli Schwartz

    Aren’t these just so pretty? I love that they’re basically bite-sized cheesecakes! Must try this recipe.

  4. Beth Neels

    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!

  5. These are great, simple to make and really tasty, loving the smaller form too!

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