Description
These Mini Cheesecakes with Vanilla Wafer Crust are delightful individual desserts featuring a buttery vanilla wafer base topped with a creamy, smooth cheesecake filling. Perfectly baked and chilled, they make a delicious treat topped with fresh berries, whipped cream, or fruit compote.
Ingredients
Scale
Crust
- 1 ½ cups vanilla wafer crumbs (about 20-25 wafers)
- 2 tbsp granulated sugar
- 6 tbsp butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream
- 2 tbsp all-purpose flour (optional, for extra firmness)
Toppings
- Fresh berries, whipped cream, or fruit compote
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners to prepare for baking the mini cheesecakes.
- Prepare the Crust: In a bowl, combine the vanilla wafer crumbs and sugar. Stir in the melted butter until the mixture is evenly moistened. Press about 1 tablespoon of this crust mixture firmly into the bottom of each muffin tin liner to create the crust base.
- Bake the Crust: Place the muffin tin in the preheated oven and bake the crusts for 8-10 minutes or until they turn golden brown. Remove from oven and allow them to cool while you prepare the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, beating until fully combined. Incorporate the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream and flour if using to add firmness.
- Fill the Cups: Spoon the cheesecake filling over the cooled crusts in the muffin tin, filling each cup almost to the top carefully.
- Bake the Cheesecakes: Bake the filled mini cheesecakes for 18-20 minutes until the centers are set and the tops are lightly golden. Remove from oven and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Chill: Refrigerate the mini cheesecakes for at least 2 hours to allow them to firm up and develop their creamy texture.
- Serve: Just before serving, top the mini cheesecakes with fresh berries, whipped cream, or fruit compote as desired for a flavorful finishing touch.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- The addition of flour is optional but helps the cheesecake hold its shape better.
- For best results, use fresh vanilla wafers for the crust.
- Allow the cheesecakes to chill thoroughly; this enhances texture and flavor.
- Customize toppings according to season or preference, such as lemon curd or chocolate drizzle.
