These mini cheesecakes with vanilla wafers crust have a rich and creamy filling that is so easy to make! The best bite-sized dessert when you need a sweet treat.
Some of my other favorite mini desserts include mini fruit tarts, mini cheesecakes with graham cracker crust and mini cookies and cream cheesecake bites.
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Easy Mini Cheesecakes with Vanilla Wafer Crust
Bite-sized desserts are one of my favorites to make when entertaining or hosting a dinner party! They are so cute and perfect for guests to easily grab and enjoy. Some of my other favorite treats are chocolate truffles, Oreo balls and chocolate-covered strawberries.
For these mini cheesecakes with vanilla wafers, I used a classic cherry pie filling, but you use different toppings as well. Fresh berries are my favorite with my best recipe for cheesecake and cheesecake bars or add hot fudge sauce on top!
Mini Cheesecake Recipe Ingredients
This nilla wafer mini cheesecakes recipe is super easy and only requires 5 ingredients!
Find the full printable recipe with specific measurements below.
- Vanilla wafer cookies: Vanilla wafers for the cheesecake crust taste amazing and there’s no extra work required!
- Cream cheese: Make sure it’s softened before using. If it’s too cold, the filling could be lumpy and not smooth.
- Eggs: Use two large eggs. Make sure they’re fresh.
- Sugar: This helps balance out the tang from the cream cheese.
- Vanilla: For an extra boost of flavor add a little extra vanilla.
- Optional: A few teaspoons of lemon juice or a pinch of fresh lemon zest.
How to Make Mini Cheesecakes with Vanilla Wafers
- Layer. Fill a muffin pan with cupcake liners and place 2 vanilla wafers at the bottom of each one. Alternatively, you can use a silicone muffin pan if you prefer no liners.
- Combine. Preheat oven to 375°F. In a large bowl, beat cream cheese and sugar.
- Creamy cheesecake filling. Then mix in eggs (one at a time), lemon juice (optional, see note below), and vanilla.
- Add batter. Divide cheesecake batter between 12 liners, filling each cup up to about 1/4 inch from the top.
- Bake cheesecake. Bake for 15-18 minutes or until a toothpick comes out clean. Remove from oven and let them cool completely. You can also chill in the fridge for at least 30 minutes, or until firm.
- Cherry topping. Once chilled, add your favorite toppings before serving.
Mini Cheesecakes with Nilla Wafers Topping Ideas
When it comes to mini cheesecakes the topping ideas are almost endless!
- Cherry pie filling
- Fresh strawberries or raspberries
- Lemon curd with blueberries
- Apple pie filling
- Crushed cookies
- Caramel sauce
- Hot fudge or chocolate ganache
- Crushed candy bars
- Chocolate chips
- Chopped nuts
- Whipped cream
If you love fruit desserts, try blackberry cheesecake bars, this fruit and veggie platter, and this fresh fruit tart as well!
More Cheesecake Recipes
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Mini Cheesecakes with Vanilla Wafers
Video
Ingredients
- 16 ounces cream cheese , softened
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 24 Nilla Wafer Cookies
Optional toppings: Canned pie filling, fresh berries, whipped cream, chocolate or caramel sauce
Instructions
- Make cheesecake filling. Preheat oven to 375°F. In a large bowl, beat 16 ounces cream cheese and 3/4 cup granulated sugar. Then mix in 2 eggs (one at a time), lemon juice (optional, see note below), and 1 teaspoon vanilla.
- Add vanilla wafers to muffin pan then filling. Fill a standard muffin pan with cupcake liners and place 2 vanilla wafers at the bottom of each one. Alternatively you can use a silicone muffin pan if you prefer no liners. Divide batter between 12 liners, filling each cup up to about 1/4 inch from the top.
- Bake. Bake for 15-18 minutes or until a toothpick comes out clean. Remove from oven and let them cool completely. You can also chill in the fridge for at least 30 minutes, or until firm.
- Chill. Once chilled, add your favorite toppings before serving.
Notes
- You can make a graham cracker crust and press about 1/4″ into the bottom of a silicone muffin pan. I would use 2/3 cup crushed graham crackers, 2 Tablespoons melted butter and 2 Tablespoons sugar.
- You could also use an OREO as the base and add crushed OREOS to the top like I do in these mini oreo cheesecakes.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
It is a little bit hard to know when your cheesecakes are done because they are a light golden color. To know when your mini cheesecakes are done, give the pan a little jiggle to know what is firm but also wiggles a bit.
Once the cheesecakes cool starts to contract during this time. As it is contracting and the edges are stuck to the pan crack form. Try not to overbake these treats. The center needs to be a little jiggly and the edges need to be apart to stop the cracks.
Yes! You could use a graham cracker crust or Oreo crust if you would like. Just press the graham cracker crumbs or Oreo crumbs into the base of the silicone muffin pan (or inside a liner), then add the filling on top.
These will last about 3 to 5 days if stored in the refrigerator. They never last that long in our house though…my family eats them right up. Just make sure to store them in an airtight container when storing them in the fridge.
Yes! I’d recommend wrapping each of your cheesecake bites in plastic wrap, then adding it to a zip-top freezer bag. They’ll last in the freezer for about a month. When ready to eat, thaw at room temp for 5-10 minutes to soften before enjoying.
Categorized as: 5 Ingredients Or Less, American, Cake + Cupcakes, Desserts, Freezer-Friendly, Fruit Desserts, Kid-Friendly, Mini, Nut-Free, Valentine's Day, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
My 12 year old son and I just made these today and they turned out fantastic! Thanks so much!
So glad to hear, thanks for sharing :D
I made these for Valentine’s Day and they were just perfect! Delicious, cute and a great size to not over induldge!
We love anything mini so I was excited to make these. They are incredible. Great recipe!
So glad you loved the recipe, Kelly!
I just made these and loved how easy they are! And crazy quick and delicious. I can’t wait to try these out with some of your topping ideas! Thanks for the awesome recipe.
You’re welcome! So many fun toppings to try :)
Do the mini cheesecakes freeze well and if they do what the thawing procedures
Hi Anthony! I haven’t tried it but I think it would work great. I wouldn’t store longer than 2 months though. I would just let thaw in the fridge overnight.
What size muffin pan do you use?
A standard 12 muffin pan!
Mini tin or standard cup cake tin ?
We did standard, but either could work. It all depends if you want it larger or smaller.
So good and dangerously addictive – I could keep popping one after the other! ;)
So glad you enjoyed them! :)
I could eat an unhealthy amount of these!
These are perfect! I have been wanting cheesecake. These maybe in my future real soon.
Hope you enjoy! :)
These mini cheesecakes are so easy yet so delicious! The perfect bite sized dessert for any party or gathering!
These were super easy to make and everyone at our party just loved them!
I’m so glad they were a hit! Thanks for your comment and review Steph!
I have made these for years. Great dessert. I have used chocolate cream cheese too, which makes a really nice dessert too..
Can you make these with graham cracker crumbs instead of the wafers?
can you freeze these?
Yes! I’d wrap each tightly in plastic wrap, first. :)
Loved these mini cheesecakes!
Dobyou refridgerate
Yes, I refrigerate these. :)
The mini cheesecakes … so good!!
Oh good heavens- it’s okay to eat more than one – right??!! :)