Description
These Mini Cheesecakes are delightful, creamy treats featuring a vanilla wafer crust and a smooth, rich cream cheese filling. Perfectly portioned for individual servings, they bake quickly and can be enjoyed plain or topped with fresh berries or fruit compote for an elegant touch. Ideal for gatherings or a sweet indulgence, these bite-sized cheesecakes offer classic flavor in an easy-to-make format.
Ingredients
Scale
Base
- 12 vanilla wafer cookies
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Topping (Optional)
- Fresh berries or fruit compote
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to prepare for baking.
- Prepare Base: Place one vanilla wafer cookie at the bottom of each cupcake liner to create a crisp base for the cheesecakes.
- Mix Cream Cheese and Sugar: In a mixing bowl, blend the softened cream cheese and granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, mixing thoroughly after each addition to maintain a creamy texture.
- Incorporate Flavorings: Stir in the vanilla extract and sour cream until the mixture is uniformly combined and smooth.
- Fill Liners: Spoon the cream cheese mixture evenly over each cookie in the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the cheesecakes are set and the edges turn lightly golden, indicating they are cooked through.
- Cool in Tin: Remove from the oven and let the mini cheesecakes cool in the muffin tin for 15 minutes to set further.
- Cool Completely: Transfer the cheesecakes to a wire rack and let them cool completely at room temperature to avoid condensation.
- Chill: Refrigerate the mini cheesecakes for at least 2 hours or overnight to firm up and develop flavor before serving.
- Optional Topping: Prior to serving, optionally top each mini cheesecake with fresh berries or a fruit compote for an attractive and flavorful finish.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing and a creamy texture.
- Do not overfill the cupcake liners to prevent spilling or cracking during baking.
- Chilling the cheesecakes thoroughly is key to achieving the perfect set and texture.
- Use fresh, ripe berries for the best flavor if opting for fruit topping.
- Mini cheesecakes can be stored covered in the refrigerator for up to 3-4 days.
