Description
Delight in these Mini Cheesecakes with a crunchy vanilla wafer crust, offering a perfect balance of creamy, tangy filling and sweet, buttery base. Ideal for individual servings, these cheesecakes are baked to perfection and topped with fresh berries or whipped cream, making a charming dessert for any occasion.
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) and 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. Add the melted butter and stir until the mixture is evenly moistened. Press about 1 tablespoon of this crust mixture into the bottom of each muffin tin liner to create an even crust layer.
- Bake the Crust: Place the muffin tin in the oven and bake the crust for 8-10 minutes until it turns golden brown. Remove the tin from the oven and allow the crusts to cool as you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, beating until fully combined. Incorporate the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream and flour if using, ensuring a smooth batter.
- Fill the Cups: Spoon the cheesecake filling evenly over the cooled crusts, filling each muffin liner almost to the top without overflowing.
- Bake the Cheesecakes: Return the muffin tin to the oven and bake the mini cheesecakes for 18-20 minutes until the centers are set and tops are lightly golden. 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 the best texture.
- Serve: Garnish each mini cheesecake with fresh berries, whipped cream, or your preferred fruit compote before serving to add a fresh and vibrant finish.
Notes
- The optional flour in the filling helps add extra firmness to the cheesecakes.
- Make sure the cream cheese is fully softened to prevent lumps in the batter.
- Allow cheesecakes to chill thoroughly for best slicing and texture.
- Use paper liners for easy removal and presentation.
- Fresh toppings can be varied according to season and preference.
