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Mini Cheesecakes with Vanilla Wafer Crust Recipe

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4.2 from 27 reviews

  • Author: admin
  • Total Time: 2 hours 35 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

Delight in these Mini Cheesecakes with Vanilla Wafer Crust, perfect individual-sized desserts that combine a crisp vanilla wafer base with a creamy, rich cheesecake filling. Topped optionally with fresh fruit or preserves, these mini treats are easy to make and perfect for any occasion.

Ingredients

Scale

Crust

  • 12 vanilla wafer cookies

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • Pinch of salt

Toppings (Optional)

  • Fresh fruit or fruit preserves for topping

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners and place one vanilla wafer cookie flat-side down in the bottom of each liner.
  2. Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract, sour cream, and a pinch of salt until just combined to keep the batter smooth and velvety.
  3. Fill the Muffin Cups: Spoon the cheesecake batter evenly over the vanilla wafer crusts, filling each paper liner about three-quarters full to allow room for slight rising during baking.
  4. Bake the Mini Cheesecakes: Bake the cheesecakes for 18 to 20 minutes, or until the centers are set but still slightly jiggly. This ensures a creamy texture once cooled.
  5. Cool Slowly: Turn off the oven and leave the cheesecakes inside with the door slightly ajar for 10 minutes to prevent cracking. Then remove them and allow to cool completely at room temperature.
  6. Chill Before Serving: Refrigerate the cooled mini cheesecakes for at least 2 hours to set fully and develop flavor.
  7. Add Toppings: Just before serving, top with fresh fruit, fruit preserves, or whipped cream if desired to enhance flavor and presentation.

Notes

  • These mini cheesecakes can be made ahead and stored in the fridge for up to 4 days.
  • For longer storage, freeze the cheesecakes without toppings and thaw before serving.
  • Using paper liners helps in easy removal and presentation.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://mettehelbak.com/mini-cheesecakes-with-vanilla-wafer-crust-recipe/