Description
These delightful Mini Cheesecakes are the perfect bite-sized dessert featuring a crisp vanilla wafer base topped with a creamy, rich cheesecake filling. Easy to make and elegant to serve, they are ideal for parties, gatherings, or a special treat any time.
Ingredients
Scale
Base
- 12 vanilla wafer cookies
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, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to prepare for baking.
- Place Cookies: Place one vanilla wafer cookie at the bottom of each cupcake liner, which will serve as the base for each mini cheesecake.
- Mix Cream Cheese and Sugar: In a mixing bowl, blend the softened cream cheese and granulated sugar until the mixture is smooth and creamy, setting the stage for a velvety texture.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, mixing thoroughly after each addition to ensure a uniform batter.
- Incorporate Flavors: Stir in the vanilla extract and sour cream until the mixture is well combined and smooth.
- Fill Liners: Spoon the cream cheese mixture evenly over each vanilla wafer in the cupcake liners, filling each about 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 15-18 minutes until the cheesecakes are set and the edges are lightly golden, indicating they are perfectly cooked.
- Cool in Tin: Remove from the oven and let cool in the muffin tin for 15 minutes to slightly firm up before removing.
- Cool Completely: Transfer the mini cheesecakes to a wire rack to cool completely, preventing sogginess and helping them to set fully.
- Refrigerate: Refrigerate for at least 2 hours or overnight to chill and achieve the classic cheesecake texture and flavor.
- Add Toppings (Optional): Prior to serving, optionally top with fresh berries or fruit compote to enhance flavor and presentation.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter free of lumps.
- Do not overbake to avoid cracks; cheesecakes should be set but slightly jiggly in the center.
- Use paper liners for easy removal and serving.
- These mini cheesecakes keep well in the refrigerator for up to 3 days.
- For a gluten-free option, use gluten-free vanilla wafers.
