Easy & Delicious Mini Cheesecake Recipe

Want to make a small dessert that’s going to be a hit? This mini cheesecake recipe is perfect – easy to make, and they won’t last long!

My husband and I do enjoy the occasional cheesecake. It’s one of those desserts we rarely have so when we do, it’s a celebration. As summer is in full bloom, sometimes I’m just looking for a little sweetness to settle the sweet tooth.

These mini cheesecakes are perfect if you are practicing portion control. Also we recently had a family picnic and these mini cheesecakes were a hit! Learn how to make these delicious mini desserts!

Mini Cheesecake Recipe

You’ll need:

• 1 1/2 8-ounce package soft cream cheese
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 20 – 24 vanilla wafers, crumbled or graham cracker crumbs
• Fruit topping (optional)

Add the cream cheese, eggs, vanilla and sugar in a large mixing bowl. Blend and set aside.

Line a cupcake pan with foil liners (or use spray and no liners) and place a spoonful of your wafer or graham cracker crumbs on the bottom of each.

Pour the cheesecake mixture evenly on top of each mini crust (until it’s about 3/4 full). Bake at 350 degrees for about 30-32 minutes.

Let stand to cool for 15-20 minutes then refrigerate for about one hour.

Add fruit topping or whipped cream (all the good stuff) and indulge! I only made a dozen and they did not last long at all. What’s not to love? Yummy topping, creamy homemade cheesecake and the best part . . . you don’t have to share!

Print Recipe

Easy Mini Cheesecakes

Want to make a small dessert that's going to be a hit? This mini cheesecake recipe is perfect - easy to make, and they won't last long!

Prep Time10 mins

Cook Time32 mins

Total Time42 mins

Course: Baked Goods, Dessert

Cuisine: American

Servings: 12 people

Calories: 264kcal

Ingredients

• 12 oz cream cheese 1.5 packages
• 1/2 cup granulated sugar
• 2 egg(s)
• 1/2 teaspoon vanilla extract
• 11 oz vanilla wafers
• 12 strawberries

Instructions

• Preheat oven to 350F.
• Add the cream cheese, eggs, vanilla and sugar in a large mixing bowl. Blend and set aside.
• Line cupcake pan with foil liners and place a vanilla wafer on the bottom of each liner.
• Pour the cheesecake mixture right on top of the wafer, until it's 3/4 full.
• Bake for about 30-32 minutes.
• Let stand to cool for 15-20 minutes and refrigerate for about one hour.
• Add fruit topping, whipped cream, and anything else you like before serving.

Nutrition

Serving: 1serving | Calories: 264kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 206mg | Potassium: 89mg | Sugar: 18g | Vitamin A: 8.4% | Vitamin C: 8.6% | Calcium: 3.4% | Iron: 1.6%

Photography by Patty from The PKP Way

Now that you’ve made this mini cheesecake recipe, you’re ready to try these other tasty desserts like these funfetti mini cakes: