Super Easy Mini Cheesecakes with Vanilla Wafer Crust

Mini cherry cheesecakes on a white platter.

5 from 11 votes

Super Easy Mini Cheesecakes with Vanilla Wafer Crust

These Super Easy Mini Cheesecakes with Vanilla Wafer Crust are perfectly rich, creamy and ready in a jiffy! You don't need any fancy equipment either, just a standard sized muffin pan.

Course Baking, Dessert, Snack

Cuisine American, British

Diet Gluten Free

Prep Time 10

Cook Time 22

Servings

Calories 228kcal

Author Lise Sullivan Ode

Ingredients

15 vanilla wafer cookies
16 ounces full-fat cream cheese, softened
¾ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla bean paste or vanilla extract
1 can cherry pie filling

Instructions

Preheat your oven to 350°F. Line muffin pan with cupcake liners. (You will need two pans since the recipe makes 15 mini cheesecakes.) Place a single vanilla wafer in the bottom of each cup.
In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth and creamy. With electric mixer on low, gradually at ¾ cup sugar. Turn mixer up to medium speed and beat for one minute.
Add the eggs, one at a time. Make sure to beat well after each egg. Stir in 1 teaspoon vanilla bean paste or you can substitute vanilla extract, if desired.
Using a muffin scoop or ice cream scoop, spoon cream cheese mixture into prepared muffin pan. Fill each cup ¾ full. Bake mini cheesecakes until set, about 20-22 minutes. Remove pan from oven. Let cheesecakes cool in pan. Then place pan in refrigerator to cool completely for 2 hours.
When ready to serve, place on platter. Place a dollop of cherry pie filling on top of each cheesecake. Store leftover cheesecake cups in the refrigerator for up to four days. Freeze up to two months. If you freeze them, thaw in the refrigerator overnight before serving.

Notes

Do not use fat free cream cheese for this recipe. It makes the tiny cheesecakes dry and the flavor is not the best.

Nutrition