Mini Cheesecakes With Vanilla Wafer (Printable)
Individual creamy cheesecakes with crisp vanilla wafer base, perfect for parties and dessert platters.
# What You Need:
→ Crust
01 - 12 vanilla wafer cookies
→ Cheesecake Filling
02 - 16 oz cream cheese, softened
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp pure vanilla extract
06 - 1/4 cup sour cream
07 - 1 tbsp all-purpose flour
08 - Pinch of salt
→ Topping
09 - 1/2 cup sour cream
10 - 2 tbsp powdered sugar
11 - Fresh berries or fruit preserves
# Directions:
01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.
02 - Place one vanilla wafer cookie, flat side down, in the bottom of each liner.
03 - Beat cream cheese and granulated sugar in a large bowl until smooth and creamy.
04 - Add eggs one at a time, mixing well after each addition.
05 - Mix in vanilla extract, sour cream, flour, and salt until just combined.
06 - Divide batter evenly among muffin cups, filling each about 3/4 full.
07 - Bake for 16-18 minutes until centers are just set and slightly wobbly.
08 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.
09 - Mix sour cream and powdered sugar until smooth. Spoon onto cooled cheesecakes and garnish with berries or preserves.
10 - Refrigerate for at least 30 minutes before serving.
# Expert Tips:
01 -
- Everything you love about full sized cheesecake in adorable bite sized form
- The vanilla wafer crust means zero press in crust work and zero stress
02 -
- Overbeating after adding eggs introduces too much air and leads to those dreaded cracks
- The centers should still wobble slightly when you take them out because they keep cooking
03 -
- Room temperature ingredients blend together seamlessly creating that professional smooth texture
- A spring loaded ice cream scoop makes portioning the batter so much faster and more uniform