Description
These mini cheesecakes are creamy, flavorful, and made with just five simple ingredients. Perfect as a bite-sized dessert for gatherings or a sweet treat any day!
Ingredients
Scale
- 48 mini vanilla wafers
- 2 (8-ounce) packages cream cheese, at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 eggs, at room temperature
- desired garnishes and toppings, see notes below
Instructions
- Position rack in center of oven and preheat to 350°F.
- Prepare two 24-cup mini muffin pans by lining with mini nonstick paper cupcake liners. Place a mini vanilla wafer, flat side down, in each muffin cup.
- In a large bowl with an electric hand mixer, beat the cream cheese until smooth. Blend in the sugar and vanilla then beat on high until light and fluffy, scraping the bowl sides as needed. Mix in the eggs until fully incorporated.
- Use a spoon or small cookie scoop to evenly divide the cream cheese filling between the prepared muffin cups, filling them close to the top of the paper liners.
- Bake for 13 to 15 minutes or until cheesecakes are puffed and set. Allow to cool in pans for 45 minutes before carefully removing them from the pans.
- Once completely cool, top with desired garnishes. Serve immediately or store in an airtight container in the refrigerator for up to 48 hours.
Notes
Mini cheesecakes can be garnished with fruit, chocolate sauce, or whipped cream.
For a firmer texture, leave the mini cheesecakes in the fridge overnight before serving.
These are great for parties and can be made ahead of time.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg