Mini Cheesecakes With Vanilla Wafer Crust (Printable)

Creamy individual cheesecakes with crisp vanilla wafer base, ready in under an hour.

# What You'll 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 for garnish

# How to Make It:

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 - In a large bowl, beat cream cheese and granulated sugar 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 to 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 dollop onto each cooled cheesecake and garnish with berries or preserves.
10 - Refrigerate for at least 30 minutes before serving.

# Expert Suggestions:

01 -
  • Individual portions mean everyone gets their own perfect little cake without fighting over slices
  • The vanilla wafer crust creates this incredible buttery crunch that you cannot achieve with graham crackers
  • These come together in under 30 minutes of active time but taste like you spent all afternoon in the kitchen
02 -
  • Room temperature ingredients are absolutely essential or you will end up with lumpy batter that bakes unevenly
  • Overbaking is the number one mistake people make with these because they continue cooking as they cool in the pan
  • The slight wobble in the center is exactly what you want, and it will firm up during the cooling process
03 -
  • Use a spring loaded ice cream scoop to portion the batter evenly without making a mess
  • Run a thin knife around the edges of the liners after 10 minutes of cooling to prevent sticking

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