The Best Mini Cheesecakes with Nilla Wafers

One thing about me is that I love anything mini! Whether it’s mini cookies, mini brownies or even mini little teacup pets!! (completely unrelated but I AM OBSESSED!!) How cute are they!

These individual cheesecakes specifically are ideal for parties, gatherings, or just a cozy night in. They chill up beautifully in the fridge, so you can prepare them in advance and have them ready to serve with a topping of your choice. Perfectly portioned and endlessly versatile, this is one dessert you’ll want to keep making on repeat!

Especially around the holiday time when you need large (or I guess maybe want) a large variety of things to wow your family and guests!

Since you are here and love a mini cheesecake recipe, check out this Mini Cheesecakes with Oreo Crust, this Chocolate Cheesecake Mini Recipe, or this Creamy 4-inch Mini Cheesecake Recipe.

Ingredients for this easy Mini Cheesecakes with Vanilla Wafer cookies recipe

Here are the ingredients you will need to make these tiny cheesecakes. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Full-fat Cream Cheese: is the base of the cheesecake and gives it that smooth texture. You will want the cream cheese to be softened so it’s easier to mix so pull it out of the fridge 30 minutes prior to beginning the recipe.
• Sugar: sweetens the cheesecake mixture.
• Sour Cream: adds a slight tang and creaminess to the filling. Because we are using sour cream there is no need to add lemon juice to make it taste authentic
• Vanilla Extract: enhances the overall flavor of the cheesecake. I also like to use vanilla bean paste here for an added oomph.
• Egg: helps bind the cheesecake ingredients together.
• Mini Nilla Wafers: serve as the crust for each mini cheesecake and adds a light, sweet vibe without having to make cheesecake graham cracker crust from scratch.

You will need a mini muffin pan for this recipe to keep the shapes of the cheesecake filling intact.

I loved using this Flexipan Mini Muffin Silicone Mold because it conducts heat so much better than regular metal pans. No cracked cheesecakes here! You can also use my discount code LOAF at checkout for some money off!

How To Make Mini Cheesecakes With Nilla Wafers

This is how you can make this creamy cheesecake. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions! 

1. 
   Preheat the oven and line 34 mini muffin tin cavities with mini cupcake liners. You’ll need two 24-cavity muffin tins to accommodate all the liners.
2. Drop a single vanilla wafer into the bottom of each cup to form the crust for each cheesecake.
3. In a mixing bowl, beat the room temperature cream cheese with an electric mixer until smooth. Add in the sugar, sour cream, and vanilla extract and continue beating until fully incorporated. Finally, add the egg, mixing just until combined—avoid over-mixing.
4. Spoon that creamy cheesecake filling evenly over each Nilla wafer, filling each mini cupcake liner about ¾ of the way. You could also use a piping bag to do this cleanly.
5. Place in the oven and bake until the centers are just set. A slight jiggle in the center is perfect.
6. Let the individual mini cheesecakes cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours or until fully chilled.
7. These mini cheesecakes are delicious as is, or topped with fruit, whipped cream, cherry/ blueberry pie filling, or a drizzle of chocolate!

Why do you need to make this easy recipe?

• It’s the perfect dessert to make for cheesecake lovers everywhere!
• This delicious recipe’s individual servings are great for a special occasion or holiday party.
• Making a bite-sized dessert is great for portion control.
• It has the best texture and can be customized by adding different toppings.

Frequently Asked Questions – FAQ

What can I use to flavor the top of the cheesecake?

Feel free to add toppings like fresh berries, whipped cream, caramel sauce, chocolate syrup, or even a spoonful of cherry pie filling to create mini cherry cheesecake bites!

​What flavors can I add to the cheesecake filling?

Adding almond extract would go great with the vanilla that’s already there. Or you could try lemon extract with lemon zest to make your filling taste fresh and citrusy.

Another fun twist you could add could be mixing in mini chocolate chips for a delicious mini chocolate chip cheesecake vibe.

Can I use a different cookie for the crust?

Absolutely! Graham cracker crumbs, Oreo cookies, or any other cookie crumbs can work well in place of Nilla wafers. Just make sure you are either using the mini versions for those cookies or you will just have to make the actual cheesecake crust from scratch, press it onto the cupcake liner then bake it for 5-8 minutes before adding it your cheesecake batter.

What if I don’t have a mini muffin tin?

You can use sturdy baking cups placed on a baking sheet if you don’t have a muffin tin. Make sure to place them on a level surface in the oven, and be cautious placing them in the oven as they won’t be as supported.

How do I store these Mini Cheesecakes with Vanilla Wafers?

Place your leftover cheesecakes in an airtight container and store them in the fridge for at least 3 or 4 days. Keep in mind that the longer they sit, the softer the nilla wafer crust will be, but they still will taste amazing regardless!

Can I freeze them?

Yes! Once fully cooled, place them on a baking sheet to freeze individually. After they’re solid, place them in an airtight container or wrap them in plastic wrap and place them in an airtight container for maximum freshness. Thaw in the fridge when ready to serve.

The Best Mini Cheesecakes with Nilla Wafers

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