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Home » Desserts » cheesecake

The Best Mini Cheesecakes with Nilla Wafers

Published: Nov 11, 2024

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This Mini Cheesecakes with Nilla Wafers recipe is the perfect bite-sized treat for when you’re craving something creamy and delicious. Made with a simple blend of cream cheese, sugar, vanilla, and a Nilla wafer crust, this mini cheesecakes recipe is both easy to make and irresistibly cute!

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mini cheesecakes with nilla wafers on a plate

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.

mini cheesecakes with nilla wafers recipe ingredients

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!

mini cheesecakes with nilla wafers being held up by a hand

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!
unmixed ingredients in a bowl
mixed ingredients in a bowl
cookies in paper liners in a muffin tin
raw batter in a muffin tin
cooked batter in a muffin tin
fully baked tiny desserts

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.
mini cheesecakes with nilla wafers split open

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.

mini cheesecakes with nilla wafers overhead shot

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.

mini cheesecakes with nilla wafers unwrapped

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.

mini cheesecakes with nilla wafers on a plate

The Best Mini Cheesecakes with Nilla Wafers

mini cheesecakes with nilla wafers on a plate

Mini Nilla Wafer Cheesecakes

This Mini Cheesecakes with Vanilla Wafers recipe is made with a simple blend of cream cheese, sugar, vanilla, and a Nilla wafer crust.
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 34 mini cheesecakes
Calories 48 Calories

Ingredients
  

  • 1 package 8 oz cream cheese, softened
  • ⅓ cup sugar
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 34 Mini Nilla wafers

Instructions
 

  • Preheat the oven to 325F and line 34 mini muffin tin cavities with mini cupcake liners. You’ll need two 24-cavity muffin tins to accommodate all the liners.
  • Place one Nilla wafer at the bottom of each cupcake liner. This will be the crust for each mini cheesecake.
    34 Mini Nilla wafers
  • In a mixing bowl, beat the cream cheese until smooth and creamy.
    1 package
  • Add the sugar, sour cream, and vanilla extract and beat until fully combined.
    ⅓ cup sugar, 3 tablespoons sour cream, 1 teaspoon vanilla extract
  • Add the egg and beat just until combined. Be careful not to overmix.
    1 large egg
  • Spoon the cheesecake batter evenly over each Nilla wafer, filling each cup about ¾ of the way full. I also like to do this with a piping bag for a cleaner finish
  • Bake for 14-17 minutes, or until the centers of the cheesecakes are slightly puffy but still soft. They might still be slightly jiggly in the center, which is fine.
  • Allow the cheesecakes to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.
  • Once cooled, refrigerate for at least 2 hours or until fully chilled.
  • Enjoy as they are, or top with fruit, whipped cream, cherry or blueberry pie filling, or a drizzle of chocolate!

Notes

These mini cheesecakes can be stored in the fridge for up to 5 days or frozen for up to a month.

Nutrition

Calories: 48CaloriesCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 12mgSodium: 34mgPotassium: 14mgFiber: 0.04gSugar: 3gVitamin A: 103IUVitamin C: 0.01mgCalcium: 8mgIron: 0.03mg
Keyword Mini Cheesecakes with Vanilla Wafers, mini nilla wafer cheesecakes
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Hey there! My name is Chahinez, and I’m the brains behind the blog, Lifestyle of a Foodie. LOAF was started back in 2018 during my last semester ...

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