Mini Nilla Wafer Cheesecakes

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This Mini Cheesecakes with Vanilla Wafers recipe is made with a simple blend of cream cheese, sugar, vanilla, and a Nilla wafer crust.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings: mini cheesecakes

Calories: 48Calories

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!

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