Mini Cheesecakes With Vanilla Wafer (Printable)

Creamy individual cheesecakes with crisp vanilla wafer cookie bases. Perfect for parties, easy to make, and 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 the 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 the batter evenly among the muffin cups, filling each about 3/4 full.
07 - Bake for 16-18 minutes, or until centers are just set and slightly wobbly.
08 - Remove from oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
09 - Mix sour cream and powdered sugar until smooth. Spoon a dollop onto each cooled cheesecake and garnish with berries or fruit preserves.
10 - Refrigerate for at least 30 minutes before serving.

# Expert Hints:

01 -
  • Each person gets their own perfectly portioned dessert
  • The vanilla wafer crust means zero prep work and maximum crunch
  • You can make them ahead and they actually taste better after chilling
02 -
  • Overbeating after adding eggs introduces air bubbles and causes cracks
  • The centers should still wobble slightly when you take them out
  • Room temperature ingredients blend together seamlessly
03 -
  • Use a spring loaded ice cream scoop for perfectly even portions
  • Run a thin knife around the edges before removing liners if they stick

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