Easy Mini-Cheesecakes

Easy Mini-Cheesecakes

Mini cheesecakes have never been so easy!

20 min.prep time 2:00total time
12 mini cheesecakes
858 Ratings

Ingredients

Crust

12 vanilla wafer cookies

Filling

1/2 cup sugar
2 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla

Garnish

Chocolate curls, if desired
Cut-up fruit, if desired
Powdered sugar, if desired

Directions

Heat oven to 325°F. Line muffin pan with foil cupcake liners; place 1 cookie in each liner.

Combine 1/2 cup sugar, cream cheese, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon cream cheese mixture over each cookie, filling cups 3/4 full. Bake 30 minutes.

Meanwhile, stir together sour cream, 2 tablespoons sugar and vanilla in small bowl. Spoon about 1 tablespoon sour cream mixture onto each hot, partially baked cheesecake. Continue baking 8-10 minutes or until set. Cool. Remove from pan. Cover; refrigerate 1-2 hours or until firm.

To serve, garnish each cheesecake as desired. Store in refrigerator.

Nutrition Facts (1 cheesecake)

Calories: 250

Fat: 17g

Cholesterol: 85mg

Sodium: 150mg

Carbohydrates: 20g

Dietary Fiber: 0g

Protein: 5g

Recipe #5166B©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I was a little nervous that I wouldn't have room in the cups to add the sour cream mixture. Although in the end it did work out okay. The sour cream mixture is runny and almost looks like a glaze. Just be sure not to fill the cups too full of the cheesecake mixture. I ended up having a little leftover on the cheesecake mixture. The cookies don't fill the bottom of the cup so next time I will crush them up with a bit of butter. Otherwise great recipe. Easy and delicious!
Simple recipe - excellent results. The only thing I changed was to crush up the vanilla wafers and tamp down into the muffin liners with a little melted butter. I only had jumbo liners and one cookie wasn't close to being enough for the bottom. They turned out amazing even with this slight adjustment. Will definitely make again and again.
I have been making this recipe for over 10 years now and it's my no-fail go to for crowd pleasing treats. I love how simple the recipe is, yet it retains all the deliciousness of a full sized cheesecake. I often substitute girl scout shortbread cookies instead of the vanilla wafers and often use american neufchatel instead of regular cream cheese.
Every Christmans I have all of the family members between 2 and 17 over to help with Santa Cookies and Cakes. This dish is a joy, they can all help with this dessert. And the reviews are even better, when we give them out as gifts, everyone thinks its a family recipe or something. I love it!
I recently hosted a bridal shower brunch for 20. I doubled this recipe and had so many compliments. I did make a few changes.
Instead of using the wafer for the crust, I used 1 cup graham cracker crumbs, 1 Tbsp sugar, and 4 Tbsp melted margarine. Use 1 Tbsp to press into the bottow and sides of 12 foil cupcake liners. Then I used a small amount of orange marmalade to top each cake before I added the fresh fruit. It was excellent. this method is much easier than serving a whole cheesecake and the serving is just the right amount.
This is a very simple recipe, especially if you are intimidated about making a full size cheesecake. My only issue was that the vanilla wafers didn't quite fill the entire bottom of the paper liners. Other than that, this is a very good recipe!
Made these for the fellow marching band prop parents they were a big hit BIG flavor in a small cupcake form.
Great tasting and really simple to make.

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