Easy Mini-Cheesecakes

Easy Mini-Cheesecakes
11 Reviews
Mini cheesecakes have never been so easy!
20 min
Prep Time
2 hours
Total Time
12 mini cheesecakes



vanilla wafer cookies


1/2 cup
2 (8-ounce) packages
cream cheese, softened
large Land O Lakes® Eggs
1 teaspoon
1 cup
sour cream
2 tablespoons
1 teaspoon


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


  1. Heat oven to 325°F. Line muffin pan with foil cupcake liners; place 1 cookie in each liner.
  2. Combine 1/2 cup sugar, cream cheese, eggs and vanilla in 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.
  3. Combine sour cream, 2 tablespoons sugar and vanilla in bowl; mix well. 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.
  4. Garnish each cheesecake as desired. Store in refrigerator.

Recipe Tips

Nutrition Facts (1 cheesecake)

Dietary Fiber

Recipe Comments and Reviews


I've made, many friends, with this delicious dessert. I must make it for Thanksgivings. I make a ganache, and put some on top of each one. It takes it to a whole new level. I bet you can't eat just one!


I have been making these cheesecake cupcakes since the late 90's, still my all time favorite 'go to' recipe!! I generally use shortbread cookies for the 'crust' which is dense and buttery enough to compliment the cheesecake, without overpowering it. I typically leave off the garnishes and just top with the sour cream mixutre, but for fancier events, would keep it.


My college student daughter (not an experienced baker) made these and they were delicious. She used a tiny muffin tin with about 1 & 1/4 inch diameter muffin size, and mini vanilla wafers, and they came out perfectly, with the wafer covering bottom of tin, (PS you get many more pieces this way) Perfect bite size for receptions and adults who don't want a full desert, just a taste. We have made it several times, and it is always a hit.


Currently vanilla is listed twice so you would add 1 teaspoon of vanilla in step one and another teaspoon should be added in step 2.


Recipe calls for vanilla in the first step, and then again in the second step...???

Test Kitchen Comment
From: cindy
Currently vanilla is listed twice so you would add 1 teaspoon of vanilla in step one and another teaspoon should be added in step 2.
Posted November 25, 2014


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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