Easy Mini-Cheesecakes
12 mini
cheesecakes
20 min
PREP TIME
2 hrs
TOTAL TIME

Ingredients

Crust

12 vanilla wafer cookies

Filling

1/2 cup sugar

2 (8-ounce) packages cream cheese, softened

2 large Land O Lakes® Eggs

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

How to make

  1. STEP 1

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

  2. STEP 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. STEP 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. STEP 4

    Garnish each cheesecake as desired. Store in refrigerator.

Nutrition

250Calories
17Fat (mg)
85Cholesterol (mg)
150Sodium (mg)
20Carbohydrates (g)
0Dietary Fiber
5Protein (g)

Reviews

Explore reviews from
our online community

  May 15, 2016

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!

— says Addie
Helpful?
  May 05, 2016

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.

— says Alicia
Helpful?
  February 21, 2015

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.

— says Cathy
Helpful?
  November 24, 2014

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

— says Dee
Helpful?
Test Kitchen Comment November 25, 2014

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.

— says cindy
  August 04, 2011

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!

— says Michelle A.
Helpful?
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.