Easy Mini-Cheesecakes
12 mini
20 min
2 hrs



12 vanilla wafer cookies


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


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.


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


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
  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
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