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Mini Cheesecakes with Vanilla Wafers Crust

These Mini Cheesecakes with Vanilla Wafers Crust are the perfect balance of creamy and sweet, with a delightful crunch from a simple cookie crust. They’re quick to make, customizable, and no baking is required, making them ideal for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Vanilla Wafers, crushed Can substitute with graham crackers.
  • 4 tablespoons Butter, melted Use unsalted butter for the best flavor.
For the filling
  • 16 ounces Cream Cheese, softened Make sure it’s at room temperature.
  • 1/2 cup Sour Cream Can be replaced with Greek yogurt.
  • 1/2 cup Sugar Feel free to substitute with your favorite sweetener.
  • 1 teaspoon Vanilla Extract Use pure for the best flavor.
  • 2 large Eggs Can try egg substitutes for an egg-free version.

Method
 

Preparation
  1. Line a muffin tin with cupcake liners or grease it lightly.
  2. In a medium bowl, crush the vanilla wafers until fine crumbs form and mix with melted butter until the mixture resembles wet sand.
  3. Press about a tablespoon of the crumb mixture into the bottom of each muffin cup, using the back of a spoon to pack it down tightly.
  4. In a large mixing bowl, combine softened cream cheese, sour cream, sugar, vanilla extract, and eggs. Mix until smooth and creamy.
  5. Spoon the cream cheese mixture over the crusts, filling each cup about 3/4 full.
Chilling
  1. Place the muffin tin in the refrigerator for at least 4 hours or overnight to allow the cheesecakes to set.
Serving
  1. Carefully remove the cheesecakes from the muffin tin. Top with fresh fruits, whipped cream, or a drizzle of chocolate before serving.

Notes

Soften cream cheese before mixing to prevent lumps. Avoid overmixing to keep the texture smooth. Experiment with flavors like lemon zest or cocoa powder for variations.