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Mini Cheesecakes Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Total Time: 2 hours 36 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Cheesecakes are delightful individual treats featuring a crisp vanilla wafer base topped with a creamy, smooth cheesecake filling. Perfect for parties or a sweet snack, they are baked to perfection and can be garnished with fresh berries or fruit compote for a burst of fresh flavor.

Ingredients

Base

  • 12 vanilla wafer cookies

Filling

  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

Topping (optional)

  • Fresh berries or fruit compote

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to prepare for baking.
  2. Arrange Cookie Bases: Place one vanilla wafer cookie at the bottom of each cupcake liner, forming the base of each mini cheesecake.
  3. Mix Cream Cheese and Sugar: In a mixing bowl, blend the softened cream cheese and granulated sugar until the mixture becomes smooth and creamy, ensuring no lumps remain.
  4. Add Eggs: Add the eggs one at a time to the cream cheese mixture, mixing thoroughly after each addition to maintain a smooth consistency.
  5. Incorporate Flavorings: Stir in the vanilla extract and sour cream until fully combined, creating a creamy and uniform filling.
  6. Fill the Liners: Spoon the cream cheese mixture evenly over each vanilla wafer cookie in the cupcake liners, filling each about three-quarters full.
  7. Bake the Cheesecakes: Place the muffin tin in the oven and bake for 15-18 minutes, or until the cheesecakes are set with lightly golden edges.
  8. Cool in Pan: Remove the baked cheesecakes from the oven and allow them to cool in the muffin tin for 15 minutes to set further.
  9. Transfer to Wire Rack: Carefully move the mini cheesecakes to a wire rack to cool completely to room temperature.
  10. Chill: Refrigerate the cheesecakes for at least 2 hours or overnight to allow them to fully firm up.
  11. Add Toppings and Serve: Just before serving, optionally top each mini cheesecake with fresh berries or fruit compote for added flavor and decorative appeal.

Notes

  • Using room temperature cream cheese ensures a smoother filling without lumps.
  • Make sure not to overbake; the cheesecakes should be set but still slightly jiggly in the center.
  • For easier removal, let the cheesecakes cool completely and chill thoroughly before peeling the liners.
  • Feel free to experiment with different toppings like chocolate ganache or caramel sauce.
  • This recipe can be doubled easily if you need more servings.

Find it online: https://slsrecipes.com/mini-cheesecakes-recipe/