This no-fuss mini cheesecake recipe with a crunchy vanilla wafer crust is the perfect family and crowd-pleasing dessert.

These little creamy bite sized desserts are super simple to make and to bake! A rich cream cheese filling flavored is baked into mini cheesecakes in a muffin tin. Top it with fruit, chocolate or caramel!

Make ahead big batch to freeze and keep on hand for a sweet finish to any meal or coffee break.

stack of Mini Cheesecakes

An Easy Bite Sized Cheesecake

  • Rich and decadent, cheesecake is a favorite and this recipe is super simple to make.
  • Mini-cheesecakes are a quick dessert, ready to cool in under 30 minutes.
  • These can be made with just about any flavorings, mix-ins, or toppings.
  • These individual, easy-serve bites are ideal for party platters or potlucks.
  • They keep for months in the freezer and are super fast for thawing and serving.
  • Prepping and cleaning up couldn’t be easier. Everything mixes up in one bowl, and the use of mini cupcake liners means your pan will wipe clean in a flash.
wafers , butter , sugar , lemon , cream cheese , almond extract and egg with labels to make Mini Cheesecakes

Ingredients for Mini Cheesecakes

Crust – Crushed vanilla wafers are just one of the possibilities for a tasty, crunchy crust. Other options include crushed graham cracker crumbs, chocolate wafers, or Oreo cookies.

Cheesecake Filling – For the best texture, use full-fat cream cheese. Ensure the cream cheese and egg are at room temperature so it all mixes smoothly. We love the addition of a bit of almond extract but you can swap it for vanilla extract if you’d like.

Flavorings & Mix-ins – The possibilities here are endless. Mini chocolate chips, lemon or orange zest, rainbow sprinkles, or crumbled Oreos provide flavor and texture. Top them with pie filling (like blueberry, cherry, or apple).

How to Make Mini Cheesecakes

Ready in under 30 minutes, mini cheesecakes are a perfect last-minute dessert.

  1. Prep Crust: Mix crushed vanilla wafers with butter and press into the bottom of a mini muffin pan (as per the recipe below).
  2. Prep Cheesecake Batter: Beat cream cheese, egg, powdered sugar and extracts in a bowl with a hand mixer.
  3. Fill Muffin Pan: Place filling in a piping bag or freezer bag with a corner snipped off. Pipe into pan and bake.
  4. Bake & Cool: Bake until set and then cool in the fridge.

Toppings for Mini Cheesecake

These mini cheesecake bites taste can be topped with almost anything!

  • Try pie filling in any flavor (we love blueberry or cherry pie filling).
  • Fresh fruit like sliced strawberries can be piled.
  • Drizzle with caramel sauce or even chocolate ganache.
  • Stir some cinnamon into the batter and top with crushed candied pecans.

Storing Mini Cheesecakes

Mini cheesecakes are one of those desserts to keep on hand for quickie treats or when guests pop in unexpectedly. They will keep up to 4 days in the refrigerator and can be stored in the freezer for up to 3 months in an airtight container.

More Cheesecake Recipes

Did your family love these mini cheesecakes? Be sure to leave a rating and a comment below!

stack of Mini Cheesecakes
5 from 32 votes↑ Click stars to rate now!
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Mini Cheesecake Recipe

This mini cheesecake recipe is the perfect no-fail way to serve cheesecake to a crowd and a party favorite!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 18 mini cheesecakes

Ingredients  

  • 12 Vanilla Wafers or other hard cookies such as graham cookies
  • 1 ½ tablespoons butter melted
  • 8 ounces cream cheese softened
  • cup powdered sugar
  • 2 teaspoons lemon juice
  • ¼ teaspoon almond extract
  • 1 egg room temperature
  • toppings as desired

Instructions 

  • Preheat oven to 350°F. Line a mini muffin pan with 18 liners.
  • Crush cookies until you have ⅓ cup crumbs. Add melted butter & mix well.
  • Place 1 teaspoon in each cup and press down.
  • In a medium bowl combine cream cheese, powdered sugar, lemon juice, almond extract and egg. Beat on medium speed until light and fluffy.
  • Place cream cheese mixture in a zippered bag and snip off the corner. Evenly fill each well.
  • Bake 15 minutes or until set. Remove from oven, cool completely and top with desired toppings.

Notes

Depending on the size, the vanilla wafers can be put into the muffin pan whole if they fit (and skip the butter).
Ensure the cream cheese and egg are at room temperature so it all mixes smoothly. 
Mini cheesecake bites freeze beautifully and thaw quickly. If using canned pie filling it will also freeze and thaw well and can be added before or after freezing. 
These can be prepared ahead of time and will keep in an airtight container in the refrigerator for up to 4 days.
5 from 32 votes

Nutrition Information

Calories: 82 | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 68mg | Potassium: 24mg | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Party Food
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I made these today for a special treat for my coworkers. I didn’t have foil liners so I went paper plus more eco friendly and I also didn’t have a mini cupcake pan. I lowered the cook temp to 325 and cooked them for about 20-25 min. They came out perfect. The paper sticks a bit more but I am overall pleased with the results. Thank you for sharing such an easy and delicious recipe. It is gonna be my new go to for work treats.5 stars

    1. Hi Fiza, these cheesecakes should last in the freezer for up to 2-3 months in an airtight container or freezer bag! Just defrost in the refrigerator overnight.

  2. Do these cookies need to be refrigerated? How long can you keep them? I need them for a wedding and was going to bake them 7 days ahead or maybe 3 days if they keep.
    Thank you

    1. Hi Rickie, they should hold up fine in the refrigerator for a few days. I would recommend adding the topping the day of though. I would maybe try a small trial batch just to make sure there aren’t any hiccups with storage on the wedding day!

  3. OR – you can use the two spoons method to fill and cut down on plastic. Maybe add some earth friendly and less waste tips going forward? Recipe looks delicious though, can’t wait to try it!

      1. Hi, will these be good for outdoor parties? These would be left out for about 5 hours so im wondering if they will turn soft outdoors.

      2. I don’t think they would do well for 5 hours to just sit. But, maybe you could sit them on a bed of ice to keep them cool and accessible?

    1. I can’t say for sure because I haven’t tried it Stephanie. Let us know if you do try the regular size muffin tin!

  4. Hello! If I make these on a Friday for a Sunday baby shower will they hold? If so, should they be refrigerated or can they be kept in a dish with Saran Wrap? Thanks!

  5. I would make these with my mom when I was a kid. We would just put the vanilla wafer on the bottom of the cupcake liner. So good.

  6. These are perfect! And I still cannot believe that your kids are already grown up other than K. Time flies!

  7. I love this post and I have pinned it because I am definitely going to make these! Let me also say…YOU LOOK AMAZING!!! I wouldn’t think you have four GROWN children! I want to be like you when I grow up. Loved working with you on this project!