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Mini Cheesecakes with Vanilla Wafers

These delicious mini cheesecakes with vanilla wafers are the perfect bite-sized sweet treat! So easy and made with only 5 simple ingredients. The best quick and yummy dessert!

mini cheesecake with vanilla wafers and cherries on top

Perfect Bite-Sized Dessert

Mini desserts are one of my favorites to make when entertaining or hosting a dinner party! They are so cute and perfect for guests to easily grab and enjoy. Some of my other top bite-sized treats are mini fruit tartschocolate trufflesOreo balls and chocolate covered strawberries.

For these mini cheesecakes with vanilla wafers I used a classic cherry pie filling, but you can easily make them with different toppings as well. They taste great with different kinds of fresh berries or hot fudge sauce on top.

cheesecake filling on top of vanilla wafers in cupcake liners

5 Simple Ingredients

These nilla wafer cheesecakes are so easy and only require 5 ingredients!

  • Vanilla wafer cookies: I used these instead of the classic graham cracker crust. They taste amazing and there’s no extra work required!
  • Cream cheese: Make sure it’s softened before using. If it’s too cold, the filling could be lumpy and not smooth.
  • Eggs: Use two large eggs. Make sure they’re fresh.
  • Sugar: This helps balance out the tang from the cream cheese.
  • Vanilla: For an extra boost of flavor add a little extra vanilla.

Nilla Wafer Cheesecake Toppings

I love that these mini bites are so customizable! I love to use the classic cherry pie filling, but it’s definitely fun to switch it ups sometimes. Below are a few toppings that would taste delicious.

mini cheesecake with cherry pie filling

Storing + Freezing

  • To store: These will last about 3 to 5 days if stored in the fridge. They never last that long in our house though…my family eats them right up. :) Just make sure to store them in an airtight container when storing in the fridge.
  • To freeze: I’d recommend wrapping each of your cheesecake bites in plastic wrap, then adding to a ziptop freezer bag. They’ll last in the freezer for about a month. When ready to eat, thaw at room temp for 5-10 minutes to soften before enjoying.

Variation

If you prefer the traditional graham cracker crust with your cheesecake, try making your own and adding it to the base of the mini cheesecakes. I usually only half the recipe and then add the filling on top. Then you’ll just press into the base of a silicone muffin pan or inside a liner.

Using the graham cracker crust does take a little bit more time, but is worth the extra effort! You could even use an Oreo crust if preferred. I topped mine with some chocolate sauce and a fresh sliced strawberry.

Bit taken from mini cheesecake with vanilla wafers

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Bite taken from mini cheesecake with vanilla wafers

Mini Cheesecakes with Vanilla Wafers

5 from 7 votes
These delicious mini cheesecakes with vanilla wafers are the perfect bite-sized sweet treat! So easy and made with only 5 simple ingredients. The best quick and yummy dessert!
Prep Time: 15 mins
Cook Time: 15 mins
Refrigerate: 30 mins
Total Time: 1 hr
Servings: 12

Ingredients 

Optional toppings: Canned pie filling, fresh berries, whipped cream, chocolate or caramel sauce

    Instructions

    • Preheat oven to 375°F. In a large bowl, beat cream cheese and sugar. Then mix in eggs (one at a time), lemon juice, and vanilla.
      cheesecake filling in glass bowl
    • Fill a muffin pan with cupcake liners and place a vanilla wafer at the bottom of each one. Alternatively you can use a silicone muffin pan if you prefer no liners. Divide batter between 12 liners, filling each cup up to about 1/4 inch from the top.
      cheesecake filling on top of vanilla wafers in cupcake liners
    • Bake for 15-18 minutes or until a toothpick comes out clean. Remove from oven and let them cool completely. You can also chill in the fridge for at least 30 minutes, or until firm.
      mini cheesecakes in muffin pan
    • Once chilled, add your favorite toppings before serving.
      mini cheesecake with vanilla wafers and cherries on top

    Notes

    Alternative bases:
    1. You can make a graham cracker crust and press about 1/4″ into the bottom of a silicone muffin pan. I would use 2/3 cup crushed graham crackers, 2 Tablespoons melted butter and 2 Tablespoons sugar. 
    2. You could also use an OREO as the base and add crushed OREOS to the top
    Lemon juice:
    I like to add a couple of teaspoons of fresh lemon juice sometimes too, however this is optional. I’ve found that the citrus helps to add some tartness and balance out the cream cheese flavor.

    Calories: 216kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 156mg | Potassium: 68mg | Fiber: 1g | Sugar: 16g | Vitamin A: 547IU | Calcium: 41mg | Iron: 1mg
    Course: Dessert
    Cuisine: American
    Author: Jamielyn Nye

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