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!
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 tarts, chocolate truffles, Oreo 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.
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.
- Cherry pie filling
- Fresh strawberries or raspberries
- Lemon curd with blueberries
- Apple pie filling
- Crushed cookies
- Caramel sauce
- Hot fudge
- Crushed candy bars
- Chocolate chips
- Chopped nuts
- Whipped cream
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.
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.
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Mini Cheesecakes with Vanilla Wafers
Optional toppings: Canned pie filling, fresh berries, whipped cream, chocolate or caramel sauce
- 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.
- 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.
- 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.
- Once chilled, add your favorite toppings before serving.
- 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.
- You could also use an OREO as the base and add crushed OREOS to the top