Mini Cheesecakes (only 5 ingredients!)

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    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!

    Bite-sized desserts are one of my favorites to make when entertaining! 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.
    close up of mini cheesecakes

    I hosted a pampered chef party the other night (which was so fun) and decided to try out these mini cheesecakes. They turned out SO delicious and were really easy to make with only 5 simple ingredients! I used a classic cherry pie filling to make them, 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. I will definitely be making them again soon!

    mini cheesecakes with vanilla wafers

    5 simple ingredients

    These mini cheesecakes are so easy and only require 5 ingredients! I like to add a couple of teaspoons of fresh lemon juice too, however this is optional. I’ve found that the citrus helps to add some tartness and balance out the cream cheese flavor.

    • 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.
    • Sugar: This helps balance out the tang from the cream cheese.
    • Vanilla: For an extra boost of flavor.

    How to make mini cheesecakes

    This recipe is so simple! The hardest part is waiting for your mini cheesecakes to cool and firm. :)

    1. BEAT. Beat cream cheese and sugar together in a large bowl. Then mix in eggs (one at a time), lemon juice and vanilla.
    2. FILL. Line the muffin pan with cupcake liners (can use silicone muffin pan if you prefer no liners). Place 2 wafers at the bottom of each one. Then fill all 12 muffin cups with the cheesecake mixture, about 1/4 inch from the top.
    3. BAKE. Bake at 375°F for 15 to 18 minutes, or until a toothpick comes out clean.
    4. COOL. Remove mini cheesecakes from oven and let cool completely. Then chill in fridge for at least 30 minutes, or until firm.
    5. TOP. Add your favorite toppings (ideas below) and serve!

    close up of mini cherry cheesecakes

    Topping ideas

    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.

    Storing + freezing

    • To store: These mini cheesecake bites 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.

    pouring cheesecake filling over graham cracker crust in muffin pan


    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. So delicious. Lots of yummy options with this recipe!

    mini cheesecakes

    More dessert recipes you’ll love:

    mini cherry cheesecakes

    Mini Cheesecakes

    Course: Dessert
    Cuisine: American
    Keyword: mini cheesecakes
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Refrigerate: 30 minutes
    Total Time: 1 hour
    Servings: 12
    Calories: 246
    Author: Jamielyn Nye
    These delicious mini cheesecakes are the perfect bite-sized sweet treat! So easy and made with only 5 simple ingredients. The best quick and yummy dessert! 


    • 16 ounces cream cheese , softened
    • 3/4 cup sugar
    • 2 eggs
    • 2-3 teaspoons fresh lemon juice , optional
    • 1 teaspoon vanilla
    • 24 Nilla Wafer Cookies

    Optional toppings: Canned pie filling, fresh berries, lemon curd, whipped cream, nuts, chocolate sauce, 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 two vanilla wafers at the bottom of each one. Alternatively you can use a silicone muffin pan if you prefer no liners. But if using a metal pan, you'll need liners or they'll get stuck. 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. Before you place your toppings on, chill in the fridge for at least 30 minutes, or until firm. Add your favorite toppings before serving.


      Alternative bases:
      1. You can make a graham cracker crust (1/2 the recipe will be fine) and press about 1/4" into the bottom of a silicone muffin pan.
      2. You could also use an OREO as the base and add crushed OREOS to the top


      Calories: 246kcal | Carbohydrates: 22g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 180mg | Potassium: 75mg | Sugar: 17g | Vitamin A: 545IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 0.3mg

      Recipe slightly adapted from All Recipes. 

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