These mini cheesecakes with vanilla wafers crust have a rich and creamy filling that is so easy to make! The best bite-sized dessert when you need a sweet treat.

Some of my other favorite mini desserts include mini fruit tarts, mini cheesecakes with graham cracker crust and mini cookies and cream cheesecake bites.

Mini cheesecakes with cherries on top.

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Easy Mini Cheesecakes with Vanilla Wafer Crust

Bite-sized 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 favorite treats are chocolate truffles, Oreo balls and chocolate-covered strawberries.

For these mini cheesecakes with vanilla wafers, I used a classic cherry pie filling, but you use different toppings as well. Fresh berries are my favorite topping for this cheesecake with sour cream topping or cheesecake bars. Hot fudge sauce is a decadent choice!

Mini Cheesecake Recipe Ingredients

This nilla wafer mini cheesecakes recipe is super easy and only requires 5 ingredients!

Mini cheesecakes ingredients.

Find the full printable recipe with specific measurements below.

  • Vanilla wafer cookies: Vanilla wafers for the cheesecake crust 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.
  • Optional: A few teaspoons of lemon juice or a pinch of fresh lemon zest.

How to Make Mini Cheesecakes with Vanilla Wafers

How to make mini cheesecakes in a six step photo collage.
  • Layer. Fill a muffin pan with cupcake liners and place 2 vanilla wafers at the bottom of each one. Alternatively, you can use a silicone muffin pan if you prefer no liners.
  • Combine. Preheat oven to 375°F. In a large bowl, beat cream cheese and sugar.
  • Creamy cheesecake filling. Then mix in eggs (one at a time), lemon juice (optional, see note below), and vanilla.
  • Add batter. Divide cheesecake batter between 12 liners, filling each cup up to about 1/4 inch from the top.
  • Bake cheesecake. 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.
  • Cherry topping. Once chilled, add your favorite toppings before serving.
Mini cheesecakes with vanilla waffers.

Mini Cheesecakes with Nilla Wafers Topping Ideas

When it comes to mini cheesecakes the topping ideas are almost endless!

Mini cheesecakes with a bite out of them.

If you love fruit desserts, try blackberry cheesecake bars, this fruit and veggie platter, and this fresh fruit tart as well!

More Cheesecake Recipes

Bite taken from mini cheesecake with vanilla wafers

Mini Cheesecakes with Vanilla Wafers

4.99 from 77 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 30 minutes
Total Time: 1 hour
Servings: 12
These mini cheesecakes with vanilla wafers crust have a rich and creamy filling that is so easy to make! The best bite-sized dessert when you need a sweet treat.
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Ingredients 

  • 16 ounces cream cheese , softened
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 24 Nilla Wafer Cookies

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

Instructions

  • Make cheesecake filling. Preheat oven to 375°F. In a large bowl, beat 16 ounces cream cheese and 3/4 cup granulated sugar. Then mix in 2 eggs (one at a time), lemon juice (optional, see note below), and 1 teaspoon vanilla.
  • Add vanilla wafers to muffin pan then filling. Fill a standard muffin pan with cupcake liners and place 2 vanilla wafers 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. 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.
  • Chill. Once chilled, add your favorite toppings before serving.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Alternative bases:
  1. You can make a graham cracker pie 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 like I do in these mini oreo cheesecakes. 
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.
Extra mini cheesecakes: To make these in mini cupcake pans, just break the vanilla wafer in half and only use 1. Check them after 10 minutes. You should get about 36 total. 

Nutrition

Calories: 245kcal, Carbohydrates: 23g, Protein: 4g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 180mg, Potassium: 73mg, Fiber: 1g, Sugar: 18g, Vitamin A: 547IU, Calcium: 41mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

When are mini cheesecakes done?

It is a little bit hard to know when your cheesecakes are done because they are a light golden color. To know when your mini cheesecakes are done, give the pan a little jiggle to know what is firm but also wiggles a bit.

Why did my mini cheesecakes crack?

Once the cheesecakes cool starts to contract during this time. As it is contracting and the edges are stuck to the pan crack form. Try not to overbake these treats. The center needs to be a little jiggly and the edges need to be apart to stop the cracks.

Can I use a different crust?

Yes! You could use a graham cracker pie crust or Oreo crust if you would like. Just press the graham cracker crumbs or Oreo crumbs into the base of the silicone muffin pan (or inside a liner), then add the filling on top.

How to store leftover mini cheesecakes with nilla wafers?

These will last about 3 to 5 days if stored in the refrigerator. 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 them in the fridge.

Can I freeze mini cheesecakes?

Yes! I’d recommend wrapping each of your cheesecake bites in plastic wrap, then adding it to a zip-top 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.