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!
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 (optional, see note below), and vanilla.
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 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.
Notes
Alternative bases:
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 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.