mini cherry cheesecakes
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5 from 4 votes

Mini Cheesecake Recipe

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! 
Prep Time15 mins
Cook Time15 mins
Refrigerate30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: mini cheesecakes
Servings: 12
Calories: 246kcal
Author: Jamielyn Nye


  • 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. 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