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Mini Cheesecakes with Vanilla Wafers

These Mini Cheesecakes are irresistibly rich and velvety, easy to make without a water bath, and endlessly customizable with your favorite toppings. I’ve tested this recipe to perfection, ensuring silky texture, no cracks, and a luscious balance of sweetness and tang in every bite. See the post for expert tips, step-by-step photos, variations, and topping ideas!
Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Cooling & Chilling 9 hours
Total Time 9 hours 50 minutes
Servings 12 mini cheesecakes
Author [email protected]

Ingredients

Crust

  • 25 vanilla wafers or 8 full sheet graham crackers
  • 1 1/2 Tablespoons granulated sugar
  • 4 Tablespoons unsalted butter, melted

CHEESECAKE FILLING

  • 2 8 oz.pkgs (16 oz) full fat, brick-style cream cheese, very soft
  • 2/3 cup granulated sugar
  • 1/2 cup sour cream at room temperature
  • 1 1/2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs at room temperature
  • 1 large egg yolk at room temperature

TOPPING IDEAS

Instructions

  • Prep: Preheat the oven to 350°F. Lightly spray a standard 12-count muffin pan with nonstick cooking spray, then add the cupcake liners (this prevents the liners from sticking to the pan).
  • Make the Crust: Add the wafers/crackers to a food processor and pulse until finely ground (or crush in a bag with a rolling pin). Add the butter and sugar and pulse (or stir) until evenly combined. Add 1 tablespoon to each liner, then firmly press down with the back of a glass or measuring cup. Bake for 6 minutes, then allow to cool on a wire rack for at least 5 minutes before filling. Reduce the oven temperature to 325°F.
  • Beat Cream Cheese: Add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed (4) until light and fluffy, about 2 minutes (no less!). Add sugar and beat one additional minute.
  • Add Filling Ingredients: Add the sour cream, lemon zest, vanilla, and salt, and beat just until blended. Add the eggs one at a time, followed by the egg yolk, beating as little as possible, just until combined after each addition (overbeating once you add the eggs can cause cracks and the cheesecake to rise, then deflate).
  • Assemble: Divide the mixture between the cupcake liners, filling each to the top. Drop the pan on the counter a few times to remove excess air bubbles.
  • Bake until the edges are set, and the centers slightly jiggle when you tap the pan, 17-21 minutes. Don’t overbake them, or they won’t be as creamy.
  • Cool and Refrigerate: Let the pan cool on a wire rack for 1 hour, then refrigerate. Then cover with plastic wrap and refrigerate for at least 8 hours. They can be stored in the fridge for up to 5 days, but are at peak freshness after chilling for 8-24 hours.
  • Serve: Top with desired topping such as whipped cream and berries, lemon curd and berries, glazed strawberries or strawberry sauce, blueberry sauce, caramel sauce, or chocolate sauce, etc.

Notes

Stabilized WHIPPED CREAM

You may add the stabilized whipped cream at any point while the cheesecakes are chilling and return to the fridge (tented with foil) or skip the gelatin/water and add the whipped cream just before serving.
  • 1 teaspoon unflavored gelatin
  • 1 1/2 tablespoons water
  • 1 cup cold heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  1. Add the unflavored gelatin to a small microwave-safe bowl, then whisk in the cold water with a fork. Let stand for 5 minutes, then microwave for 20 seconds. Stir the mixture, then set aside while you immediately begin to beat the heavy cream.
  2. Add the heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form (the peaks flop over when the beaters are lifted.)
  3. Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase the speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).