Description

These Mini Cheesecakes are simply irresistible! With a smooth cream cheese filling and a crunchy vanilla wafer base, they are easy to prepare and perfect for any gathering. Ideal for dessert lovers seeking a quick and delightful homemade sweet treat.

Ingredients

Scale

48 mini vanilla wafers
2 (8-ounce) packages full-fat cream cheese, room temperature
2 large eggs, room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice

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Instructions

Preheat the oven to 350℉ (175℃) and prepare 48 mini muffin tins with cupcake liners.
Insert 1 mini vanilla wafer into each liner, pressing down gently if necessary.
In a large bowl, beat the cream cheese on medium speed until fluffy and smooth.
Mix in the eggs, sugar, vanilla extract, and lemon juice until just combined, scraping the sides if needed.
Portion out the batter evenly into the muffin cups, covering each wafer and filling about ⅔ full.
Bake for 12-15 minutes until the sides are set and the centers are slightly jiggly.
Remove from the oven and let cool on a rack for 10 minutes before transferring to a cooling surface for another 10-20 minutes.
Chill in a sealed container in the fridge for at least 2 hours before serving.
Enjoy plain or topped with fresh fruit, pie filling, chocolate, or whipped cream.

Notes

Ensure the cream cheese is at room temperature for smoother mixing.
Avoid overbaking to keep the center creamy.
These can be made a day ahead and stored in the fridge.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 70
Sugar: 4g
Sodium: 60mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg