My Easy Mini Cheesecakes Recipe is the perfect rich and creamy, bite-sized dessert for your Easter brunch, parties, or celebrations.
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Are you planning a big family Easter brunch this year? My Easy Mini Cheesecake Recipe is for you.
First, start planning with Our Best Easter Brunch Recipes and then keep reading for this crowd-pleasing dessert.
Ingredients
- vanilla wafer cookies
- butter
- cream cheese
- granulated sugar
- eggs
- vanilla extract
Optional Toppings: whipped cream and fresh fruit
Instructions
- Insert paper liners into a mini cupcake pan.
- Preheat the oven to 37-degrees F.
- In a food processor, crush the vanilla wafer cookies.
- Melt the butter for 30-40 seconds in the microwave.
- Add the butter to the cookie crumbs and pulse until blended together.
- Add about ½ teaspoon of cookie mixture to the cupcake liners and press down to form the crust.
- In a large mixing bowl, beat together the softened cream cheese until it is light and fluffy.
- Add in the sugar, eggs, and vanilla and beat until creamy and smooth.
- Using a small cookie scoop or tablespoon, add about 1 tablespoon of cheesecake filling to the top of each cookie crust.
- Bake for 15-18 minutes until the cheesecake puffs up. (Note, as the cheesecake cools, it will deflate again - this is normal).
- Cool completely on a wire rack before removing.
- Store in an airtight container in the refrigerator.
- Add your choice of toppings just before serving.
How do you know when mini cheesecakes are done?
This recipe calls for the cheesecakes to be baked 15-18 minutes. when the timer goes off, gently shake the pan and see if the filling is mostly set. If so, it's time to pull them out.
Cheesecake Toppings
I'm in love with raspberries and cheesecake so I topped mine with a dollop of homemade whipped cream, fresh raspberries, a tiny bit of mint, and a dusting of confectioner's sugar. Here are some other topping ideas:
More Mini Treats
There's something really fun about little individual desserts, right? Here are some other fabulous recipes you may want to check out:
- Coconut Cream Pie Pastry Bites
- Best Carrot Cake Cupcakes with Cream Cheese Frosting
- Mini Keylime Cheesecakes
Not ready to make these yummy little cheesecake cups yet? When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Mini Cheesecake Recipe
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Equipment
- Mini Cupcake Pan
Ingredients
Ingredients
- 40 vanilla wafers
- 3-4 tablespoons melted butter
- 16 ouncecs softened cream cheese
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Toppings
- Whipped Cream
- Fresh Fruit
Instructions
- Insert paper liners into a mini cupcake pan.
- Preheat the oven to 37-degrees F.
- In a food processor, crush the vanilla wafer cookies.
- Melt the butter for 30-40 seconds in the microwave.
- Add the butter to the cookie crumbs and pulse until blended together.
- Add about ½ teaspoon of cookie mixture to the cupcake liners and press down to form the crust.
- In a large mixing bowl, beat together the softened cream cheese until it is light and fluffy.
- Add in the sugar, eggs, and vanilla and beat until creamy and smooth.
- Using a small cookie scoop or tablespoon, add about 1 tablespoon of cheesecake filling to the top of each cookie crust.
- Bake for 15-18 minutes until the cheesecake puffs up. (Note, as the cheesecake cools, it will deflate again - this is normal).
- Cool completely on a wire rack before removing.
- Store in an airtight container in the refrigerator.
- Add your choice of toppings just before serving.
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