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    Home » Recipes » Desserts

    Easy Mini Cheesecake Recipe

    Published: Mar 20, 2020 · Modified: May 11, 2022 by Ang Paris · Leave a Comment
    This post may contain affiliate links·

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    Dainty little cheesecake cups are the perfect elegant dessert and they're easy to make-ahead of time, too!
    Jump to Recipe Add to Favorites Go to Collections Print Recipe
    This Easy Mini Cheesecake Recipe is a rich & creamy alternative to a traditional cheesecake. It's the best individual dessert for parties and can be topped with a variety of flavors. via @jugglingactmama

    My Easy Mini Cheesecakes Recipe is the perfect rich and creamy, bite-sized dessert for your Easter brunch, parties, or celebrations.

    Jump to:
    • Ingredients
    • Instructions
    • Cheesecake Toppings
    • More Mini Treats
    • Mini Cheesecake Recipe
    • More Recipes You'll Love

    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

    1. Insert paper liners into a mini cupcake pan.
    2. Preheat the oven to 37-degrees F.
    3. In a food processor, crush the vanilla wafer cookies.
    4. Melt the butter for 30-40 seconds in the microwave.
    5. Add the butter to the cookie crumbs and pulse until blended together.
    6. Add about ½ teaspoon of cookie mixture to the cupcake liners and press down to form the crust.
    7. In a large mixing bowl, beat together the softened cream cheese until it is light and fluffy.
    8. Add in the sugar, eggs, and vanilla and beat until creamy and smooth.
    9. Using a small cookie scoop or tablespoon, add about 1 tablespoon of cheesecake filling to the top of each cookie crust.
    10. Bake for 15-18 minutes until the cheesecake puffs up. (Note, as the cheesecake cools, it will deflate again - this is normal).
    11. Cool completely on a wire rack before removing.
    12. Store in an airtight container in the refrigerator.
    13. 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:

    • Berry Compote
    • Chocolate Ganache
    • Strawberry Sauce
    • Cherry Pie Filling

    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
    Mini Almond Bundt Cakes
    This elegant dessert is easy to make and topped with homemade almond whipped cream and slivered almonds.
    Get the Recipe >>>
    Close up image of a mini almond bundt cake topped with slivered almonds.
    Lemon Zucchini Bread
    These mini lemon zucchini bread loaves are perfect for freezing and eating later. 
    Get the Recipe >>>
    Mini Lemon Zucchini Bread with Lemon Glaze
    • Brownies and Bars
    • Cupcakes
    • Pies, Cobblers and Crisps
    • Cookies

    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!

    Close up of easy mini cheesecakes topped with whipped cream, raspberries and mint leaves.

    Mini Cheesecake Recipe

    Dainty little cheesecake cups are the perfect elegant dessert and they're easy to make-ahead of time, too!
    Add to Your Recipe BoxGo to Collections
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    Course: Dessert
    Cuisine: American
    Keyword: Easy Mini Cheesecake Recipe, Mini Cheesecake Recipe
    Prep Time: 11 minutes
    Cook Time: 15 minutes
    Total Time: 26 minutes
    Servings: 48 servings
    Calories: 45kcal
    Author: Ang Paris

    As an Amazon Associate, I earn from qualifying purchases.

    Equipment

    • Food Processor
    • Mixing Bowls
    • 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.

    For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.

    Nutrition

    Serving: 1g | Calories: 45kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 30mg | Potassium: 7mg | Fiber: 1g | Sugar: 5g | Vitamin A: 36IU | Calcium: 2mg | Iron: 1mg
    Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
    Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

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    Welcome! I'm Ang - the Juggling Act Mama! I love sharing quick and easy recipes, creative DIY projects, and fun family travel with you. Like many of you, I am a multi-tasking mama juggling priorities which is why here I offer solutions to tame your hectic lifestyle.

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