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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!
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




  • 40 vanilla wafers
  • 3-4 tablespoons melted butter
  • 16 ouncecs softened cream cheese
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract


  • Whipped Cream
  • Fresh Fruit


  • 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 1/2 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.


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