One-serving-size cheesecakes. You can top with fruit, preserves, nuts, or chocolate.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
12
Yield:
12 cupcake-sized cheesecakes
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

    Advertisement
  • Line muffin tin with foil liners. Place 1 vanilla wafer in each liner.

  • Mix cream cheese, vanilla, and sugar with an electric mixer on medium speed until well blended. Add eggs, and mix well. Pour over wafers, filling 3/4 full.

  • Bake in preheated oven for 25 minutes or until set. Remove from pan when cool. Chill before serving.

Nutrition Facts

204 calories; protein 4.1g 8% DV; carbohydrates 13.7g 4% DV; fat 15g 23% DV; cholesterol 72.1mg 24% DV; sodium 140.6mg 6% DV. Full Nutrition

Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2008
I wish I could give this more than five stars. When I started out looking for a cheesecake recipe I wanted a WHOLE CHEESECAKE but this is SO much better! I made these for my husband's birthday and they were to DIE for! Usually if there is more than one bad review I'll expect the worst when I try a recipe but these turned out perfectly. I like a thick "crust" though and the first batch i tried didn't allow that. I just scooped the graham crackers directly on the bottom and only what was sticking to the cheesecake stayed. The rest sat in the muffin liners. Since that didn't work at first I just made a whole graham cracker crust recipe and scooped large portions into the muffin liners. It was perfect. Read More
(78)

Most helpful critical review

Rating: 2 stars
12/23/2005
The texture was okay but the vanilla wafers were soggy to the point of actually dripping liquid. Wholly unappetizing. I'll keep looking for a mini cheesecake recipe--sorry. Read More
(7)
116 Ratings
  • 5 star values: 86
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
02/08/2008
I wish I could give this more than five stars. When I started out looking for a cheesecake recipe I wanted a WHOLE CHEESECAKE but this is SO much better! I made these for my husband's birthday and they were to DIE for! Usually if there is more than one bad review I'll expect the worst when I try a recipe but these turned out perfectly. I like a thick "crust" though and the first batch i tried didn't allow that. I just scooped the graham crackers directly on the bottom and only what was sticking to the cheesecake stayed. The rest sat in the muffin liners. Since that didn't work at first I just made a whole graham cracker crust recipe and scooped large portions into the muffin liners. It was perfect. Read More
(78)
Rating: 5 stars
03/22/2007
Mmmm yummy... only change: used a graham cracker crust. I made 4 for a trial run 1 chocolate swirl 1 vanilla strawberry swirl 1 chocolate strawberry swirl and 1 lemon curd swirl (with lemon extract)(my favourite - tasted light and refreshing) I converted my dad (who doesn't like overly rich desserts and never liked cheesecake and refused to try it before) into a cheesecake lover- he tried my lemon curd swirl one and liked it so much he finished it off! Will make again! Read More
(76)
Rating: 5 stars
12/31/2003
These are to die for and much easier and quicker than making a whole cheesecake. Instead of using the cookie on the bottom, I crush the cookies in a food processor and scoop a spoonful into each muffin well. It's funny that once they cool they sink a little in the middle which is just right to hold the fruit you put on the top. Read More
(61)
Advertisement
Rating: 5 stars
12/01/2008
Yummy yummy yummy! I love this recipe it is a keeper! My whole family loves cheesecake! But I got tired of making the big cheesecakes which we end up OVER eating and hast too many eggs and take up a whole lot of cream cheese! This recipe is good! You only need very few Ingredients! and it is a nice size for those who are on a diet! Plus they are cute. I did make some changes to the recipe! I used a graham cracker crust. I will explain how I prepared mine: I made the crust with 1 cup and a half of crackers 1/4 cup of butter and 1 tablespoon of sugar. I added about a tablespoon into each baking cup and patted it down. I baked the crust for about 8-10 min. just so they would be nice and cooked. (you might have a bit left.. just save it for later. I added an extra half a teaspoon of vanilla. I baked my mini cheesecakes for 25 minutes then I turned the oven off and left them in for about 10 minutes. I took the cups out of the mold and let them sit on a rack for about 20 minutes. I am always in a hurry to eat them so i put them in the freezer for about 20 min. then i added the cherries and put them back in the freezer for another 20.. They get nice and cold!... I don't know how good it is to cool them that fast.. but mine taste good! LOVE THIS RECIPE! give it a try. Read More
(27)
Rating: 5 stars
12/12/2005
Really really yummy recipe. I love this recipe. It's a great base recipe as well I've melted chocolate chips and swirled them for a marble effect have also dabbed a bit of raspberry jam on them. I get requests for these for parties all the time and there are never any leftovers!! Read More
(27)
Rating: 5 stars
12/11/2003
Delicious! Very quick and easy to make. Everyone raves about these. Paper liners work as well as foil ones, but the foil is more attractive. I always add some canned cherry pie filling on top. Read More
(25)
Advertisement
Rating: 5 stars
01/02/2005
I used this recipe as a base to create my own treat with Mexican influence. It was incredibly easy and accommodated my changes nicely. I introduced some dark chocolate and Spanish peanuts. I used vanilla wafer crumbs instead of whole wafers - enough to cover the bottom of silicone mini tart forms by about 1/4" (and the same for a 4 inch spring form pan). Great recipe! Read More
(15)
Rating: 4 stars
11/27/2007
These were pretty good except for the bottoms. If I make these again I will use graham cracker crumbs instead of vanilla wafers as they were just too bland for my liking. Everyone else seemed to really like them though my boyfriend ate 4 in one sitting. Read More
(14)
Rating: 5 stars
02/09/2006
Very good. I'm making these for Valentine's Day for my office and my fiance's office. I'm sure they'll be a hit! I overbaked the first batch a little, though. Remember to take them out when the center is still a little wobbly. I topped them with cherries, but they would be good with any fruit or chocolate. Read More
(14)
Rating: 2 stars
12/23/2005
The texture was okay but the vanilla wafers were soggy to the point of actually dripping liquid. Wholly unappetizing. I'll keep looking for a mini cheesecake recipe--sorry. Read More
(7)