Mini Cheesecakes With Vanilla Wafer Crust (Printable)

Individual creamy cheesecakes with crisp vanilla wafer crust, perfect for parties and gatherings.

# What You’ll Need:

01 - 12 vanilla wafer cookies

02 - 16 oz cream cheese, softened

03 - 1/2 cup granulated sugar

04 - 2 large eggs

05 - 1 tsp pure vanilla extract

06 - 1/4 cup sour cream

07 - 1 tbsp all-purpose flour

08 - Pinch of salt

09 - 1/2 cup sour cream

10 - 2 tbsp powdered sugar

11 - Fresh berries or fruit preserves for garnish

01 - Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.

02 - Place one vanilla wafer cookie, flat side down, in the bottom of each liner.

03 - Beat cream cheese and granulated sugar in a large bowl until smooth and creamy.

04 - Add eggs one at a time, mixing thoroughly after each addition.

05 - Mix in vanilla extract, sour cream, flour, and salt until just combined.

06 - Divide batter evenly among muffin cups, filling each about three-quarters full.

07 - Bake for 16-18 minutes until centers are just set with a slight wobble.

08 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.

09 - Mix sour cream and powdered sugar until smooth for optional topping.

10 - Spoon topping onto cooled cheesecakes, garnish with berries or preserves, and refrigerate for at least 30 minutes before serving.

01 -

The vanilla wafer crust means you don't have to mess with crumbling graham crackers or melting butter
They bake in under 20 minutes but taste like something from a fancy bakery case

02 -

Overmixing after adding the eggs can cause the cheesecakes to puff up and then collapse, leaving ugly craters on top
The centers should still have a slight wobble when you pull them out—they keep cooking while cooling and firm up perfectly

03 -

Room temperature ingredients are absolutely essential—cold cream cheese creates a lumpy batter that never smooths out completely
Run a thin knife around the edge of each cheesecake immediately after cooling if they seem stuck to the liners