Mini Cheesecakes Recipe
Mini Cheesecakes are a delicious, bite-sized dessert. If you are a cheesecake lover, you will appreciate the flavor and size of these. Made with buttery Vanilla Wafers, fresh lemon, and topped with mint.
Prep Time5 mins
Total Time40 mins
Servings: 12 cheesecakes
- 16 ounces cream cheese at room temperature
- 1 egg large
- 1 egg yolk
- 1/2 cup white sugar
- 1/2 tsp lemon zest *omit if making plain
- 3 tbsps lemon juice *omit if making plain
- 1 tsp vanilla extract *double if making plain
Vanilla wafer crust
- 1 cup Vanilla wafers crushed
- 3 tbsps butter unsalted, melted
- 1/4 tsp cinnamon
- 2 tbsps white sugar
Preheat oven to 325 degrees fahrenheit.
Line a 12-count muffin tin with double white liners.
Spray each muffin tin with non-stick baking spray before adding the cookie mixture.
In a bowl, crush vanilla wafers and add them to a medium bowl with 2 tbsps of sugar, cinnamon, and melted butter.
Mix crust mixture thoroughly until all crumbs are moist.
Equally divide the vanilla wafer mixture and press it into each of the 12 cups.
Bake for 5 minutes at 325 degrees f.
Set on top of stove until batter is ready to pour in.
In a large bowl, cream the cream cheese with a hand mixer until smooth.
Add egg, and egg yolk, vanilla and sugars to bowl, lemon, and zest and continue to mix until creamy.
Evenly divide batter into each muffin tin. Each will fill to almost the top.
Bake on a baking sheet with 1/2 cup of water (prevents cheesecake from cracking) for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool at room temperature for 1 hour.
For best taste, chill for at least 3 hours.
Serving: 1cheesecake | Calories: 249cal | Carbohydrates: 19g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 189mg | Potassium: 69mg | Fiber: 1g | Sugar: 15g | Vitamin A: 635IU | Vitamin C: 1.6mg | Calcium: 42mg | Iron: 0.3mg