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.
Servings: 12 cheesecakes
Calories: 249cal
Cost: $6
Ingredients
Cheesecake Batter
- 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
Instructions
Crust
- 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.
Cheesecake Batter
- 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.
Nutrition
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