Mini Nilla Wafer Cheesecakes Recipe

Introduction

These Mini Nilla Wafer Cheesecakes are a delightful bite-sized dessert perfect for any occasion. With a creamy filling resting on a crisp wafer crust, they’re easy to make and fun to share.

Ingredients

• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 3 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1 large egg
• 34 Mini Nilla wafers

Instructions

1. Step 1: Preheat the oven to 325°F and line 34 mini muffin tin cavities with mini cupcake liners. You’ll need two 24-cavity muffin tins to hold all the liners.
2. Step 2: Place one Mini Nilla wafer at the bottom of each cupcake liner to serve as the crust.
3. Step 3: In a mixing bowl, beat the cream cheese until smooth and creamy.
4. Step 4: Add the sugar, sour cream, and vanilla extract, then beat until fully combined.
5. Step 5: Add the egg and beat just until combined, being careful not to overmix.
6. Step 6: Spoon the cheesecake batter evenly over each wafer, filling each cup about 3/4 full. Using a piping bag can make this process cleaner and easier.
7. Step 7: Bake for 14-17 minutes, until the centers are slightly puffy but still soft and slightly jiggly.
8. Step 8: Let the cheesecakes cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Refrigerate for at least 2 hours or until fully chilled.
10. Step 10: Serve as is or top with fruit, whipped cream, cherry or blueberry pie filling, or a drizzle of chocolate.

Tips & Variations

• Use a piping bag to fill the cups for neat, uniform mini cheesecakes.
• Add a pinch of cinnamon or lemon zest to the batter for a flavor twist.
• Substitute Mini Nilla wafers with graham cracker crumbs pressed into the liners for a different crust texture.
• Top with fresh berries or a fruit compote to brighten the flavor.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 1 month and thaw in the fridge before serving. Reheat is not recommended as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, they can be prepared a day ahead and refrigerated for at least 2 hours or overnight to develop flavor and firmness.

What if I don’t have mini cupcake liners?

You can grease the muffin tin cavities well or use silicone mini muffin molds as alternatives to liners.

Mini Nilla Wafer Cheesecakes Recipe

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4.5 from 72 reviews

These Mini Nilla Wafer Cheesecakes are delightful bite-sized desserts featuring a creamy, smooth cheesecake filling layered atop a crisp Nilla wafer base. Perfectly portioned for snacking or serving at parties, these cheesecakes are easy to make and can be customized with your favorite toppings like fruit, whipped cream, or chocolate drizzle.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 34 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 3 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1 large egg

Crust

• 34 Mini Nilla wafers

Instructions

1. Preheat and prepare muffin tins: Preheat your oven to 325°F (163°C) and line 34 mini muffin tin cavities with mini cupcake liners. You may need two 24-cavity muffin tins to hold all the liners.
2. Add the crust base: Place one Mini Nilla wafer at the bottom of each cupcake liner; these will serve as the crust for each mini cheesecake.
3. Beat cream cheese: In a mixing bowl, beat the softened cream cheese until smooth and creamy to ensure a lump-free base for the filling.
4. Mix additional ingredients: Add the sugar, sour cream, and vanilla extract to the cream cheese and beat until fully combined and smooth.
5. Incorporate egg: Add the large egg and beat just until combined. Avoid overmixing to keep the texture light and creamy.
6. Fill the muffin liners: Spoon the cheesecake batter evenly over each Nilla wafer, filling each cup about three-quarters full. Using a piping bag can help create a cleaner, more precise finish.
7. Bake the cheesecakes: Bake for 14 to 17 minutes or until the centers are slightly puffy but still soft to the touch. They may jiggle slightly, which indicates they are perfectly baked.
8. Cool the cheesecakes: Allow the cheesecakes to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
9. Refrigerate: Once cooled, refrigerate the mini cheesecakes for at least 2 hours or until fully chilled and set.
10. Serve: Enjoy the cheesecakes as is or top with your favorite additions like fresh fruit, whipped cream, cherry or blueberry pie filling, or a drizzle of chocolate for extra indulgence.

Notes

• Do not overbeat the egg into the cream cheese mixture to avoid cracking during baking.
• Make sure the cream cheese is fully softened for a smooth batter.
• Mini cupcake liners help keep the cheesecakes together and make serving easier.
• The cheesecakes are best chilled for at least 2 hours to firm up properly.
• You can customize toppings to your preference, from fresh berries to chocolate sauce.

Keywords: mini cheesecakes, nilla wafers, bite-sized desserts, easy cheesecake, party desserts, no crust cheesecake, creamy cheesecake