Imagine a dessert so irresistible, so perfectly portioned, that it makes your taste buds dance with joy! These Mini Cheesecakes with Vanilla Wafers are not just a dessert—they're a miniature masterpiece of creamy, sweet perfection that will transform your ordinary day into an extraordinary culinary experience. With a crisp vanilla wafer base and a luxuriously smooth cheesecake top, these little treats are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 12 vanilla wafers
- 8 oz cream cheese
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Instructions
- Preheat your oven to 325°F (160°C). This ensures that the mini cheesecakes bake evenly and set properly.
- Prepare a 12-cup muffin tin by placing a vanilla wafer at the bottom of each cup. This will serve as the crust for your mini cheesecakes.
- In a large mixing bowl, beat the 8 oz of cream cheese using an electric mixer on medium speed until it is smooth and creamy. This should take about 2-3 minutes.
- Add 1/2 cup of sugar and 1 tsp of vanilla extract to the cream cheese. Continue to mix until the ingredients are well combined and the mixture is fluffy.
- Add the 2 large eggs, one at a time, mixing well after each addition. Make sure the eggs are fully incorporated into the batter for a smooth texture.
- Finally, add 1/4 cup of sour cream to the mixture and mix until smooth. The sour cream adds richness and creaminess to the cheesecake.
- Carefully spoon the cheesecake batter over the vanilla wafers in the muffin tin, filling each cup about 2/3 full. This allows room for the cheesecakes to rise slightly while baking.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. The cheesecakes will firm up as they cool.
- Once baked, remove the muffin tin from the oven and let it cool at room temperature for about 10 minutes.
- After cooling, refrigerate the mini cheesecakes for at least 2 hours before serving. This helps them to set completely and enhances the flavors.
- To serve, gently run a knife around the edges of each cheesecake to loosen them from the muffin tin. Carefully remove them and place them on a serving platter.
- Enjoy your delicious mini cheesecakes with vanilla wafers as a delightful dessert!
Tips
- • Make sure your cream cheese is at room temperature before mixing to ensure a smooth, lump-free batter. • Don't overmix the batter after adding eggs, as this can cause cracking during baking. • Use a light hand when filling the muffin cups to prevent overflow. • For picture-perfect cheesecakes, use a piping bag to fill the cups evenly. • Allow cheesecakes to cool completely before refrigerating to prevent condensation. • For extra flavor, try topping with fresh berries, a drizzle of chocolate, or a dollop of whipped cream. • Store in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 16g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 40mg
