Description
Delight in these creamy, bite-sized mini cheesecakes featuring a crisp vanilla wafer base and a smooth cream cheese filling. Perfect for parties, gatherings, or an elegant dessert, these cheesecakes are baked to perfection and can be topped with fresh berries or fruit compote for a burst of flavor.
Ingredients
Scale
Base
- 12 vanilla wafer cookies
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Toppings (optional)
- Fresh berries or fruit compote, for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cupcake liners to prevent sticking and ensure easy removal.
- Add Cookie Base: Place one vanilla wafer cookie at the bottom of each cupcake liner to create a crunchy base for your mini cheesecakes.
- Mix Cream Cheese and Sugar: In a mixing bowl, blend the softened cream cheese and granulated sugar until smooth and creamy, ensuring there are no lumps.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating thoroughly after each addition to maintain a smooth texture.
- Combine Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until the cheesecake batter is uniformly combined and creamy.
- Fill Muffin Cups: Spoon the cream cheese mixture evenly over each vanilla wafer in the lined muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the cheesecakes are set and the edges turn lightly golden.
- Cool in Pan: Remove the muffins from the oven and let them cool in the muffin tin for 15 minutes to set further.
- Transfer to Rack: Carefully transfer the mini cheesecakes to a wire rack to cool completely at room temperature.
- Refrigerate: Chill the cheesecakes in the refrigerator for at least 2 hours or overnight to achieve the best texture and flavor.
- Serve: Optionally, top with fresh berries or fruit compote just before serving for an added burst of freshness and color.
Notes
- Use softened cream cheese to ensure a smooth cheesecake batter without lumps.
- Paper liners make it easier to remove the mini cheesecakes and keep the muffin tin clean.
- Do not overfill the muffin cups to prevent overflow during baking.
- Refrigerating overnight improves the texture and allows flavors to meld perfectly.
- Fresh berries or fruit compote add a refreshing contrast to the rich cheesecake.
