This recipe for mini cheesecakes is one I've made for years. I came across it from Pillsbury… I thought what a great idea for parties, church suppers, work food days and bake sales.
What I like about it is that they’re small…. Someone could eat more than one trying out different toppings or chocolate or marble ones. When I have a party I either do one big cake or an assortment of small desserts, cookies, pastries, and, of course, these mini cheesecakes. Long before Applebee’s came up with their “dessert shooters”, I was making them for my guests.
When I started making these (well over 20 years ago)… the vanilla wafers actually fit and covered the bottom of a muffin wrapper…. As many things today have changed… apparently the size of the vanilla wafers is also one of them…. they're smaller now and don't cover the bottom, but I still use them and these mini cheesecakes are still as delicious as they always were.
You can use fresh fruit, chocolate shavings or pie filling for the toppings. I like to take a portion of the batter and add powdered cocoa (sweetened, the kind you use to make chocolate milk)… add it a tablespoon at a time until the taste is what you like. You can make some mini chocolate cheesecakes or even marble some of them for variety.
You can keep them in their cupcake liners or take them out…. I prefer to leave then in them… but it’s entirely up to you.
Best of all, these mini cheesecakes can be baked and cooled then frozen up to 1 month ahead. Just store them in airtight containers. Let thaw in the refrigerator, then garnish.
These are easy, foolproof and bake in no time…. I’m sure you will like them.
Recipe: Mini Cheesecakes
All you need:
24 vanilla wafers
3 packages (8 ounces each) Philadelphia cream cheese, at room temperature
1 cup sugar
1 teaspoon vanilla
Cocoa (sweetened), optional
Pie filling for toppings
All you need to do:
Preheat the oven to 325 degrees F.
Line a muffin tin with cupcake liners.
Place 1 vanilla wafer in the bottom of each paper liner. Set aside.
In a large mixing bowl, beat the cream cheese until smooth.
Add the sugar and beat until well incorporated, scraping beater and sides.
Add the vanilla and eggs, one at a time, beating at medium speed.
Be sure to scrape the sides occasionally.
OPTIONAL: Set aside a small portion of batter and add cocoa to taste to make some of them chocolate, if desired.
Fill the cupcake liners 2/3 full.
Bake at 325 degrees for 20-25 minutes or until set.
Let cool, garnish and refrigerate.
When ready to serve, bring to room temperature.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter
Mexican Recipes You May Like