Easy Mini Cheesecakes (The Best Recipe!)

Mini cheesecakes are the perfect treat for any occasion.

If you want to wow a crowd, these tiny desserts will leave a lasting impression.

They are easy to make, portable, sweet, and totally delectable.

With a variety of flavors and toppings to choose from, the possibilities are endless. But don’t sit on the recipe’s cherry pie topping.

Get ready to indulge in rich and creamy mini cheesecakes! You won’t be able to get enough of these little bites.

Mini cheesecakes are bite-sized treats the whole family will love. Each one bursts with creamy, sweet, and tangy deliciousness!

These minis have all the flavor of a full-sized cheesecake without the guilt of overindulgence.

They feature rich, velvety filling atop a crisp, buttery crust and cherry pie topping.

(Don’t like cherries? No worries. The topping options are endless.)

Honestly, the mini cheesecake is the perfect dessert for any occasion.

These little wonders will satisfy any sweet tooth craving. And they are ideal for solo enjoyment, dinner parties, potlucks, and barbecues!

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Take two 24-cup miniature muffin tins and line them with paper liners. Line each cup for easy removal later on.

Crush vanilla wafers into fine crumbs.

Sprinkle about 1/2 teaspoon of crushed vanilla wafers into each paper cup. Use a spoon to flatten the wafers into a crust.

Add cream cheese, sugar, eggs, and vanilla extract to a mixing bowl. Beat the mixture until it is airy.

Spoon the batter on top of the crust in each liner. Disperse the mixture evenly between the miniature muffin cups.

Take care to fill each cup evenly to maintain consistent portion sizes. The recipe makes enough batter to fill each cup (almost to the brim).

Place the mini cheesecakes into the oven and bake for 15 minutes.

Monitor them so they don’t overbake. Remove them from the oven when the cheesecake is almost set. The center should have a slight jiggle.

If you let them set completely, they will be overbaked.

Once baked, let them cool down. You can leave them in the tray at room temperature. Or remove them and place them on a wire rack.

Once cooled, it’s time to serve these delectable treats.

Top each mini cheesecake with cherry pie filling, and enjoy!

Chocolate Mini Cheesecakes:

Fruit Swirl Mini Cheesecakes:

Salted Caramel Mini Cheesecakes:

Let the mini cheesecakes cool. You can store them in the cupcake tins or individually.

Want to stack the cheesecakes? You can do that!

Store mini cheesecakes in the fridge or freezer.

Refrigerate the mini cheesecakes in an airtight container for 4-5 days in an airtight container. You can store the entire tray in the fridge as well.

Keep them away from foods with strong odors or anything that may affect their taste.

Let the cheesecakes cool. But DO NOT add any toppings yet. It’s best to add those right before serving.

Wrap each mini cheesecake in two layers of plastic wrap. Ensure you wrap each cheesecake tightly to prevent freezer burn.

Place the wrapped mini cheesecakes in a freezer-safe container or freezer bag. Label the container with the date for reference.

Freeze the mini cheesecakes for 2-3 months.

Transfer the frozen cheesecakes from the freezer to the refrigerator.

Allow the cheesecakes to thaw slowly in the refrigerator overnight or for several hours.

Ready to serve? You can add any desired toppings or garnishes before serving. And enjoy!

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15

45

95

Cheesecake is delicious, but it’s even better when it’s mini! These mini cheesecakes are the perfect ending to every meal. Ideal for potlucks & parties.

1 12-ounce 1 package vanilla wafers

2 8-ounce 2 packages cream cheese

¾ cup white sugar

2 2 eggs

1 teaspoon 1 vanilla extract

1 21-ounce 1 can cherry pie filling

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