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Mini Cheesecake

Mini Cheesecake Bites

These mini cheesecakes are creamy, easy to make, and endlessly customizable. Perfect for parties, brunches, or a sweet weeknight treat!
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Prep Time 20 minutes
Cook Time 18 minutes
Chilling Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 180 kcal

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Muffin Pan
  • Foil Cupcake Liners
  • Oven
  • Cooling Rack

Ingredients
  

Crust Base

  • 12 Nilla Wafers one per liner

Filling

  • 2 packages cream cheese room temperature (8 oz each)
  • 2/3 cup sugar
  • 2 tbsp all-purpose flour
  • 1/2 tsp baking powder
  • 2 eggs
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Toppings

  • fruit pie filling, chocolate sauce, whipped cream, or caramel as desired

Instructions
 

  • Preheat oven to 375°F (190°C). Line muffin pan with foil cupcake liners and place a Nilla wafer in each.
  • Beat cream cheese and sugar until smooth. Add flour and baking powder; mix well.
  • Add eggs one at a time, then lemon juice and vanilla. Mix until just combined.
  • Divide batter evenly among cupcake liners. Bake for 15–18 minutes or until centers are just set.
  • Cool on a rack. Centers will sink slightly — perfect for toppings.
  • Chill for 4–6 hours or overnight. Top with your favorite topping before serving.

Notes

Make ahead and top right before serving. Great with pie filling, fresh berries, or whipped cream.
Keyword Individual Desserts, Make-Ahead, Mini Cheesecakes, Party Food