Mini Cheesecakes

This mini cheesecake recipe creates bite-sized treats that are sure to please any crowd. 

How to Make Mini Cheesecakes

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Mini Cheesecake Ingredients

These are the ingredients you’ll need to make this mini cheesecake recipe at home: 

• Vanilla wafers: The cheesecake crust is made with crushed Vanilla wafer cookies. 
• Cream cheese: The base of the mini cheesecake filling is, of course, cream cheese. 
• Sugar: You’ll need ¾ cup white sugar.  
• Eggs: Two whole eggs lend richness and help bind the filling together. 
• Vanilla: A teaspoon of vanilla extract enhances the overall flavor. 
• Pie filling: Finish the baked mini cheesecakes with canned pie filling.

How Long to Bake Mini Cheesecakes

In an oven preheated to 350 degrees F, the mini cheesecakes should be fully baked after about 15 minutes. The filling is set when it jiggles just a little in the center (it will finish setting as it cools). 

How to Store Mini Cheesecakes

Store the mini cheesecakes in an airtight container in the fridge for up to four days. Never let them sit at room temperature for more than two hours at a time.  

Can You Freeze Mini Cheesecakes?

Yes, you can freeze these mini cheesecakes.

1. Flash freeze them on a baking sheet, then transfer the now-frozen cheesecakes to a zip-top freezer bag.
2. Squeeze out the excess air, seal the bag, and wrap the bag (flat) with aluminum foil.
3. Freeze for up to two months, then thaw in the fridge overnight. 

Allrecipes Community Tips and Praise

“This recipe was outstanding,” raves one Allrecipes member. “They were done to perfection. My family and guests love these and ask me to bring them anytime they need a dessert. I did not crush the wafers, but instead I placed a whole regular size wafer at the bottom of each.”

“People raved about this dessert,” according to Rose Serrano. “They came out perfect, light and creamy!”

“These were very easy to make and came out well,” says rck89r. “I did adjust the crust using my preferred recipe which includes spices and brown sugar and butter, but the cake part I made according to the recipe.”

Editorial contributions by Corey Williams