Last Updated on March 2, 2023 by Kimberly Stroh
There’s something about cheesecake that makes it a favorite dessert choice for everyone. The creamy and smooth center contrasts the crust for a delicious treat. This Mini Cheesecakes recipe is easy and versatile. These are topped with lemon and blueberry, but you can pick your favorite fruits for topping. Make this recipe to serve alongside your springtime dinner, Easter brunch or make a big batch for parties.
Related: No-Bake Almond Cheesecake Recipe
My baby shower had these mini cheesecakes and they’re just so dang cute because of the petite size. I gravitate towards making smaller desserts when serving a larger crowd because it allows people to still be social while eating.
This recipe uses vanilla wafers for the crust and the cheesecakes are baked in muffin tins. The vanilla wafer crust adds a nice crunch to the recipe without being overpowering. So you can really add whatever fruit flavors you want as toppings. I used whipped cream with blueberry & lemon, but get creative and think about what’s in season.
Mini Cheesecakes Topping Ideas:
- Fresh Strawberries With Strawberry Glaze
- Mixed Fruit: Blueberry, Kiwi, Strawberry and Clementine Slice
- Single Cherry (With Stem For Presentation)
- Raspberry & Mint Leaf
How To Make This Versatile Mini Cheesecakes Recipe
Add cupcake liners to a mini cupcake pan. Preheat oven to 375 degrees.
Crush vanilla wafers in the food processor or resealable bag. Melt butter in microwave 20-30 seconds.
Mix cookie crumbs and butter together until well blended. Add about ½ teaspoon cookie mixture to the cupcake liners and tap to form to bottom using a wooden tart shaper or spoon.
In a large mixing bowl, beat cream cheese until very smooth and fluffy.
Add sugar, eggs and vanilla, beat until creamy and smooth.
Add about 1 tablespoon cream cheese mixture on top of cookie crust.
Bake for 15-18 minutes. Cheesecake will puff up a bit, but will deflate when cooled, this is normal. Cool completely on wire rack. Add your choice of toppings – I did whipped cream with fresh blueberries and lemon zest. Store in refrigerator.
Mini Cheesecakes Recipe: Lemon Blueberry Cheesecake Bites
This Mini Cheesecakes recipe creates a smooth and creamy center over crush vanilla wafer crust. Just add whatever topping you prefer!
Ingredients
- Ingredients:
- 40 vanilla wafers, crushed
- 3-4 tablespoons butter, melted
- 2 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Optional Toppings:
- Whip Cream
- Fresh Fruit (I did blueberry & lemon zest over whip cream)
- Canned Pie Filling
Instructions
- Add cupcake liners to a mini cupcake pan. Preheat oven to 375 degrees.
- Crush vanilla wafers in the food processor or resealable bag
Melt butter in microwave 20-30 seconds. - Mix cookie crumbs and butter together until well blended.
- Add about ½ teaspoon cookie mixture to the cupcake liners and tap to form to bottom using a wooden tart shaper or spoon.
- In a large mixing bowl, beat cream cheese until very smooth and fluffy.
- Add sugar, eggs and vanilla, beat until creamy and smooth
Add about 1 tablespoon cream cheese mixture on top of cookie crust. - Bake for 15-18 minutes. Cheesecake will puff up a bit, but will deflate when cooled, this is normal.
- Cool completely on wire rack. Add your choice of toppings
Store in refrigerator.
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Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 51Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 36mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 1g
**Nutrition facts are calculated by third parties. Actual values may vary.
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