These mini cheesecake bites are rich and creamy. Made with a vanilla wafer crust, cream cheese, and your favorite topping!
Individual cheesecakes are deliciously rich, tasty, and oh so adorable. Plus, you get bite-size treats without having to make a full sized cheesecake.
Perfect for holidays, potlucks, and any time you need a quick and easy treat that everyone is sure to love.
These mini cheesecake bites can be made in a variety of flavors. Cherry, strawberry, blueberry, Oreo, and pumpkin are just a few of my favorites.
You’ll find 5 different variations and flavor options at the bottom of this post.
1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
- Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin pans with paper liners.
- Crush the vanilla wafers. You can use a food processor to make this quick and easy.
- Place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
- In a large mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Pour this batter into each mini muffin liner. Leaving just a little bit of space at the top.
- Bake for 15 minutes. Cool. Top with a teaspoonful of your favorite topping! You can use cherry pie filling, strawberry pie filling, chocolate sauce, salted caramel sauce, and a variety of fresh fruits. Mix and match to your hearts desire.
Use an electric mixer to ensure your batter is smooth and silky. Mix all the cream cheese up until its super silky. THEN add the sugar. THEN add the eggs, one at a time.
Tips & Tricks
- This is an absolute-must: use room temperature cream cheese when making cheesecake. Chilled cream cheese will cause lumpy cheesecake, while softened cream cheese will give you a smooth, creamy consistency.
- Use an electric mixer to ensure your batter is smooth and silky. Mix all the cream cheese up until its super silky. THEN add the sugar. THEN add the eggs, one at a time.
- Cook the cheesecake in a water bath to ensure zero cracking.
- Bake the batter until the top and edges look set. Over baking can cause cracks! Bake until set. The center should still be soft.
- Apart from vanilla wafers, you can also use Graham cracker crumbs or crushed Oreos for the crust.
- You may also use whole (instead of crushed) vanilla wafers for an easy and effortless crust.
- Feel free to pick and choose your favorite toppings. You can top off your mini cheesecakes with cherries, raspberries, blueberries, or even some strawberry preserves.
- If your filling has a gritty texture, it means the sugar hasn’t incorporated yet, and you need to mix for another minute or two.
- Quick tip! Pour your batter into a Ziploc bag and cut a small tip at the corner to make a piping bag. This makes it easier to portion the batter.
- Add a teaspoon of lemon juice to the batter to bring the flavors together.
- You can also spoon out a small dip at the center of each cheesecake to give more room for your filling.
- Refrigerate your mini cheesecakes for a few hours before serving. But, do not pop them in the fridge right after baking! Allow them to cool to room temperature first.
- You can also freeze your mini cheesecakes. They last for up to three months. Just place them in an airtight container and pop in the freezer. But I do recommend saving
Mini Cheesecake Toppings, Flavors, & Variations:
Chocolate Chip: Use Crushed Oreo’s instead of vanilla wafers. Add 1/2 cup mini chocolate chips to 1/3 of the batter. After baking, top with a little bit of chocolate sauce or chocolate ganache.
Strawberry: Top with strawberry pie filling and some freshly sliced strawberries.
Blueberry: Top with blueberry pie filling and some fresh blueberries.
Mixed Berry: Add 1/2 cup melted white chocolate chips to the batter. Top with seedless raspberry preserves and your choice of fresh fruit.
M&M’s: Use Crushed Oreo’s instead of vanilla wafers. Add M&M’s for your topping after baking.
Pumpkin: Use a graham cracker crust instead of vanilla wafers. Add 7oz of pumpkin puree and 1 teaspoon of pumpkin pie spice to the batter. You can also use gingersnap cookies for the crust.
Sprinkle some cinnamon on top. Now you’ve got all the flavors of fall in a delicious bite-size treat.
Hot Chocolate: Add a packet of hot cocoa mix to the batter. Use graham cracker crust instead of vanilla wafers. After baking, add a little bit of marshmallow fluff and sprinkle some cinnamon on top.
Can You Freeze Individual Cheesecakes?
You sure can! Place the bite-size cheesecakes in an air-tight container and they last for up to 3 months in the freezer.
But I don’t recommend freezing them with fruit on top. When you’re ready to take them out, just defrost in the refrigerator overnight.
You can top them hours before serving. Can also be stored in the refrigerator for up to 5 days.
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