Delicious Mini Cheesecakes
My mom and I used to make these yummy mini cheesecakes. I must have been dreaming about them, because they popped into mind as the perfect treat for a friend’s baby shower this week.
Ingredients:
- 2 8-ounce packages of low-fat cream cheese, softened to room temperature!!!
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1 Tbsp lemon juice
- Dash of lemon zest
- Mini Nilla Wafers (make sure these are the regular kind, not the reduced fat kind otherwise the wafers will actually float up to the top!)
- 1 Can cherry pie filling
Preparation:
- Make sure your cream cheese is softened to room temperature. If it’s not, the batch will come out clumpy! You may even pop it in the microwave for 10 seconds if you’re impatient like me
- Mix together cream cheese, sugar, eggs, vanilla, lemon juice and lemon zest until smooth. (Use an electric mixer – I’ve messed these up before trying to do it by hand. The cream cheese is tough to get completely smooth if you’re just using elbow grease.)
- Line up mini baking cups and place a mini Nilla Wafer face-up inside each one.
- Scoop mixture onto wafer, filling cup 3/4 full.
- Bake at 350 degrees for 20 minutes.
- Refrigerate. Once chilled, scoop cherry pie filling atop each mini cheesecake. Chill again.
Yummy! Enjoy!
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My family doesn’t like the cherry pie filling so I’ve used strawberry and blueberry. Peach is also available but you have to cut the slices of peach into thirds.
Same here …hahahaha
My mom used to make these all the time. Instead of the nilla wafer she always used a ritz cracker. They were yummy!!!!!!
I make this to but with ritz cracker they are so good.
Great fruit options! How about adding some caramel to the list of ingredients, minus the lemon? Yummy.
Made these mini cheesecakes. Deeeeelious!!! I found that using Philadelphia cream cheese at room temp, smooshed it with a fork before blending. Then adding each ingredient separately and blending each time. The cheesecakes were tasty goodness smooth, no lumps. I used blueberry for the topping. The lemon added just the right zest. At first, I was worried that the mini wafers weren’t going to fill the cup, but it was just right! Yum.
I made these this week end and I only used 2 eggs, no lemon and I didn’t get the mini cupcake holders, instead I broke up the cookies and then used enough butter so it would stick together and put them in the bottom of a regular size cupcake holder. They turned out perfect and everyone enjoyed them. They are so simple but look so elegant .
I made these this week end and I only used 2 eggs, no lemon and I didn’t get the mini cupcake holders, instead I broke up the cookies and then used enough butter so it would stick together and put them in the bottom of a regular size cupcake holder. They turned out perfect and everyone enjoyed them. They are so simple but look so elegant .
How long did you bake the regular cupcake sized cheesecakes and at what temp? Thanks!
it came out clumpy.. not like cheesecake
Hey Angelica, sorry the didn’t turn out well. Did you use a mixer? I’ve had the same problem before trying to mix by hand – it just doesn’t do a good enough job getting the cream cheese smooth. Also, it’s key to make sure the cream cheese is softened to room temperature so that you get that nice creamy texture. Hope it turns out better next time you try!
make sure the cream cheese is room temperature or you cannot get it smooth and creamy
Mine was room temp and still was clumpy. I baked them anyway and they still came out tasting great! I also used no lemon at all.
I had that issue when I first made mini cheese cakes. I just mix the cream cheese by itself at first so that it is smooth and then add the suger and mix those two until smooth. After that everything else mixes really well together. I’ll leave my cream cheese on top of the oven too for a bit to help it warm up better. Hopefully you can get it to work for you!!
I just made these. Have not tasted them yet as they haven’t been chilled. But the wafers floated to the top while baking? Very strange. And all the other recipes I’ve found use one less egg for mini cheesecake. This was a very thin, liquified consistency??
I found the same thing happened to some of mine with the wafers! The thin consistency ended up still turning out tasting good but I experimented with 2 wafers to help them stay down and that definitely didn’t work. I can’t figure out how to keep them down. I also found mine only needed 14-15 minutes in the oven
Now i’m scared my wafers will float. Was gonna make them for Thanksgiving dessert.
Brandy, just use the regular wafers instead of the low fat/non-fat version!
Can even make them withoutwafers…
My mom and I make these ALOT, we use one less egg, and only vanilla no lemon. But for the vanilla wafers we take a hand full, crush them up, and add some melted butter, not alot just enough to make them crumbly, then we take this little wooden tool which kinda looks like a mini rolling pen and press it to bottom of muffin tins, and then pour cheesecake batter over and bake as this recipe says. It tastes great, keeps vanilla wafer at bottom and tastes DELICIOUS!! U may wanna give it a try if ur wafer keeps floating to top.
I have a very old recipe, before they made the mini wafers and it wasn’t “runny” and the wafers did NOT float. 24 wafers, 2 8oz. pkgs cream cheese, 3/4 C. sugar, 2 eggs, 1 T. lemon juice, 1 t. vanilla, 1 can fruit pie filling, 1/2 C sliced nuts (opt.) – bake 375 for 15-20 min.
Add ingredients one at a time. Beat cream cheese on high until fluffy. Add eggs one at a time, then rest of ingredients. More important than temperature.
Angelica, it’s important to make sure the cream cheese is at room temperature. Even with an electric mixer it’s almost impossible to get the cream cheese smooth, unless it’s room temperature. I’ve even popped it in the microwave for about 20 seconds to warm it just a teeny bit to make creaming the ingredients easier. Good Luck and try again!!!
I keep my house cold so the term “room temperature” is used loosely. Just zap in the microwave to be safe..
Did you mix the cream cheese up first then put in the next ingredient and mix and so on. I made sure that my cream cheese was definitely at room temp. also. They came out perfect doing it that way.
How many minis does the recipe make?
I just made them and it made approximately 64 minis.
I made mine in regular size cupcake holders and it made 24.
We tried fresh strawberries on top of ours, and another set with a lemon twist for added color. Pretty!
The top of mine look kind
Or wrinkly and has a differnet consistancy then whats underneath…maybe i baked them to long?
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I’ve used powdered sugar with chocolate shavings too. YUMMO
oh man that’s a superb idea. i love chocolate!
Are these mini or regular cupcake liners ?
I used mini and the mini nilla wafers fit perfectly…it made about 75 for me!
Are you retarded, it says mini, what don’t you understandabout that…no you aren’t going to use regular size for mini cheese cakes…they would be just cheese cakes then!!! Really!!!
WOW… ARE YOU A HATEFUL ASS BITCH?
You really are sweetie, never bake during PMS. AND DON’t talk to us until you get over it!!!
Wow Biggin, for someone throwing out a name so quickly against someone you are not exactly the brightest bulb on the tree are you? Even if you used “regular size” Nilla Wafers and cupcake liners they would NOT just be “cheese cakes then”. Amazingly enough regular size cupcakes are SMALLER than a full size cheesecake, thus making it – wait for it – MINI. Hey, fancy that.
Anymore condescending as*hattery you’d like to dole out? Really!!!
how do you know that you are not talking to a young person who is just learning how to cook and bake, please be nice
How rude!!!! And no they wouldn’t be cheese cakes because a cheesecake is 8-9″ in diameter.
Do you really have to be so hateful. People are just trying to figure things out and shouldn’t be afraid to ask questions. Next time you want to put someone down, try being grammatically correct. Maybe then you will realize we’re ALL lacking in certain areas.
PS – how inconsiderate of you to publicly use “retarded” as a put down. Grow up please, before stating your ignorance to the world.
I have made these for years, and i use regular muffin tins and thy turn out great.
Seriously? There is enough hate and heartache in this world. Why do you have to add to it by calling someone retarded for asking a question on a recipe blog? You have issues.
I see no reason to call someone retarded. Are you perfect, I don’t think so.
Good grief….have some class biggin.
There’s no reason to be rude.
Now, now biggin. Play nice. No need for hostility. I hope you have a better day
biggin what is wrong with you!? So mean!!!
Actually “just a cheesecake” would be in a regular 9 inch pie plate! Bully!
Hehe, I wish I could “like” comments on here. That is so true @k
“There’s no Hatin’ in Bakin’:)
I cannot believe people like you even bother to open their mouth! Pathetic, small minded and clearly very unintelligent.
Karma is a wonderful thing. Wait…. yours is coming!
Wow. Biggin just bc u hate yourself and your life don’t mean u need to try to bring others down to feel low like u are. I would hope you’re an immature child talking like that bc its sad and pathetic for an adult to act that way!
Can u use graham crackers as a substitute?
Ohhh, that sounds good.
ohhh yes, graham crackers do sound good! Has anyone tried these with graham crackers?
I am going to try these tomorrow night, using the graham cracker crumbs instead of the nilla wafers (don’t think I’ve ever seen them at my grocerie stores), mmmmm, cheeeeese cake MINI’S!
If you let the cream cheese soften, get to room temp, it’s easier to mix and comes out a LOT smoother.
I have never froze them, can it be done?
Yep, but if you have the time, freeze them without the topping so that the topping you choose doesn’t get mushy.
do you have to add lemon juice and zest? sounds kind of gross with fruit on top lol and can u taste the lemon flavor?
Ashley, lemon juice is a key ingredient in any cheesecake recipe. You won’t be able to make out the flavor, it just adds a fresh clean taste to an otherwise “heavy” cake.
kraft has a cheesecake recipe that uses vanilla extract instead of lemon. Tastes amazing
*gasp* I just realized something….. i can make these mini’s into lemon cheese cake cupcakes instead of the original cherry chesecake mini’s…
Yeah, get some lemon curd and use that for a quick lemon cheesecake. Lemon curd is so yummy!! If you have a Cost Plus World Market near you, you can find it there if you can’t find it elsewhere.
WOW 75, any thoughts on the baking time if using regular size cupcake pans?
For a no bake cheese cake use a can of sweetened condensed milk, 1/4 cup lemon juice and a tad of vanilla and of course cream cheese at room temp. must be room temp so it will blend smooth if not it will be lumpy! Chill for 1/2 hour or so. Oh..and don’t forget to lick the spoon!
Samantha
How much cream cheese would you use?
The recipe my Grandma and mother used from the Philadelphia package calls for 1/3 cup of lemon juice instead of 1/4 (it’s a little tangier, which I don’t mind) and it’s just 1-8oz package of cream cheese.
How many ounces of the condensed milk? I found both small and large cans
I have done this recipe and its awesome every time
My first batch is in the oven, I choose raspberry and white chocolate, and blueberry to top. My mix was curdly looking and thin, cream cheese out a while, heeding previous warnings. Am I on the right track?
First batch out, I snuck a taste and heaven!!!! Wow, not even topped yet. I thank you, my hips do not.
So glad they turned out, Marsha – enjoy!!
Mmm,yah, Oreo mixed in and on the bottom works as well. Just sayin. Lots of mix to play with. This was a fun night.
Just made these for girls night. They turned out yummy.. Thanks for the post..
I made this in full size cupcake tins. It made 24 and baked in the same 20 minutes at the same temperature.. They were wonderful!
Did you still use mini wafers or regular sized? Thank you.
I love this ideal.
Fabulous. Am making them today for a party and wanted to use regular-sized cupcake tins, but did not know how long to bake them!
I am using regular-sized wafers, too.
My mom used to make these too, and I’ve made them on & off thru the years. Low-fat or light vanilla wavers will FLOAT! The original (full fat) version is just heavy enough to stay on the bottom of the cupcake liner.
Not giving up hope… left cream cheese out for hours so definetely room temperature but consistency is still very thin and lumpy
Im gonna give it a go anyway and see how they turn out. Stay Tuned 
Mine was a little lumpy too and thick after leaving cream cheese out for 3 hrs so I just added about 2 tbsp of milk…just poured a teeny bit in and mixed until I was happy with consistency. In my regular cheesecake recipe I usually add milk at the end and it gets nice and creamy. To all having clumpy issues may be worth a try. Enjoy!
I have found that if I do not use Name Brand cream cheese, it always comes out lumpy!
About the lemon juice, I’ve made cheesecake for years and none of my recipes call for lemon juice and the cheesecakes always come out tasting delicious.
exactly. I’ve always used vanilla extract
I have had this recipe for at least 30+ years. They always came out great and the recipe calls for vanilla not lemon.
Fabulous, I will use vanilla then as that is what I have in the house!
When my fam makes cheesecake we use the blender, no lumps & the cream cheese doesn’t have to be at room temp. Maybe that’ll help?
Christine, are you using cottage cheese instead of Philadelphia cream cheese? Sometimes I get the two confused. Just wondering if that’s the problem.
This recipe is stolen from Paula Dean. And you don’t use a mini cupcake pan you use a regular size cupcake pan.
Please give proper credit for recipes.
This recipe is not stolen. It’s the same recipe we’ve used in my family for years – long before the Paula Deen show was on TV. It’s a simple cheesecake recipe, not rocket science, so I’m sure she has an equally delicious recipe too.
Most people only think what they see on TV now is new and fresh. So things like mini cheese cakes can’t be something people have been doing for years. My grandma’s been making these for 20+ years, not with a Nilla wafer but same idea. I’m sorry your blog is getting haters. Thanks for posting! Great blog!!
It is not a stolen recipe. It has been around for many many years. Obviously, in different variations but the original is not stolen.
Blah, ha, ha! Did Paula invent fried chicken, too?
My mother made this when I was little. LONG before Paula Deen was around on tv.
Most of the recipes on Paula Dean’s website are not hers! She has recipes on there that I’ve had in my recipe box for 30 years.
Stolen….seriously…news flash most Recipies seen on tv are not made up by the star in the show….they have people behind the scenes who research old cook books and magazines and tweak them to come up with the different shows. And if you think they cook the stuff you see on tv…they dont do that either….even Paula has told us she turned her garage into a second kitchen where she has chefs cooking and prepping while she films.
I make these, usually regular size, and when they are done and still hot, I put mini chocolate chips, chopped pecans and lines of caramel ice cream topping on them to make turtle cheesecakes. Everyone LOVES them. No lemon in mine either.
Can these be frozen (presumably before the fruit topping is added)? I am on a *Make-desserts-to-last-a-long-time-so-I-don’t-have-to-bake-so-often* mission lately, but even with 6 people in the house, this batch is too large for a single night lol
I have been making these in regular cupcake size for over 30 years. The recipe makes 24-30 little cheesecakes, depending on how high you fill them. I have used cherry and blueberry pie filling and pineapple preserves for the toppings. One note…in the past, only Nabisco Vanilla wafers worked. Cheaper ones floated to the top. But, the last time I made them even the Nabisco wafers floated up so I’m wondering if they have changed their recipe.
One last note…you can also add some mini chocolate chips to the cheesecake mixture and use an Oreo cookie for the base.
Do they pop out of the liners okay?
Wow…. Some people take all the fun out if this great venue. Obviously, there are many ways recipes can be interpreted or altered. Happy baking. (if this is not fun for you….go google “happiness”)
Wow, all this fuss over little cheese cakes. This isn’t a new recipe I have made these for years. The secret like was written, cream cheese MUST be room temp and beat a long time. The lemon juice and zest just gives it a hint of lemon taste. Use any pie topping you like. They can be frozen, bring out a few at a time to serve when company is coming and you don’t have time to make a desert. Just be sure to allow enough time for them to come to room temp. Perhaps some of the gals are new at baking, just try again.
The acid in lemon juice aids in thickening agent for the filling. If you don’t use lemon you should be using malt vinegar for consistency.
I substituted the vanilla with really strong espresso and put a few dark chocolate mini chips on top. I wanted to not share with the fam…..great recipe with lots of variations! Thanks!
You know it all boils down to a simple thing …courtesy. There’s no need for posting if you can’t post anything nice. Thank you for this recipe. I , for one had never seen it or made these. I look forward to trying these and will play with the recipe myself . Look forward to more recipes even if I have seen some before on other sites or made myself from a family recipe . Thanks again !
Im making thies right now and the mix was a lil lumpy but let the cream cheese sit for 3 hours so not sure why but cant wait till the first bach is done so i can get them cooling and my next batch in thank you for posting this cant wait to tast them i have some strawberrys to top with
Gonna be perfect for an upcoming class reunion! Thank you for the recipe.
Can you make them without the wafers on the bottom? My daughter has a gluten allergy. Thanks!
Been making these since the 80′s. Try this. Never had a problem. 2 8oz. cream cheese room temp. 3/4 cup granulated sugar 1tsp vanilla, 1 can cherry pie filling, sunshine vanilla wafers reg size not mini’s mini or midget cupcake foils (1 1/2″ base)
set cream cheese and eggs at room temp. BEAT until smooth place one cookie in foil cup, fill 1/2 way. Bake AT 350 for ABOUT 15 MINS. EDGES SHOULD BE SLIGHTLY GOLDEN. Cool and top with filling makes 35-40 tarts
P.S. Ladies…..good luck.. BTW I meant 70′s (age 14) They are delicious and you do not need to be a beginner.
Another no bake idea is to take the cream cheese and just mix with Sugar and Cool whip, than put in fridge and let it thicken up…
Im going to try these, cheesecake is my weakness…but I think Im going to try the no bake kind or the kind in a tub already premade
Can you use the instant cheesecake filling (like Jell-o brand) instead of making it from scratch?
Yes! I used to make these 20 years ago with the Jello brand instant cheesecake. It’s great especially if you are in a hurry! Always turned out delish! I can’t wait to try this homemade version to compare!
“There’s no Hatin’ in Bakin’”:)
I made these without the egg and they turned out fantastic!
Hi, thank you for recipe. I found on pinterest. I haven’t seen nor done this recipe either….( mini cheesecake )… But I will be making them this week some time. Some ppl sure can be mean, how ignorant! We can sure do without them. I love reading food blogs and asking questions. I grew up with the saying, ” There’s no such thing as a dumb question except the question not asked.” so bloggers keep on asking. Thanks again for the recipe.
havnt made these yet but will certainly make them as soon as i can get to the store lol… love cheesecake…
I have never had these before but they look yummy. Looking forward to making these for Thanksgiving. I’m not much of a baker, so I am grateful for the tips posted. Crossing my fingers….
I just wanted to say that cheese cake froze is yummy also you don’t have to wait for them to thaw out.i can’t wait to try these thank you all so much for all the different ideas.
Ok, so i made a batch of these yesterday, in a hurry..( so sad I did, in a hurry) Cream cheese was soft, but not soft enough…I threw it all in together and mixed. (not good idea, in my opinion)..The batter came out lumpy as everyone has said its happened to them. So I made my husband run to the store and get more cream cheese…. This morning I made it again. Let me share with you all how I did it and perfect!!:
First, I crushed the Nilla wafers, just because it fit too small on the regular size liners I have. I also (on some) placed a plain oreo cookie (one side without the cream) and placed some crushed Nilla around to fill empty areas.
Then, with cream cheese AT ROOM TEMP as suggested….Really soft, I kinda creamed it by itself a bit just to make sure no lumps… ( I really didn’t want lumps this time), then aside I pre-preped the measured sugar, lightly beaten eggs, lemon and vanilla. I added the sugar, mixed some. Added the eggs, mixed some… and likewise adding remaining ingredients.
OMG, it came out so smooth and creamy… SOOOOO good.
Baked for 20 minutes, let cool for about 15-20 minutes, added some chocolate, pineapple or strawberry filling and placed in fridge for about 1 hr and half.
PERFECT.
Thank you again, farmer’s daughter
I haven’t baked these yet, in fact, I may never but I’ve most certainly found all of these comments the most entertaining thing on Pinterest tonight! I’ve never witnessed so much confusion over one small recipe…or so much anger. The only thing that could have made it any better is if I could have been snacking on one of these delicious mini cheesecakes. Thanks for the fun girls.
Joy, you took the words right out of my mouth (hands). I’m sitting here cracking up. It’s like a bad SNL skit. Woo. Too funny. Can’t wait to try these. Thanks for the laughs!
Great versatile recipe! Another variation is to use gingersnaps and orange zest rather than lemon zest.
hi! i don’t have a mini-cupcake pan, do you think i could make these regular sized with regular sized nillas…or would that just be too much? thanks!
Of course, Sarah! Can you ever really have too much cheesecake?
“There’s no hatin’ in bakin” hahahaha love it! and “Did Paula Dean invent fried chicken too?” Ya’ll are funny (minus the rude people) Can’t wait to try this recipe!
Very neat! Must try this for our Christmas goodies exchange! I love making cheesecake but we have so many at our get-togethers that it is hard for everyone to get a slice and I never have time to make more (plus making them can get quite expensive!). I was just wondering how well the cheesecakes hold up when the liners are removed? Do they fall apart and make a mess or does the lining come off cleanly? No doubt they’d still taste great messy but no one ever wants to be caught licking a wrapper
I made a pumpkin version of the cupcake cheesecake for thanksgiving. The cupcake liners came of quite well. And I used the graham cracker crust pressed into the bottom of the liners, not cookies or wafers. Very popular with the family!!
I just made these and they turned out perfect! I let the cheese AND the eggs sit outside the fridge for 3 hours. Then I mixed the eggs with the sugar and lemon and vanilla until foamy. After that I added the cheese. No lumps, no floating wafers. I have to add, my room temerature is kind of high, at least 75-78 since I am in Florida. Thank you for that awesome recipe!!!
To keep batter smooth, add ingredients one at at time. Beat cream cheese until fluffy. Add eggs one at a time, then rest of ingredients. I used standard sized cupcake pans, liners and regular wafers. Cooked about 25 minutes. yummy!
I’ve been making these for years also. For those that end up with lumps – and I have in the past – I found using my stand mixer with the whisk attachment works best. Really gets rid of those lumps!! lol I agree with the person that said the only dumb question is the one not asked. Sometimes you just read something and totally miss a point – then post a question and realize it was all right there. We are not all perfect!!
I used ginger snaps instead of the Vanilla wafers and they turned out amazing!
love this idea for the winter holiday! Thanks:)
We made these today, turned out great, going to make more for Thanksgiving. this is not a stolen recipe, and for some of you people how do you know that paula deen has never stolen a recipe.
I made a batch and they were perfect! My kids all prefer chocolate cheesecake. Does anyone know of a chocolate version of this I could try? Believe it or not, this was my first cheesecake making experience so if my question has an obvious answer that I have missed I hope someone without any anger management issues will answer. Lol.
Joy,
You can use any cheesecake recipe for these! Then just pour your cheesecake mix into cupcake tins and bake! I did a pumpkin version that I found on food network.
Love,love,love these!!!!! My family has made these for as long as I can remember……and I’m 50.
I’m getting ready to make them for thanksgiving.
May try some with a chocolate wafer instead of mini nila wafers.
My aunt used to make this exact recipe for holidays and I always loved them. She showed me once how she made them and I remembered the ingredients but not the proportions so I was happy to see this recipe, now I can make them for my own family. Thank you.
My girlfriend gave me this recipe years ago….she called them “soggy” tarts….they are great, quick….and a definite crowd pleaser….also “bite” size….yum….
I always use mini Oreos, they have never floated.
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Hello!
I’m having a problem with the mini cheesecakes sticking to the mini cupcake liner. When opening liner up after they’ve been chilled, it all sticks to the paper. What am I doing wroing? Thanks!
Flavor is great, by the way!
After reading most of the comments on here, I started getting really great ideas! I’m thinking about making these for Thanksgiving, but making them pumpkin mini cheesecakes and using Graham crackers for the crust. Also just a helpful hint that I have not seen on here, when they come out of the oven try sticking the bottom of the pan in an ice bath to stop the cooking process, so you dont over bake. Also I spent about 9 hours cooking with the executive chef for barilla, and he said “The only dumb question, is the question you don’t ask.”
What if I want to use pumpkin? Can I mix all the ingredients then add the can of pumpkin and then add to wafers?
I used regular cupcake pans, liners, and wafers and mine came out of the oven looking perfect. They are chilling now. I hope they taste as good as they look. I am also going to use different fruits and drizzle chocolate and Carmel over some. Just for some variety. Hope my family enjoys them at our thanksgiving
In the oven right now! I microwaved the cream cheese about 30 seconds and the consistency is great. One tip: only fill liners about halfway. Thank you for sharing!
Making these now! The first batch turned out great!
“There’s no hatin’ in bakin’ ” you guys crack me up!
Paula Dean get’s a lot if her recipes from people like you and me. They are not all of her own recipes, she just shares them with us on TV. No need to be rude people. Thanks!
I didn’t buy the mini waffers so i put them in my chopper and ground them up into a good crummy crust and sprinkled a little in each one and continued like normal they are perfect not such a hard crust.
I have NEVER read all the comments on a blog like this until this one. Once I started I could not stop. So many great questions/answers, alternate ideas, and comments. Well, most comments. It’s sad that some people have to post nasty or rude comments. Please remember the saying “If you don’t have something nice to say……..”
Thanks so much for the recipe (which we all know was NOT stolen.) I can’t wait to try it out.
P.S. I too, wish there was a “like” button for some of these comments!!
I actually did make mini cheesecakes with graham cracker crust and they were amazing. I just mixed graham cracker crumbs, butter and sugar, like you would for a regular cheese cake then I put a tablespoon in the bottom of a regular sized cupcake liner and pressed them down firm with a flat bottom glass and baked them for 5 minutes before adding batter. Happy Baking!!
Made these today they turned out great. After using half the batter i added about 1/2 a cup of pumpkin puree. After filling my liners i added chocolate chips. They were both big hits. GREAT RECIPE!
Just wondering if anyone can tell me what grocery stores in Canada have the mini nillas?
If I didn’t want to make 64 mini cheese cakes can I just cut the recipe in half and only get half???
How far in advance can I make these (w/o adding fruit topping)? I have a party in 5 days and would like to pre make as much as possible. I know cookies (yah like they’d last in my house) are good two days or less before.
Hi Tracy, I’ve frozen these before and they thawed out great. However, I’ve never made them more than a day before they’re going to be served… I get kinda weird about things prepared with dairy. I’m sure you’d be fine refrigerating a day or two, but I wouldn’t recommend longer than that. Good luck!
How many does this make?
I just made these and it made 48–came out great. I filled it 3/4 as directions stated, but could have filled them a little less to get more out of it. I used a combination of mini oreos and one store here had mini oatmeal cookies and I used those as well. Made a combo of sugar free blueberry and cherry toppings, low fat cream cheese, added coconut–hubby loved them!!
ahhhhhh i made my husband make these for me and omg loooveeee them these are the best treat when ur pregnant lolol god i think i ate the entire batch.. thanks for the recipe, loved them
How many does one batch make? Id like to make these for all my Departments at work next week.
I was wondering the same thing about removing the “mini” cakes from the liners also?? I see that some others have asked about that as well? Sounds like a great recipe. I have my grandmothers cheesecake recipe that is deliciously creamy. Make sure that all ingredients are room temp (cream cheese and eggs). I will use full fat cream cheese version in mine though (insert rolling eyes and whistle
).
I am making these tonight. Thank you for posting this recipe on Pinterest.
I am not a baker, and usually need 2 tries at baking for I get a recipe right.
All the posts on here are helpful. I love that so many people are passionate about baking and like to have fun with it. I stopped baking in my teen years because I would get something wrong, and did not like the “haters.” I have learned to have fun with it, if it takes 2 tries that is okay…experiment with the recipe as people have done here and make it your “own.”
Not sure if it was said earlier but couldn’t you just use the already soft cream cheese?
There are so many variations to this recipe I’m not sure where to start. I’m wondering what options I have instead of the wafer. I’m having a c section Friday and family over for the holidays so I’m hoping to bake up a storm within the next 3 days and freezing. I will be using a mini cupcake tin and would like to make an assortment of cheesecakes. I’m not an avid baker so any suggestions would be appreciated. I’m going to be doing some with Oreos, has anyone had success with graham crackers? There are just too many posts to go through. Thanks!!
Made these and just now took out of the oven…wish I could send you the beautiful picture. BTW I made a vanilla wafer crust (just like graham cracker) and baked 6 minutes before filling and cooked 20 minutes. Waiting on them to cool before I refrigerate. Another note, I mixed all mine up in the food processor and the consistency was PERFECT
This helps if you are having problems incorporating cream cheese. Made these along with about 10 other mini dishes today as am gifting with my talent for cooking instead of all the “material” gifts 
So glad these worked for you! Merry Christmas!
Also am going to freeze most of them without topping, then when I get ready to serve, will add various toppings like rasberries and pecans or pears and almonds
Just wondering how they turned out after you thawed them. Would like to make a bunch for my wedding reception but am worried the cookie will get soggy. Thanks!
Thanks so much for posting this recipe – I found it on Pinterest and made them for Thanksgiving – they were a huge hit! I’m making them again for Christmas and have a quick question – will using regular cream cheese instead of low-fat change the consistency of the cheesecake?
I made these today and they caved in when I baked them. Is that normal? Is there something I might be doing wrong?
Just made these. Unfortunately my mini (regular, not non-fat) wafers floated. They didn’t come all the way to the top, but floated mid-way into the cheesecake. I also just didn’t like the flavor/texture with cheesecake. Just sort of a mushy cookie, instead of crust. So, for the second batch, I made a regular graham cracker crust (1.5 c. crushed grahams, 1/3 c. sugar, & 6 T. melted butter). Much better. However, the mini size of these just don’t allow enough space for the “main event” (the cheesecake filling), so from now on, I’ll stick with regular size cupcake pans/liners for a single-serve, but not mini, cheesecake.
I make a cheescake that’s to die for, it’s a no-bake and would be wonderful with the nilla waffers!
2 pks. cream cheese regular not low fat (room temp)
1/4 lemon juice
1 can eagle brand condensed milk
small tub of cool whip
1 to 2 tbsp sugar
Mix all ingredients except cool whip with mixer on low for about 2 minutes then on high until no clumps are found. Fold in HALF of the cool whip and pour into the muffin cups with the waffer. Put in fridge for about 2 hours then top with pie filling OR you can add real fruit to the batter when making. Your welcome
Making these as we speak and my wafers floated to the top, and they’re the correct ones I was told to buy. They’re in the oven. I hope they turn out good.
I made these for a family get together, AWESOME!! I did not put the cherry on , instead I put on the side blueberries, strawberry, chocolate. Everyone put on their choice of topping
How long do you have to chill them before serving?
Made these and they are amazing. Used regular sized cupcake cups and made a simple Graham cracker crust instead of the cookie. Great flavor, my family loved them.
Love the recipe…found it on Pinterest and making it right now! Great thoughts from everyone, and I just wanted to add that you should probably beat the cream cheese mixture for at least 4 minutes, especially if your cream cheese isn’t exactly “room temp.” I just did it and mine came out quite smooth. Can’t wait to taste these! Thanks for the recipe and Happy New Year!
Thanks for the great cheesecake….never thought of nilla wafers but have tried mini mini cheesecakes with graham crackers,made quite a mess trying to get them out so my son just tipped the paper over his mouth and popped it out….called them his “cheesecake shooters” (hope he didn’t steal that phrase) my co workers thought they were great and the idea of shooting them in their mouth was a hoot…..thanks for allowing me to share this in your territory:) I’m new to Pinterest…the cheesecake is awesome along with a lot of great ideas.
Hey Deb! I am new to Pinterest too (just started couple days ago, not sure how to do it yet either lol) but just wanted to say: your sons comment cracked me up!!! That is something one of my kids would do, they don’t care if its messy or what it looks like as long as it tastes good! Thanks for the post and laugh!!!!
I’m fairly new to baking and hate cheesecake. But, going into my marriage I knew it was one of the only desserts my husband would indulge in. So alas, today is his birthday and I’m attempting to make these. I will say the batter smelled good
I totally misread the ingredients and bought regular nila wafers so I crushed some up to fill the bottom of my regular muffin pan. No issues with the cream cheese though I took it out of the box to warm up a little quicker. Thank you for this recipe, I’m keeping my fingers crossed he likes them!
Thank you for posting this recipe!! I would love to make the mini size but I’m having problems finding the mini cupcake liners. Where did you find yours at???
My dollar tree has mini cupcake liners. Also try your local Joann’s, Michael’s or Hobby Lobby in the cake/chocolate aisles. I know Joann’s has valentine’s day ones in the seasonal section. They also carry the plain white one’s in the cake and chocolate aisles.
These posts are making my day! I’m not one to usually read posts by others, but these are really amusing. I make cheesecakes, but I’m going to try this version. I’ll be smiling at the posts as I do…..almost every person was remarkable in their posts. Bon Appetite!
When I made them, I used a food processor to make the filling and it makes the filling very creamy with no lumps. Just make sure everything is at room temp, including the eggs. I have been baking for many years and run a bakery and I always make sure everything when baking is at room temperature and never had a problem. Hope this helps.
Hi Karen, I also bake but not professionally which is why my question to you is: why do you let everything get to room temp? I am always trying to learn things and better my recipes. Thanks so much!
I left my cream cheese out for 4 hours. I gave them a quick mix before adding other ingredients, which I added everything 1 at a time. And they mixed up beautifully! They are also worth the effort. Delish!!
Ladies, rather than shoot the messenger you might want to consider that YOU did something wrong or your oven doesn’t heat to the same temperature (this is where you should have an oven thermometer to check if your oven is actually heating to the correct temp) etc. etc. The first time I tried the recipe, it didn’t turn out exactly as planned and GUESS WHAT?? It was my mistake, not the blog post!!! I tried it again and it turned out beautiful and tasty! Also, if an occasion is a very special occasion where you want everything perfect, you might want to try new recipes beforehand not the day of! Just sayin’
:0 
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Ok, I am going to make these but was wondering, Can I use no bake-cheesecake mix and skip the over oven step? I was thinking maybe put my vanilla wafers in the oven for a few minutes, then put my cheesecake mix on top and chill? Do you think that would work?
My husband is diabetic and to cut carbs and reduce sugar I used Splenda in the cheesecake batter. I also made a “crust” by grinding pecans and cinnamon to a course flour consistency. Mix in 2-3 tbs. of unsalted butter and press the mixture into the bottom of the lined muffin tin. Add the cheesecake batter and bake for 13-15 minutes at 350 degrees F.
Love that idea for an alternative crust! Sounds delish.
How many would this recipe make?
These would be perfect for my intimate wedding reception instead of regular cake. Has anyone made them the day or so before serving? Just wondering if the cookie would get too soggy.
I have the same question. I think if you keep them in the refrigerator they should be fine.
Thanks for sharing, I LOVE cheesecake! I can’t wait to try it! And to everyone worried about the lemon, try cutting the recipe in half and doing half with lemon and half without to see which you prefer! I’m going to do that when I make them and the lemon ones i’ll top with fruit, while the others without lemon i’ll top with chocolate shavings. happy cooking (:
I used to make these ALL. THE. TIME when I was younger. I thought the recipe looked a bit different and I was right. I found my original recipe (after making the recipe listed here) and it calls for two eggs, not three. It wasn’t a creamy consistency after baking and was more like scrambled eggs. Sorry but this recipe didn’t work for me and I’ve made these plenty of times.
Curdling usually happens when they bake too long or if the oven is too hot. You can try to put the tray into an ice bath as soon a they come out of the oven to stop the cooking. Hope the next batch turns out better
best of luck!
how many doe the recipe make for???
We celebrate 57 yrs married this year, and have been making this for all that time.
Have a Grandaughter also making them.
Can’t just have one..
Enjoy
I followed this recipe exactly. The yummiest cheesecake i have ever tasted!! I am donating a batch to my daughter’s father, daughter dance tonight. Thank you!
Just made them and OMGGGGG Soooo delicious! Thanks for the recipe
These were delicious and so easy! I will be making many more of these, for sure. Didn’t use lemon zest and they came out just fine
Wow this was entertaining and the rude people seriously need to find a better hobby. Cooking usually relaxes you (unless holidays or huge family dinners with little time lol) but to post a very abusive and negative comment to people asking about cooking? Wow that takes the cake (bhahahaha). Anyways I bake a lot and have only one small question does it matter if it is lemon juice or zest? Have never used lemon zest and wondered if there is a difference in flavor. That is all and really appreciate the recipe!!!
Thank you for posting these on Pinterest . Just made them today, followed the recipe except I used ritz crackers and used regular size muffin tray. They turned out good. My teenage son said they are really good and he topped them with fresh strawberries. I love cooking/baking with 5 recipes or less and taste amazing, makes it easier to prepare. This is a keeper!
These are great! Perfect portion size for someone who doesn’t eat a lot of sweets. I had a little problem with clumps but kept mixing them and it smoothed out just fine. Thanks for posting, this is a keeper!
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