Delicious Mini Cheesecakes

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Delicious Mini Cheesecakes Recipe

Mini cherry cheesecake recipe

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

Mini cherry cheesecake recipe - ingredientsPreparation:

  1. 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   :)
  2. 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.)
  3. Line up mini baking cups and place a mini Nilla Wafer face-up inside each one.
  4. Scoop mixture onto wafer, filling cup 3/4 full.
  5. Bake at 350 degrees for 20 minutes.
  6. Refrigerate. Once chilled, scoop cherry pie filling atop each mini cheesecake. Chill again.

Enjoy!

Need more baking ideas? Check out the recipes for these other tasty treats:

best cornbread recipecowboy cookies in a mason jar recipehummingbird cupcakes recipe

 

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270 thoughts on “Delicious Mini Cheesecakes

  1. Michelle

    Hello!
    I came across your post on Pinterest and am making these mini cheesecake bites for a wine pairing party tomorrow. I’m going to pair it with moscato wine. :) I followed the directions and bought the correct Nilla wafers but some of them still floated to the top. Is there a reason for this? Is it because I used Neufchatel cheese instead of regular cream cheese? Thanks so much!

    Reply
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  3. Tania S.

    These are in my over right now as I type, the batter tastes delicious (even my daughter who doesn’t like cheesecake tasted it and likes it). I’m topping with cherry pie filling and little flat candy eyeballs by Wilton for a Halloween Trivia night this evening … I’m hoping they will look like little bloody eyeballs (spooky right). Thanks for posting the recipe and by the way … people in my family have been making some version or another of these for about 40 years but I never ended up with a recipe until now, thanks so much for sharing.

    Reply
    1. the farmer's daughter Post author

      I hope they turn out delicious, Tania – the eyeballs are such a fun idea! Have a great trivia night!

      Reply
      1. Tania S.

        They turned out perfect, just the right flavor, no problem with the mini nilla wafers floating to the top and the whole group loved them, a complete and total hit. The recipe as listed by you is perfect. Thanks again.

        Reply
  4. Mary

    I have a NO-BAKE recipe for these

    Philadelphia Cream Cheese (softened)
    Small can of sweetened condensed milk
    1/3 cup of Lemon Juice
    1 tsp vanilla
    Mix all ingredients together with an electric mixer, place in pan with the cookie and chill for 3-4 hrs , then top w/ any topping of your choice..

    Reply
  5. Rachel

    I use a similar recipe that only calls for 2 eggs, at room temperature and vanilla instead of lemon. I use regular sized Nilla Wafers (or the generic version) and muffin cups, but I use the tin ones so it doesn’t stick to the paper. I’ve also made these using Oreo cookies for the crust. You can use all kinds of toppings and if you want to use chocolate chips or another kind of chips, you can put a few on top of the Nilla Wafer before you fill the cups. Then, as soon as you take them out of the oven, put a few more on the top so they can semi-set and will stick to the top. I remove them from the pans and put them on cooling racks until they’re completely cooled off, then add toppings. They will keep for at least a few days in the fridge.

    Reply
  6. Emily

    I made these for my daughters birthday….they wewe good, but when I took them out of the oven, they sunk in the center……what did I do wrong?

    Reply
    1. Swati

      Add eggs after you have beaten the cream cheese with all other ingredients. Once you add the eggs 1 at a time, make sure to mix just to incorporate. Eggs when over beaten with hold lot of air, which expands during baking and because there is no flour in the batter to give it strength, cheese cake sinks, as the air bubbles break.

      Reply
  7. 3monstersmom

    Thank you for the recipe. Gonna make these for a bbq tomorrow. Really excited! I did read thru all of the comments and am excited to try the other variation.

    Reply
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  10. Amy

    These are delicious!! I made them with raspberry filling on top instead of cherry. I also like many others crushed the wafers up and mixed with butter to make a crust. They tasted amazing! Thanks for sharing this great recipe!

    Reply
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  12. Kat

    I’ve been making these for many years. But with regular size wafers and tin baking cups which make them look extra special . They are very good with fresh strawberry topping. I thicken before making the cheese cakes so it will be cool when they are ready to top.

    Reply
  13. Alice

    Will have to try this except I will buy the cream cheese cake mix already made and just chill no baking

    Reply
  14. Patti

    How long will these store? I would like to make 10 dozen for a wedding and would like to make in advance

    Reply
  15. Patti Wray

    Mine used to collapse (sink in) then I added a couple of tbsp. of flour….tasted more like New York style cheesecake

    Reply
    1. nikki r.

      I made these tonight for my family and they were a hit! I basically halved the recipe and it made 24 – they are literally bite sized so one person could easily eat several. I used one cream cheese and one egg and halved everything else . I used some lemon zest but no juice. The lemon is so fresh but not overpowering. The wafers stayed perfectly at the bottom. I made 12 with mini choco chips baked on top and 12 cherry. So easy, adorable and tasty!

      Reply
  16. Amelia Gallagher

    I had already purchased thr red. fat nilla wafers and didnt want to go back to the store so I put a toothpick in the middle and into the wafer before baking and that kept the wafers from floating up.

    Reply
  17. Cathy

    I just made these but used freshly crushed graham crackers and butter for the crust, and a second batch using sandwich cookies…not Oreos. The graham cracker crust came out amazing, the sandwich cookie nit so much! But you can’t go wrong with this cheesecake recipe! Nice and light!!!!

    Reply
  18. Grandma

    Nellie, that was very nice of you to apologize, very thoughtful. I was wondering if you can use the pre made cheesecake mix in the freezer or refrigerated section of super market? Grandma

    Reply
  19. Nelly

    Um hi, I realized that what I said earlier was wrong and mean and I just wanted to apologize for what I said.

    Sorry

    Reply
  20. Nelly

    I think you need to stress that the nilla wafers are supposed to be MINI. they didnt fit all the way down into the pan and when i cooked them they all floated to the top even though they werent reduced fat. It was to late to go to the store. I’m going to a Memorial Day party today empty handed.
    >:(

    Reply
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  23. Kjones

    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!

    Reply
  24. Mamamia

    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!

    Reply
  25. Kelly

    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!!!

    Reply
  26. Kirsten

    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

    Reply
  27. Omayra

    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!

    Reply
  28. Pat

    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

    Reply
  29. Kisha

    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.

    Reply
    1. Stephanie

      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!

      Reply
  30. Allie

    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 (:

    Reply
  31. Mindy Henry

    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.

    Reply
  32. Mikki

    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.

    Reply
  33. Rachel Proctor

    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?

    Reply
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  35. Linda

    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 :)

    Reply
  36. crystal

    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!!

    Reply
  37. Karen Marshall

    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.

    Reply
    1. Kelly

      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!

      Reply
  38. Charlene

    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!

    Reply
  39. guily5

    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???

    Reply
    1. Karen Marshall

      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.

      Reply
  40. stephanie

    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!

    Reply
  41. Deb

    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.

    Reply
    1. Kelly

      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!!!!

      Reply
  42. Nichelle

    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!

    Reply
  43. De

    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.

    Reply
  44. Karrie

    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

    Reply
  45. Benilda

    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.

    Reply
  46. Stephanie

    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 :-)

    Reply
  47. Tami

    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.

    Reply
  48. Kristin T.

    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?

    Reply
  49. Cooking All the Time

    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 :)

    Reply
    1. Mindy Henry

      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!

      Reply
  50. Cooking All the Time

    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 :)

    Reply
  51. Amanda

    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!!

    Reply
  52. Sara

    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.”

    Reply
  53. Kim

    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 :) ).

    Reply
  54. crisbel

    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

    Reply
    1. maria

      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!!

      Reply
  55. Tracy T.

    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.

    Reply
    1. the farmer's daughter Post author

      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!

      Reply
    1. Neelam

      Try using the Mr Christies ones! They don’t fit the mini cupcake liners but they fit the regular ones. Mine turned out great =) I’m from Canada as well and I wasn’t able to find the mini nilla wafers!

      Reply
  56. Melanie

    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!

    Reply
  57. Vikjo

    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!!

    Reply
  58. RobinB

    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!!

    Reply
  59. Jesica

    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.

    Reply
  60. Pat

    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!

    Reply
  61. Tasha

    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

    Reply
  62. Whitney

    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.”

    Reply
  63. Regan

    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!

    Reply
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  65. Karen

    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….

    Reply
  66. Val

    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. :D

    Reply
  67. Roseann

    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.

    Reply
  68. Joy

    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.

    Reply
    1. Coffey

      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. :)

      Reply
  69. Carol

    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.

    Reply
  70. Carol

    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!!

    Reply
  71. Martha Domermuth

    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!

    Reply
  72. Stephanie

    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!!!

    Reply
  73. Amy

    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 ;)

    Reply
    1. Coffey

      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!!

      Reply
  74. SDavis

    “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!

    Reply
  75. sarah

    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!

    Reply
  76. KK

    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!

    Reply
  77. Joy

    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.

    Reply
  78. Jes

    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

    Reply
  79. Kim

    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.

    Reply
  80. Glenda

    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….

    Reply
  81. jes

    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.

    Reply
    1. mimiG

      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!

      Reply
  82. Katheryn

    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

    Reply
    1. Julie

      You should try the pre-made cheesecake filling before going to all this work. I LOVE cheesecake, and that stuff is GROSS.

      Reply
  83. TONYA

    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…

    Reply
  84. Roseanne

    P.S. Ladies…..good luck.. BTW I meant 70′s (age 14) They are delicious and you do not need to be a beginner.

    Reply
  85. Roseanne

    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

    Reply
  86. Courtney

    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 :)

    Reply
  87. Irene

    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 !

    Reply
  88. Kathy

    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!

    Reply
  89. Lisa72

    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.

    Reply
  90. D.Reeter

    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.

    Reply
  91. Lori

    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”)

    Reply
  92. Pat H

    One last note…you can also add some mini chocolate chips to the cheesecake mixture and use an Oreo cookie for the base.

    Reply
  93. Pat H

    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.

    Reply
  94. Stephanie

    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

    Reply
  95. Becky

    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.

    Reply
  96. phony

    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.

    Reply
    1. the farmer's daughter Post author

      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.

      Reply
      1. Dowch

        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!!

        Reply
      2. laura

        It is not a stolen recipe. It has been around for many many years. Obviously, in different variations but the original is not stolen.

        Reply
      1. Gayle

        My mother used to make it too and I’m almost 80 so “poooooo”" to it being a Paula Dean original. LOL

        Reply
    2. Marsha D

      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.

      Reply
    3. Downhomegal

      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.

      Reply
  97. Marie

    Christine, are you using cottage cheese instead of Philadelphia cream cheese? Sometimes I get the two confused. Just wondering if that’s the problem.

    Reply
  98. Zee

    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? :)

    Reply
  99. amy

    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.

    Reply
  100. Christine

    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 :)

    Reply
    1. Shelly

      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!

      Reply
  101. Jean Hammond

    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.

    Reply
  102. Marilyn

    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!

    Reply
    1. Sara

      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.

      Reply
  103. Marsha

    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?

    Reply
  104. Samantha

    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!

    Reply
      1. Jennifer

        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.

        Reply
  105. ashley

    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?

    Reply
    1. Shirley

      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.

      Reply
        1. rescue4lovenot$$

          *gasp* I just realized something….. i can make these mini’s into lemon cheese cake cupcakes instead of the original cherry chesecake mini’s…

          Reply
          1. Lisa

            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.

            Reply
            1. Melodi

              Can you tell me how to do that please? I love all things lemon, but have not tried lemon curd(although I have seen it, I didn’t know how to use it) would it go inside the cheesecake or on top? Also if I made them in regular size cupcake tins, how long would they bake?
              Thank you for your help :)

              Reply
      1. the farmer's daughter Post author

        Yep, but if you have the time, freeze them without the topping so that the topping you choose doesn’t get mushy.

        Reply
        1. rescue4lovenot$$

          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!

          Reply
    1. xoxlolaxox

      i make mine with crumbled oreos for a oreo cheesecake! just crumble and add a little butter (not a lot since oreo centers already a bit creamy!) comes out great!

      Reply
        1. Lori fisher

          I have been making mini cheesecakes with Oreos for about 8 years then I dip them in chocolate they disappear very quickly!

          Reply
    1. biggin

      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!!!

      Reply
      1. Jennifer

        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!!!

        Reply
        1. Debbie wheaton

          Awesome response to that awful person!! I was thinking the same thing. A regular size cupcake does not make it a regular cheesecake. Wow!! Some people.

          Reply
      2. Melissa

        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.

        Reply
      3. Monica

        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.

        Reply
      4. Missy

        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!

        Reply
        1. Patricia

          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!

          Reply
  106. Pingback: Mini Cheesecakes | Us Girls..Our Views

  107. Just J

    The top of mine look kind
    Or wrinkly and has a differnet consistancy then whats underneath…maybe i baked them to long?

    Reply
    1. the farmer's daughter Post author

      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!

      Reply
        1. sarahstar

          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.

          Reply
          1. Kayla

            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!!

            Reply
      1. Erika

        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??

        Reply
        1. Kayla

          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

          Reply
          1. Whitney

            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.

            Reply
        2. Kathy

          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.

          Reply
        3. Mandy

          I would crush the wafers and add a bit of butter to make more of a traditional crust, this way also, when you eat it you don’t crunch down on a crunchy wafer after a smooth and creamy filling.

          Reply
    2. Shirley

      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!!! :)

      Reply
    3. Lenora Fitzsimonds

      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.

      Reply
  108. Annmarie

    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.

    Reply
      1. Brenda Walker

        My mom used to make these all the time. Instead of the nilla wafer she always used a ritz cracker. They were yummy!!!!!!

        Reply
    1. Kimba

      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.

      Reply
    2. Lenora Fitzsimonds

      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 .

      Reply
    3. Lenora Fitzsimonds

      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 .

      Reply
    4. Laurie Struble

      I had a friend who made these for a picnic she had many years ago. I always wanted the recipe but never got it. I’m definitely going to try this one. Thanks for posting it!

      Reply
      1. Maria Jogani

        Help! I am looking for this exact recipe, using the nilla wafers at the bottom, but I want it to be a Key Lime Cheesecake filling. Not sure how to adjust the recipe. Any ideas?

        Reply
        1. Mandy

          I would change the lemon juice to lime juice and put in a total of 3 tablespoon and then an additional tablespoon of lime zest (no lemon zest at all). This would make a lovely lime filling and you could always make more of a lime custard to put either over the filling or marble it through. The lime custard would need to be very intense lime flavor I am feeling, just lime sugar and eggs….

          Good luck!

          Reply

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