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Mini Cheesecakes II

Mini Cheesecakes II

"One-serving-size cheesecakes. You can top with fruit, preserves, nuts, or chocolate."
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1 h 45 m servings 204 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Line muffin tin with foil liners. Place 1 vanilla wafer in each liner.
  3. Mix cream cheese, vanilla, and sugar with an electric mixer on medium speed until well blended. Add eggs, and mix well. Pour over wafers, filling 3/4 full.
  4. Bake in preheated oven for 25 minutes or until set. Remove from pan when cool. Chill before serving.

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Read all reviews 86
  1. 111 Ratings

Most helpful positive review

I wish I could give this more than five stars. When I started out looking for a cheesecake recipe, I wanted a WHOLE CHEESECAKE, but this is SO much better! I made these for my husband's birthday...

Most helpful critical review

The texture was okay, but the vanilla wafers were soggy to the point of actually dripping liquid. Wholly unappetizing. I'll keep looking for a mini cheesecake recipe--sorry.

Most helpful
Most positive
Least positive

I wish I could give this more than five stars. When I started out looking for a cheesecake recipe, I wanted a WHOLE CHEESECAKE, but this is SO much better! I made these for my husband's birthday...

Mmmm yummy... only change: used a graham cracker crust. I made 4 for a trial run, 1 chocolate swirl, 1 vanilla strawberry swirl, 1 chocolate strawberry swirl, and 1 lemon curd swirl (with lemon ...

These are to die for and much easier and quicker than making a whole cheesecake. Instead of using the cookie on the bottom, I crush the cookies in a food processor and scoop a spoonful into eac...

Really, really yummy recipe. I love this recipe. It's a great base recipe, as well, I've melted chocolate chips and swirled them for a marble effect, have also dabbed a bit of raspberry jam on...

Yummy, yummy, yummy! I love this recipe, it is a keeper! My whole family loves cheesecake! But I got tired of making the big cheesecakes which we end up OVER eating and hast too many eggs and ta...

Delicious! Very quick and easy to make. Everyone raves about these. Paper liners work as well as foil ones, but the foil is more attractive. I always add some canned cherry pie filling on top.

I used this recipe as a base to create my own treat with Mexican influence. It was incredibly easy and accommodated my changes nicely. I introduced some dark chocolate and Spanish peanuts....

These were pretty good except for the bottoms. If I make these again I will use graham cracker crumbs instead of vanilla wafers as they were just too bland for my liking. Everyone else seemed to...

Very good. I'm making these for Valentine's Day for my office and my fiance's office. I'm sure they'll be a hit! I overbaked the first batch a little, though. Remember to take them out when ...

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