Individual Vanilla Cheesecakes Recipe -
Individual Vanilla Cheesecakes Recipe

Individual Vanilla Cheesecakes

Recipe by  

"Cupcake-sized cheesecakes make pretty, little desserts decorated with fresh fruit, jam, or chocolate curls."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 hr 35 mins


  1. Preheat oven to 350 degrees F. Line muffin pan with 12 paper baking cups. Place 1 vanilla wafer in each.
  2. Beat cream cheese, sugar and corn starch with an electric mixer until well mixed. Add egg and blend well. Add corn syrup, lemon juice and vanilla. Beat 1 minute.
  3. Pour filling into paper baking cups, dividing evenly. Bake for 20 minutes, until just set.
  4. Chill for 1 hour. Top with fresh fruit, jam, pie filling OR chocolate curls as desired.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2011

I have made this before and it is a hit with my kid! It's better than having to buy or borrow a spring form pan and waiting for an hour or so for a cake to bake and then chill. What's best is, you can decorate your own way and have a different cheesecake every time!

Most Helpful Critical Review
Nov 08, 2012

I had high hopes for this recipe since the reviews seemed to be so high. The recipe was very easy to put together and cooked in exactly the 20 minutes that the recipe stated. We were not a fan of the texture of this recipe. I was expecting more of a cheescake texture and they were more cakey. It is possible part of this was because of the vanilla wafer crust that baked into the filling.

Oct 30, 2012

Cheesecakes don't get much easier than these. I did crush the vanilla wafer. These turned out perfect.

Oct 26, 2012

Amazingly easy to make! They have a very mild cream cheese taste and I prefer my cheesecake just a touch more on the richer side. I made a raspberry topping for them and they looked great!

Oct 07, 2012

These were really easy to make. They came out creamy and tasted perfect with a nice fruit topping.

Dec 15, 2011

Excellent recipe!! Tasty!!

Oct 11, 2012

I really liked how simple these were to make. If I made them again I might cut back the lemon juice a bit for personal preference. I have never cared for the cookie in the bottom as the crust, but boy it sure speeds up the time and mess to make them. Although, I probably wouldn't make these at home just to eat, they would be great for a party solely for their ease. Someone mentioned that the foil cups were the best to use for baking. I thought they worked well and the cheesecakes were evenly cooked. They come with both a paper and foil liner which makes the cheesecake batter more stable. When they were done I took the wrapped cheesecake and put them each in a Halloween paper wrapper for decoration and topped with whipped cream and fall colored chocolate candies. I liked that they weren't overly sweet tasting too.

Oct 06, 2012

Very good and super simple to make too! I wanted them to have a Halloween theme, so I tinted the batter orange, and spooned them into Halloween cupcake liners (I got exactly 12 out of this). When they were done/chilled, I decorated them with chocolate, sprinkles and sugar decorations. They were a big hit with my family, and that makes them a keep in my book~YUM! Thanks for sharing. :)


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  • Calories
  • 143 kcal
  • 7%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 89 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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