Cheese Cake Cups

Cakes

Cheese Cake Cups

Cheese Cake Cups
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    30 mins
  • SERVING
    16 People
  • VIEWS
    1.2K

Delightfully simple and irresistibly delicious mini cheesecakes, perfect for a quick dessert or a fun baking project with little helpers. Their creamy texture and delicate sweetness make them an instant crowd-pleaser. Garnish to your heart's content!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    54 mg
  • Fiber
    0 g
  • Protein
    3 g
  • Saturated Fat
    7 g
  • Sodium
    110 mg
  • Sugar
    10 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins Place one vanilla wafer cookie in the bottom of each cupcake liner. (5 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a medium bowl, using an electric mixer, cream together the softened cream cheese and sugar until light and fluffy. (5 minutes)

Image Step 04
04 Step

Recipe View 3 mins Beat in the eggs one at a time, then stir in the vanilla extract until the batter is smooth and well combined. (3 minutes)

Image Step 05
05 Step

Recipe View 7 mins Carefully pour or spoon the cream cheese mixture over the wafers in the cupcake liners, filling each about 3/4 full. (7 minutes)

Image Step 06
06 Step

Recipe View 15 mins Bake in the preheated oven for 15 minutes, or until the edges are golden brown and the center is just set. (15 minutes)

Image Step 07
07 Step

Recipe View 2 hrs 20 mins Remove from the oven and let cool completely in the muffin tin. Once cooled, refrigerate for at least 2 hours before serving. (140 minutes)

For an extra touch, top the cooled cheesecakes with a dollop of whipped cream, fresh berries, chocolate shavings, or a drizzle of caramel sauce.
Ensure the cream cheese is fully softened for a smooth and lump-free batter.
Do not overbake the cheesecakes, as they will become dry and cracked. They should still have a slight jiggle in the center when removed from the oven.
These cheesecake cups can be stored in the refrigerator for up to 3 days.

Kirsten Beahan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 413 Ratings)
Total Reviews: (4)

  • Gideon Trantow

    Jun 19, 2025

    I used gluten-free vanilla wafers and they turned out perfectly. Great recipe for those with dietary restrictions.

  • Darrel Crooks

    Sep 24, 2024

    These were so easy to make and everyone loved them! I added a little lemon zest to the batter for a brighter flavor.

  • Matteo Hills

    Jan 14, 2024

    My kids had a blast helping me make these. We topped them with sprinkles!

  • Gladyce Douglas

    Jan 7, 2024

    I found that 15 minutes was a little too long for my oven. I'd recommend checking them after 12 minutes to prevent overbaking.

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