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Mini Lemon cheesecakes are stacked on a white plate. These muffin tin cheesecakes have mint and lemon slices on them.
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5 from 2 votes

Muffin Tin Cheesecakes with Vanilla Wafer Crust

These Mini Cheesecakes are a delicious, bite-sized dessert baked in a muffin tin. They're made with Vanilla Wafers, fresh lemon, and topped with mint. If you are a cheesecake lover, you will love the delicate texture and addicting flavor of these treats.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Keyword cheesecake, mini cheesecakes, mini cheesecakes in muffin tin
Servings 12 cheesecakes
Calories 249cal
Author Muffin Tin Recipes
Cost $4


  • standard 12-count muffin tin
  • baking spray
  • cupcake liners
  • oven
  • large mixing bowl
  • electric mixer (hand or stand)
  • rubber spatula
  • ice cream scoop


Cheesecake Batter

  • 16 ounces cream cheese at room temperature
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • ½ cup white sugar
  • ½ teaspoon lemon zest optional
  • 3 tablespoon lemon juice optional
  • 1 teaspoon vanilla extract double to 2 teaspoon if you're not using lemon

Vanilla Wafer Crust

  • 1 cup vanilla wafers crushed
  • 3 tablespoon unsalted butter melted
  • ¼ teaspoon cinnamon
  • 2 tablespoons white sugar


Vanilla Wafer Crust

  • Preheat the oven to 325°F
  • Line the 12-count muffin tin with double liners.
  • Lightly spray the liners with non-stick spray.
  • Add the vanilla wafers, 2 tablespoons sugar, and cinnamon to a large bowl and crush them until fine.
  • Add the melted butter to the mixture.
  • Mix the crust mixture thoroughly until all crumbs are moist.
  • Equally divide the crust mixture into 12 and press it into the bottom of each cup.
  • Add to the oven and bake for 5 minutes at 325°F.
  • Remove from oven and set on top of stove until batter is ready.

Cheesecake Batter

  • Add the cream cheese to a large bowl and beat with a mixer until smooth.
  • Mix in 1 egg, 1 egg yolk, vanilla extract, lemon juice, lemon zest, and ½ cup sugar to the bowl. Continue to mix until smooth and creamy.
  • Add the batter to the top of the baked crusts inside the muffin tin. The batter should fill the cups almost to the top.
  • Add ½ cup of water to a baking sheet. Place the muffin tin on the baking sheet and place in the oven.
  • Bake for 30 - 35 minutes or until a toothpick inserted into the center of a cheesecake comes out clean.
  • Allow to cool for at least 1 hour at room temperature. For best results chill in refrigerator for 3 hours before serving.
  • Garnish with fresh fruit, mint, or berries (optional)


Nutrition facts are a guide and may vary. 


Serving: 1g | Calories: 249cal | Carbohydrates: 19g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 165mg | Potassium: 73mg | Fiber: 1g | Sugar: 15g | Vitamin A: 638IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg