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.
Servings 12 cheesecakes
Calories 249cal
Cost $4
Equipment
- standard 12-count muffin tin
- baking spray
- cupcake liners
- oven
- large mixing bowl
- electric mixer (hand or stand)
- rubber spatula
- ice cream scoop
Ingredients
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
Instructions
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)
Notes
Nutrition facts are a guide and may vary.
Nutrition
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