Easy Tiny Cheesecakes

    45 minutes

    The perfect size for one serving of cheesecake! You can top with fruit, fruit pie filling, jam, nuts or chocolate.

    120 people made this

    Serves: 12 

    • 12 round vanilla wafers
    • 500g cream cheese, softened
    • 1/2 cup (125g) white sugar
    • 1 teaspoon vanilla essence
    • 2 eggs

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Line muffin tin with foil liners. Place 1 vanilla wafer in each liner.
    2. 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.
    3. Bake for 25 minutes at 165 degrees C. Remove from pan when cool. Chill.

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    Reviews and Ratings
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    Reviews in English (88)


    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, and they were to DIE for! Usually, if there is more than one bad review, I'll expect the worst when I try a recipe, but these turned out perfectly. I like a thick "crust" though, and the first batch i tried didn't allow that. I just scooped the graham crackers directly on the bottom, and only what was sticking to the cheesecake stayed. The rest sat in the muffin liners. Since that didn't work at first, I just made a whole graham cracker crust recipe, and scooped large portions into the muffin liners. It was perfect.  -  08 Feb 2008  (Review from Allrecipes USA and Canada)


    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 extract)(my favourite - tasted light and refreshing) I converted my dad (who doesn't like overly rich desserts and never liked cheesecake and refused to try it before) into a cheesecake lover- he tried my lemon curd swirl one and liked it so much, he finished it off! Will make again!  -  21 Mar 2007  (Review from Allrecipes USA and Canada)


    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 each muffin well. It's funny that once they cool they sink a little in the middle which is just right to hold the fruit you put on the top.  -  29 Mar 2002  (Review from Allrecipes USA and Canada)