Mini Cheesecakes

These mini cheesecakes are one of the desserts I make the most often! They’re incredibly simple and the recipe makes one dozen perfect mini cheesecakes. The tops naturally indent as they cool, making them perfect for topping with anything you can imagine- salted caramel, chocolate, lemon curd, whipped cream, etc. My Mom made these easy mini cheesecakes every single 4th of July for as long as I can remember and always topped them with cherry and blueberry canned pie filling. I love them with fresh red white and blue berries as well- the options are endless!

Ingredient Notes

• Nilla Wafers – These little cookies make the perfect crust when dropped in the bottom of a cupcake liner. Brand name or generic will be just fine. In the details below, you’ll find two different ways you can do the crust- one involves simply a single Nilla wafer cookie, and the other is a quick crust.
  
• Cupcake Liners – I find that foil cupcake liners work well. When you purchase foil liners, they come with paper dividers that can be discarded, or saved for a different use. These gold liners in my photos are from Walmart- they’re foil on the outside and paper on the inside and they worked great.
  
• Cream Cheese – You will need softened full fat or Neufchatel/low fat cream cheese. Avoid fat free. I do find using full-fat cream cheese produces a richer, creamier cheesecake.
  
• Toppings – The options are endless here! Pie filling makes a quick and easy topper. Ganache and a berry is always a good combo, as is caramel sauce or lemon curd. If you’re making these for the 4th of July, I recommend cherry and blueberry pie fillings or whipped cream with strawberries and blueberries. 

How To Make Cheesecake Tarts

1. Preheat your oven to 375. Fill a muffin pan with 12 foil cupcake liners. Place a single Nilla wafer at the bottom of each one, OR scroll down for another quick crust option.
   
2. With an electric mixer, beat cream cheese and sugar.  Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla.  Beat to combine.
   
3. Divide batter between 12 muffin papers, they will be filled up close to the top, that’s okay! Bake for 15-18 minutes or until a toothpick comes out clean.  They’ll puff way up during baking, but they’ll settle after being chilled.
   
4. When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. Don’t worry- that’s normal! It makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for at least 4-6 hours or preferably over night. Then top and serve. You can be creative and top with whatever you like!

Single Cookie Crust or Traditional Crust

I’ve always made these by placing a single Nilla wafer at the bottom of each cheesecake like my mom did. It’s incredibly quick and easy! The texture of the cookie after baking is a bit softer than a traditional cheesecake crust. If you’d like a more traditional crust, it’s super simple- I’ll include this option in the recipe card as well.

How to Top Mini Cheescakes

The options are endless. Aside from fresh or canned fruit filling, another favorite of ours is chocolate ganache and a raspberry, or jarred caramel with a sprinkle of flakey salt.

These are great because you really can just eat them with your hands in a few bites, kind of like a cupcake. Try canned pie filling for a no-fuss option, or a little whipped cream or cool whip with your favorite fresh fruit.

Frequently Asked Questions

Can I make these ahead of time? Absolutely! Bake up your cheesecakes a day ahead of time and store, covered in cling wrap, in the refrigerator until ready to top and serve.

Related Recipes

Looking for other Independence Day recipes? Consider these other Our Best Bites Favorites:

Oatmeal M&M Chocolate Chip Cookie Bars
Patriotic Dipped Ice Cream Sandwiches
Layered Patriotic Punch
Layered Jell-O {4th of July Edition!}
White Texas Sheet Cake (Red, White, & Blue Edition)

Did You Make This?

I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!

Mini Cheesecake Tarts

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• Author: Our Best Bites
• Total Time: 5-7 hours

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Description

A single cookie makes up the crust for each of these single-serve cheesecake tarts (or see notes for a traditional crust recipe). You can top them with whatever you like, but they are especially perfect for the 4th of July with strawberries and blueberries, or cherry and blueberry pie filling.

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Ingredients

CHEESECAKE TARTS
12 Nilla Wafer Cookies*

2 8-ounce packages cream cheese, softened or at room temp

3/4 cup sugar

2 tablespoons flour

1/4 teaspoon baking powder
1 tablespoon fresh lemon juice

2 eggs

1 1/2 teaspoons vanilla

foil cupcake liners

OPTIONAL TOPPINGS
canned pie filling

fresh berries

whipped cream

chocolate sauce

caramel sauce

lemon curd

 

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Instructions

Preheat oven to 375. Fill a muffin pan with 12 foil cupcake liners and place one Nilla Wafer at the bottom of each one. (*Or see below for simple traditional cheesecake crust recipe)

 

With an electric mixer, beat cream cheese and sugar until smooth and free of lumps.  Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla.  Beat to combine.

 

Divide batter between 12 muffin papers, they will be quite full and that’s okay! Bake for 15-18 minutes or until a toothpick comes out clean.  They’ll puff way up during baking, but they’ll settle after being chilled.

 

When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. Don’t worry- that’s normal! It makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for at least 4-6 hours or preferably over night. Then top and serve. You can be creative and top with whatever you like, like chocolate, caramel, lemon curd, whatever! Makes 12 cheesecakes.

 

*Traditional Cheesecake Crust Option

Place 24 Nilla Wafer cookies in a blender or food processor (or simply place in a zip top bag and smash until crumbs).  Place crumbs in a small bowl and mix with 1 1/2 tablespoons butter, melted, and 3/4 teaspoon sugar.  Divide mixture evenly between muffin liners (should be abt heaping tablespoon each) and gently press down.

• Prep Time: 10 minutes
• Refrigerator Time: 4-6 hours
• Cook Time: 18 minutes