Hello! This is a simple and easy recipe for individual mini cheesecakes. We topped them with whipped cream and blueberries. Scroll down to the bottom for printable recipes for the mini cheesecakes and homemade whipped cream. Enjoy!
Ingredients
16 oz cream cheese
3/4 cup sugar
3 eggs
1 1/2 tsp. vanilla
1 box of vanilla wafers
Directions
Whisk together softened cream cheese, sugar, eggs (one at a time) and 1 1/2 tsp. vanilla. Place vanilla wafer in bottom of each cupcake liner. Fill cupcake liners 3/4 full. Place on a cookie sheet or cupcake pan. Bake 20-25 minutes at 325 degrees. Top with fruit and whipped cream as desired or leave plain. Yields about 35 individual cheesecakes.
Individual Mini Cheesecakes
Ingredients
- 16 oz cream cheese
- 3/4 cup sugar
- 3 eggs
- 1 1/2 tsp. vanilla
- 1 box of vanilla wafers
Instructions
Whisk together softened cream cheese, sugar, eggs (one at a time) and 1 1/2 tsp. vanilla. Place vanilla wafer in bottom of each cupcake liner. Fill cupcake liners 3/4 full. Place on a cookie sheet or cupcake pan. Bake 20-25 minutes at 325 degrees. Top with fruit and whipped cream as desired or leave plain. Yields about 35 individual cheesecakes.
Homemade Whipped Cream
Ingredients
1 cup cold heavy cream or heavy whipping cream
2 tbsp granulated sugar
1/2 tsp vanilla
Directions
Whip the heavy cream, sugar, and vanilla extract on medium-high speed for about 3-4 minutes until soft and fluffy. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.
Whipped Cream
Ingredients
- 1 cup cold heavy cream or heavy whipping cream
- 2 tbsp granulated sugar
- 1/2 tsp vanilla
Instructions
Whip the heavy cream, sugar, and vanilla extract on medium-high speed for about 3-4 minutes until soft and fluffy. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.