Are you craving a decadent yet simple dessert that's perfect for any occasion? Look no further! These mini cheesecakes on Nilla wafers are the answer. This easy recipe requires minimal baking, making it ideal for busy weeknights or spontaneous dessert gatherings. Get ready to impress your family and friends with this delicious and surprisingly healthy treat! They're the perfect combination of creamy cheesecake filling and the classic crunch of Nilla Wafers, a match made in dessert heaven. Let's get baking!
Ingredients:
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For the Crust:
- 1 package (16) Nilla Wafers, finely crushed
- 2 tablespoons unsalted butter, melted
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For the Cheesecake Filling:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- Optional: 1/4 cup of your favorite fruit preserves (strawberry, blueberry, or apricot work well)
Instructions:
Make the Crust:
- Crush the wafers: Place the Nilla Wafers in a zip-top bag and crush them using a rolling pin or your hands until they resemble fine crumbs. You can also pulse them briefly in a food processor.
- Combine with butter: In a medium bowl, combine the crushed wafers and melted butter. Mix well until the crumbs are evenly moistened.
- Press into cups: Divide the mixture evenly among 12 mini muffin cups. Use the bottom of a measuring cup or spoon to firmly press the crumbs into the bottom of each cup, creating a solid crust.
Make the Cheesecake Filling:
- Beat cream cheese and sugar: In a separate bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined. Be careful not to overmix.
- Optional: Add fruit: If using fruit preserves, gently fold them into the cheesecake mixture.
- Fill the crusts: Spoon the cheesecake filling evenly over the prepared crusts in the muffin cups.
Bake the Mini Cheesecakes:
- Bake: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Cool: Let the mini cheesecakes cool completely in the muffin tin before refrigerating for at least 2 hours to allow them to fully set.
Serve and Enjoy!
Once chilled, carefully remove the mini cheesecakes from the muffin cups. Serve and enjoy these delightful bites! They're perfect on their own or paired with a dollop of whipped cream or a drizzle of chocolate sauce.
Tips and Variations:
- For a richer flavor: Use full-fat cream cheese.
- Add a chocolate swirl: Melt some chocolate chips and drizzle it over the cheesecake filling before baking for an extra decadent treat.
- Get creative with toppings: Try adding fresh berries, chocolate shavings, or a sprinkle of powdered sugar.
- Make it ahead: These mini cheesecakes can be made a day or two in advance, which makes them perfect for parties or meal prepping.
Nutritional Information (per serving, approximate):
- Calories: 150-200
- Fat: 10-15g
- Saturated Fat: 6-9g
- Carbohydrates: 15-20g
- Sugar: 8-12g
- Protein: 2-3g
(Note: Nutritional information is an estimate and may vary based on specific ingredients used.)
These mini cheesecakes on Nilla wafers are a quick, easy, and delicious dessert recipe that's sure to become a family favorite. They're perfect for satisfying your sweet tooth without spending hours in the kitchen. Enjoy this simple recipe for healthy meals and quick dinner ideas, perfect for homemade cooking. These are some of the best recipes for delicious dishes!