Are you craving a decadent dessert that's surprisingly simple to make? Look no further! These individual cheesecakes with vanilla wafers are the perfect solution for satisfying your sweet tooth without spending hours in the kitchen. They're elegant enough for a special occasion, yet easy enough for a weeknight treat. Get ready to impress your friends and family with this delightful homemade dessert – perfect for those looking for quick dinner ideas and delicious dishes!
Ingredients:
For the Crust:
- 1 ½ cups vanilla wafers, finely crushed
- ¼ cup (½ stick) unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or use paper liners. This helps prevent sticking and makes cleanup a breeze.
Make the Crust:
- In a medium bowl, combine the crushed vanilla wafers and melted butter. Mix well until the crumbs are evenly moistened.
- Divide the crust mixture evenly among the muffin cups, pressing firmly into the bottom to create a compact base.
Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Using an electric mixer makes this step much quicker!
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Don't overmix – just until combined.
- Stir in the vanilla extract and sour cream until just blended.
Bake the Cheesecakes:
- Carefully pour the cheesecake filling over the prepared crusts in each muffin cup, filling them about ¾ full.
- Place the muffin tin in a larger baking pan. Pour enough hot water into the larger pan to come about halfway up the sides of the muffin tin (this creates a water bath, preventing cracking).
- Bake for 20-25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
Cool and Chill:
- Carefully remove the muffin tin from the water bath and let the cheesecakes cool completely in the tin on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow them to fully set and chill.
Serve and Enjoy:
- Once chilled, gently run a knife or offset spatula around the edges of the cheesecakes to loosen them from the muffin cups.
- Serve and enjoy these delightful individual cheesecakes! They're perfect on their own or with a dollop of whipped cream or fresh berries.
Tips for Success:
- Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature for a smooth and creamy filling.
- Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecakes.
- Water Bath: The water bath helps create a more even baking temperature and prevents the cheesecakes from cracking.
Variations:
- Chocolate Swirl: Add ½ cup of melted semi-sweet chocolate chips to the cheesecake filling for a delicious chocolate swirl.
- Fruit Topping: Top with fresh berries, a fruit compote, or a drizzle of your favorite fruit sauce.
- Different Crust: Experiment with different cookie crumbs, such as graham crackers or digestive biscuits.
Nutritional Information (per cheesecake):
- Calories: Approximately 250
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 80mg
- Carbohydrates: 25g
- Sugar: 18g
- Protein: 4g
These are approximate values and may vary depending on the specific ingredients used. This easy recipe for individual cheesecakes provides a healthy balance of flavor and indulgence, perfect as a healthy meal option for dessert lovers! Enjoy creating these delicious and easy cheesecakes!