When I was growing up my mom used to make this recipe for mini cheesecakes. They are the perfect bite-sized dessert. Nilla wafers form the base, so it’s very easy with no crust to make. The cheesecake mixture is made up of only four ingredients. However, it may be tricky to find Nilla wafers outside of the US. Sometimes, the mixture is only enough to make 10 mini cheesecakes so you can adjust as needed. Also, this recipe can easily be doubled or tripled.
Unfortunately, I do not know who to credit with the original recipe. I remember there was a recipe on the Nilla wafer box a long time ago. Also, my mom found a recipe for mini cheesecakes (or maybe they were called petit) in our church cookbook. Therefore, this recipe is a mix of previous recipes I have seen, adapted to the United Kingdom cream cheese size.
Finally, once the cheesecakes are baked, you can choose a topping of your choice. In the photo, the topping is a chocolate hazelnut spread. Delicious and so easy to make!
Ingredients
1 package (340g) cream cheese
1/3 c sugar
1 egg
1/2 tsp vanilla
12 Nilla wafer cookies
Toppings
Nutella or any hazelnut chocolate spread
Caramel
Cherries
Strawberries
Blueberries
Instructions
Pre-heat the oven to 175C (350F)
First, mix the cream cheese and sugar. Next, add the egg and vanilla. Mix well. Put a paper cupcake case in each of 12 cupcake moulds. Then put a Nilla wafer into each cup. Divide the cheesecake mixture evenly amongst the cups. Bake for about 15 minutes until the cheesecake filling is set. Remove from the oven and cool. Finally, add your topping of choice. Chill for at least an hour before serving.
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