Mini Cheesecakes With Vanilla Wafer Crust Recipe
Mini cheesecakes, featuring a vanilla wafer crust, are baked in muffin tins to create a delightful individual dessert.
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Instructions
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Preheat oven to 275 F with racks positioned in the upper and lower thirds. Line two 12-well muffin pans with cupcake liners, placing a vanilla wafer in the bottom of each.
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Beat cream cheese in a large bowl until fluffy. Incorporate egg yolks and sweetened condensed milk, beating until smooth, then stir in lemon juice.
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In a separate medium bowl, beat egg whites with salt until soft peaks form.
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Fold the beaten egg whites into the cream cheese mixture until fully incorporated.
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Fill the prepared muffin liners to 1/2 inch from the top. Bake for 20 to 25 minutes, rotating pans halfway through, until the mixture is set.
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Cool cheesecakes completely in the muffin pans, then remove and chill in the refrigerator for at least 2 hours.
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Before serving, remove muffin liners and top each cheesecake with pie filling.