Photo: Leigh Beisch
Prep Time
10 Mins
Cook Time
20 Mins
Makes 6 servings (serving size: 1 cake)

Cheesecake is good no matter how you slice it but there's just something about these adorable mini cakes. Top with a spoonful of raspberry jam and serve!

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Line muffin tin with foil cupcake liners. Place 1 vanilla wafer (flat side down) in bottom of each liner.

Step 3

With a mixer fitted with a whisk attachment, or with a hand mixer, whip cream cheese until light and fluffy. Add sugar and combine. Mix in egg and vanilla, then flour and salt. Divide the filling among the lined cups, filling each no more than 1/4 cup. Bake for 20 minutes. Let cool to room temperature, or chill for up to 3 days.

Step 4

When ready to serve, top with a spoonful of raspberry jam. Extra cheesecakes can be frozen for up to 2 weeks; defrost at room temperature.

Ratings & Reviews

ConnieJax's Review

November 30, 2012

wdwretire's Review

November 18, 2011
i made these cakes several times. so good and easy. take to church. add cherry pie filling on top

Brittanyj0103's Review

April 14, 2011
loved it! made it for my inlaws, they loved it!

scarecrow13t's Review

March 02, 2011
I took your recipe for what it's worth and that's not much.I took a traditional cheese cake recipe in cupcake form with nilla wafers on the bottom and chocolate moose on top and that recipe outways yours 100 to 1, sorry,your recipe doesn't even come close to a 1.