Ingredients
Equipment
Method
Directions:
- In a mixing bowl, combine the crushed wafer cookies with the melted butter. Stir until the mixture resembles wet sand.
- Press the cookie mixture firmly into the bottom of each mini cheesecake pan or muffin tin. Make sure to pack it tightly to create a sturdy base. Place the crusts in the refrigerator to set while you prepare the filling.
- In a separate bowl, beat the cream cheese until smooth and creamy. Gradually add in the confectioner sugar, lemon juice, and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until it forms soft peaks. This will give your cheesecake a light and airy texture.
- Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix; you want to keep that airy texture.
- Spoon the cheesecake filling over the prepared crusts, smoothing the tops with a spatula.
- Cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, let them chill overnight.
- Once the cheesecakes are set, carefully remove them from the pans. Top with fresh fruit, chocolate sauce, or your favorite toppings before serving.
Notes
- Keep mini cheesecakes covered in the refrigerator for up to 5 days.
- For freezing, wrap each cheesecake in plastic wrap and store in an airtight container for up to 2 months.
- Thaw frozen cheesecakes in the refrigerator overnight before serving.