Small Cheese Cakes
Delightful small cheese cakes featuring creamy texture and vanilla flavor, perfect for parties or special occasions, combining a crisp wafer base with rich, smooth filling.
Ingredients
Instructions
- Soften the cream cheese; add sugar and cream until smooth.
- Add eggs and vanilla; mix well.
- Line cupcake tins with paper liners.
- Place one vanilla wafer in the bottom of each liner.
- Fill each cup about halfway with the cheese mixture.
- Bake for 25 minutes at 350°F.
Tips & Substitutions
For a smoother cheesecake, ensure the cream cheese is fully softened before mixing; this helps avoid lumps. You can substitute granulated sugar with a sugar alternative like Stevia for a lower-calorie version. If you don't have vanilla wafers, graham crackers work well as a base. Consider adding a touch of lemon zest for extra flavor. This recipe can also be adjusted to create mini versions of Buck Wheat Cakes.
Serving Suggestions
Serve the small cheesecakes chilled, garnished with fresh fruit or a drizzle of chocolate sauce for an elegant touch. They pair wonderfully with a cup of coffee or tea, making them a perfect dessert after a meal. For a festive twist, consider serving them alongside Cool Coffee Eggnog during the holidays.
Storage & Reheating
Once cooled, store the small cheesecakes in an airtight container in the refrigerator for up to 5 days. To freeze, wrap each cheesecake individually in plastic wrap and place them in a freezer-safe bag. When ready to enjoy, thaw them in the refrigerator overnight. Reheat gently in the microwave for a few seconds if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Small Cheese Cakes contains roughly 554 calories, with 8g protein, 96g carbohydrates, and 5g fat. It is an excellent source of vitamin C (69% of the Daily Value) and dietary fiber (27% of the Daily Value), and a good source of potassium and protein. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese to reduce calories, but the texture may be slightly different. The cheesecakes might be less rich and creamy than those made with regular cream cheese. Ensure to mix well to achieve a smooth consistency.
How do I know when the cheesecakes are done baking?
The cheesecakes are done when the edges are set but the center still has a slight jiggle. They will firm up as they cool. Avoid overbaking, as this can lead to cracks and a dry texture.
Can I add toppings to my small cheesecakes?
Absolutely! You can top them with whipped cream, fruit compote, or chocolate ganache. Fresh berries or a sprinkle of powdered sugar can enhance the presentation and flavor. Feel free to get creative with your favorite toppings!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).