Easy Mini Cheesecake

All the creamy payoff of cheesecake without the springform pan or water bath. These bake in a regular muffin tin, and the genius shortcut is the crust: a single vanilla wafer dropped in the bottom of each liner stands in for a whole pressed graham crust.

The batter is classic and quick, cream cheese beaten with sugar until fluffy, then eggs and extract. Filling each cup two-thirds full gives them room to puff and then settle.

A heads-up straight from the recipe: the centers sink as they cool, and that’s not a flaw, it’s a built-in well ideal for spooning in fruit, lemon curd, or a swirl of melted chocolate. The long chill is a must, four hours or overnight, which firms them into proper, sliceable little cheesecakes. Built-in portion control, and everyone gets their own.

Kitchen Tips

• Bring the cream cheese fully to room temperature before beating. Cold cream cheese leaves lumps that won’t smooth out.
• Don’t overbake. Pull them when the edges are set but the centers still jiggle slightly; they firm up as they chill.
• Chill the full time. Warm cheesecake is soft and loose, and the texture only sets properly after hours in the fridge.

Variations

• Use chocolate wafers or gingersnaps in place of vanilla wafers for a different base.
• Swirl a spoonful of fruit jam or lemon curd into each before baking for a marbled top.
• Top with whipped cream and berries, caramel, or chocolate ganache.