Little Round Cheesecakes

These mini cheesecakes are about as simple as baking gets. A vanilla wafer sits in the bottom of each cupcake liner as the crust, a quick cream cheese filling gets poured on top, and 15 minutes in the oven does the rest. Chill overnight, add fruit, done.

The filling is just four ingredients: cream cheese, sugar, eggs, and vanilla. No sour cream, no flour, no water bath. The small size means they bake quickly and evenly without the cracking that plagues full-sized cheesecakes. The overnight chill firms the filling into that dense, creamy texture you want.

The vanilla wafer crust is genius in its simplicity. No crushing, no butter, no pressing. A single cookie in each liner bakes into a firm base that supports the cheesecake and adds a sweet, crunchy bottom.

Kitchen Tips

• Use room-temperature cream cheese. Cold cream cheese doesn’t blend smoothly and leaves lumps in the filling that won’t bake out.
• Don’t overmix the batter. Beat just until smooth. Overmixing incorporates air that causes the tops to puff and crack as they cool.
• Fill the liners about three-quarters full. They puff slightly during baking and settle as they cool.
• The overnight chill is not optional. These need a full night to set properly. Warm cheesecake is too soft to hold its shape.

Variations

• Top with fresh strawberries, blueberries, or cherry pie filling for a classic finish.
• Use chocolate wafers instead of vanilla for a cookies-and-cream base.
• Swirl a spoonful of lemon curd or raspberry jam into the batter before baking for a fruity marbled cheesecake.