Nancy's Mini Cheesecakes

Nancy Schaffer


Got the basic recipe from a friend years ago who made them for my wedding shower. Well, the marriage didn't last, but this cheesecake recipe sure has! I've tweaked it along the way and made it my own. All of my friends and family know they can count on me to bring these little yummies with me to any gathering I'm invited--bdays, New Year's, picnics--everyone loves Nancy's Mini Cheesecakes! I think people luv them because they're light and fluffy (not as dense as big NY-style cheesecakes), which lends itself to eating more than one! ?
P.S. Although this recipe yields 1 1/2 dozen, I usually double everything and make a full 3 dozen. Enjoy!

★★★★★ 2 votes
Make 1 1/2 dozen cupcakes
15 Min
15 Min


2 pkg
8-oz. philadelphia cream cheese (room temp)
1/2 c
2 tsp
pure vanilla extract
2/3 c
nestle's semi-sweet mini chocolate chips
1 can(s)
fruit pie filling (strawberry or raspberry)
nilla wafer cookies

How to Make Nancy's Mini Cheesecakes


  • 1Preheat oven to 350°.
  • 2Line cupcake tins with cupcake papers and place one Nilla wafer cookie in each.
  • 3Combine in large bowl cream cheese, sugar, vanilla extract and eggs. Mix with hand mixer on high until well blended.
  • 4Fold chocolate chips into batter with spoon.
  • 5Spoon batter into each cupcake paper (a little over 1/2 full).
  • 6Bake in 350° oven for approximately 13 mins.
  • 7Take cheesecakes out of oven and let cool for 10-15 mins.
  • 8Top each with a dollop of pie filling. (Strawberry and raspberry are my favs, but blueberry and cherry are also good. I've even used mandarin orange slices!)
  • 9Serve warm or refrigerated. Cover and refrigerate leftovers (if any!).

Printable Recipe Card

About Nancy's Mini Cheesecakes

Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy