Easy Mini Cheesecakes

These individual portions of sweet and creamy cheesecake are easy to customize with different toppings: berries, sliced kiwi or orange, chocolate drizzle, and your own favourite flavour combos.

  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Makes: 12 servings
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All You Need

  • 2 packages (250 g each) cream cheese
  • 2/3 cup (150 mL) sugar
  • 2 eggs
  • 2 tsps (10 mL) Club House Pure Vanilla Extract
  • 1/2 tsp (2 mL) Club House Pure Almond Extract
  • 12 vanilla wafers
  • 1 cup (250 mL) fresh berries


  1. Preheat oven to 325°F (160°C). Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well.

  2. Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.

  3. Bake 22 to 24 minutes or until centres are almost set. Cool in pan on wire rack. (Mini cheesecakes will deflate in centre upon cooling.)

  4. Refrigerate 4 hours or overnight. Garnish with berries.


Need a little inspiration? We’re ready with a few suggestions.