Ingredients:

  • 1 ½ cups finely crushed Nilla Wafers (about 150g)
  • 1 tablespoon Granulated Sugar
  • ¼ teaspoon Ground Cinnamon
  • 5 tablespoons Unsalted Butter, melted
  • 16 ounces full-fat Cream Cheese, softened to room temperature
  • 1 cup Powdered Sugar, sifted
  • ½ cup Cold Heavy Whipping Cream
  • 1 ½ teaspoons Vanilla Extract
  • 1 tablespoon fresh Lemon Juice
  • 12 small Nilla Wafers (Optional Garnish)
  • Whipped Cream (Optional Garnish)

Instructions:

  1. Line a standard 12-cup muffin tin securely with paper or tulip baking liners.
  2. In a bowl, combine the crushed Nilla Wafers, granulated sugar, and cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened, resembling damp sand.
  3. Divide the crumb mixture evenly among the 12 liners. Press firmly into the bottom of each liner using the back of a spoon or a flat-bottomed glass to create a compact base. Place the tin in the freezer while preparing the filling.
  4. In a separate, clean bowl, whip the cold heavy cream until stiff peaks form. Set aside in the refrigerator.
  5. In the main mixing bowl, beat the room-temperature cream cheese until it is completely smooth and lump-free.
  6. Gradually beat in the sifted powdered sugar until fully incorporated. Mix in the vanilla extract and lemon juice. Scrape down the sides well.
  7. Gently fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula. Be gentle to maintain the airiness.
  8. Spoon or pipe the filling evenly over the chilled crusts. Smooth the tops lightly.
  9. Cover the muffin tin loosely with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, until firm.
  10. Carefully remove the liners before serving. Garnish each mini cheesecake with an extra Nilla Wafer or a swirl of piped whipped cream.