Equipment Needed
- Standard 12-cup muffin tin (you’ll need two, or bake in batches)
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium bowl
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop or spoon for filling
- Wire cooling rack
Step-by-Step Instructions
First, we set the stage. I preheat my oven to 350°F (175°C) and line my muffin tins with the paper liners. Here’s my secret: I use foil-lined liners because they’re sturdier and don’t get greasy. Into each liner, I place one vanilla wafer cookie, flat side down. This simple step is pure genius—it creates an instant, delicious crust that requires no crushing, no butter, and no pressing. The cookies will soften and meld with the filling as they bake, becoming the perfect base.
Now, for the heart of the cupcake: the cheesecake filling. In my large bowl, I beat the softened cream cheese with an electric mixer until it’s completely smooth and creamy, scraping down the sides of the bowl. This takes a good minute or two. I then add the sugar and beat again until it’s fully incorporated and the mixture looks fluffy. Next, I beat in the eggs, one at a time, making sure each is fully blended before adding the next. Finally, I mix in the vanilla extract. The filling should be satiny smooth with no lumps. I learned the hard way that cold cream cheese will leave little lumps no matter how long you mix, so patience during softening pays off.
Using a cookie scoop or a large spoon, I evenly divide the cheesecake filling among the 24 prepared liners, spooning it right over each vanilla wafer. I fill them almost to the top, as they don’t rise much. A gentle tap of the muffin tin on the counter helps release any air bubbles. Then, into the oven they go. I bake them for about 18-22 minutes. The trick is to look for the edges to be set and the centers to still have a slight jiggle—like a Jell-O wiggle, not a liquid slosh. They will firm up as they cool. Overbaking will cause them to crack and become dense.(See the next page below to continue…)