Individual Vanilla Cheesecakes

Individual Vanilla Cheesecakes

Karo(R) 0

"Cupcake-sized cheesecakes make pretty, little desserts decorated with fresh fruit, jam, or chocolate curls."

Ingredients 1 h 35 m {{adjustedServings}} servings 143 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Line muffin pan with 12 paper baking cups. Place 1 vanilla wafer in each.
  2. Beat cream cheese, sugar and corn starch with an electric mixer until well mixed. Add egg and blend well. Add corn syrup, lemon juice and vanilla. Beat 1 minute.
  3. Pour filling into paper baking cups, dividing evenly. Bake for 20 minutes, until just set.
  4. Chill for 1 hour. Top with fresh fruit, jam, pie filling OR chocolate curls as desired.
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Reviews 8

  1. 9 Ratings

Rebecca Hoferer

I have made this before and it is a hit with my kid! It's better than having to buy or borrow a spring form pan and waiting for an hour or so for a cake to bake and then chill. What's best is, you can decorate your own way and have a different cheesecake every time!


I had high hopes for this recipe since the reviews seemed to be so high. The recipe was very easy to put together and cooked in exactly the 20 minutes that the recipe stated. We were not a fan of the texture of this recipe. I was expecting more of a cheescake texture and they were more cakey. It is possible part of this was because of the vanilla wafer crust that baked into the filling.


Cheesecakes don't get much easier than these. I did crush the vanilla wafer. These turned out perfect.