Mini Cheesecakes

These are the little cheesecakes that we made for our wedding.  300+ of them!  Guess what?  I'm still not tired of them! 

Mini Cheesecakes Modified from Martha Stewart's Cupcakes
makes 30 cupcakes

• ~30 vanilla wafers
• 2 lbs cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, lightly beaten
• 1 cup Greek yogurt (or sour cream)

Add-in ideas

• For a Mocha Cheesecake: 1/4 cup instant espresso powder and 1/2 cup baking cocoa
• For a Chocolate Chip Cheesecake: 1 cup mini chocolate chips
• For a Cookies and Cream Cheesecake: 12 coarsely chopped Oreos (and replace the vanilla wafers with Oreos!)

Preheat the oven to 275 degrees.  Line muffin tins with foil liners, and place one vanilla wafer in the bottom of each cup.

With an electric mixer on medium-high speed, beat the room temperature cream cheese until smooth, scraping down the sides of the bowl as needed.  Gradually add the sugar, and beat until smooth.  Beat in the vanilla, then add in the eggs.  When well combined, mix in the Greek yogurt.  Stir in the desired add-ins.

Divide the batter evenly among the muffin tins, filling each one almost to the top.  I like to use an ice cream scoop for ease in dividing the batter!  Bake, rotating tins halfway through, until the filling is just set, about 22 minutes.

Transfer the tins to wire racks to cool completely, then refrigerate at least 4 hours.  Remove from tins just before serving.

Enjoy!