Mini Cheesecake Cookies As seen on brown eyed baker Bookmark recipe Print recipe Download recipe Share Total Time 2 hrs 25 mins Prep Time 10 mins Cook Time 15 mins Rating 4.48 out of 5 stars (67) Ingredients 40 cookies 40 vanilla wafers16 ounces (453.59 g) package cream cheese, at room temperature½ cup (100 g) granulated sugar2 eggs, at room temperature1 teaspoon vanilla extractCherry pie filling Calories DessertsKid-FriendlyBakingBeginnerDairyEggsQuick and EasyThanksgivingChristmasSweetCreamySnacks ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat oven to 375 degrees F. Line two miniature muffin pans with paper liners (you will only need 40, so leave 8 cups empty). Place one Nilla wafer in the bottom of each mini muffin well. Set aside. Step 2 Using an electric mixer on medium speed, beat together the cream cheese and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well combined. Scrape down the sides of the bowl and mix in the vanilla extract. Step 3 Divide the batter evenly among each cup. Bake for about 15 minutes, or until the edges and top appear set. Step 4 Cool the cheesecakes completely in the pan, then transfer to an airtight container and chill for at least 2 hours. Top with a small amount of cherry pie filling. Refrigerate until ready to serve. The mini cheesecakes should be stored in an airtight container in the refrigerator for up to 1 week. Chef’s notes Nutritional values are based on one cookie
