Mini Cheesecake Cookies
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 wafers
- 16 ounces (453.59 g) package cream cheese, at room temperature
- ½ cup (100 g) granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- Cherry pie filling
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Preparation
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.
Step 5
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Chef's notes
Nutritional values are based on one cookie
