Mini Cheesecake Cookies
These delightful mini cheesecakes are a bite-sized treat that packs a flavorful punch. Creamy and indulgent, each cheesecake sits atop a crunchy Nilla wafer crust, making them a perfect blend of textures. Topped with a dollop of sweet cherry pie filling, these mini cheesecakes are not only visually appealing but also bursting with delightful flavors. Perfect for entertaining or satisfying a sweet craving, these mini treats will surely be a hit with everyone who tries them.
— Constant Cookbook
Ingredients
- About 40 Nilla wafers
- 2 (8-oz) packages cream cheese, at room temperature
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- Cherry pie filling
Instructions
- 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.
- 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.
- Divide the batter evenly among each cup. Bake for about 15 minutes, or until the edges and top appear set.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
About 40 mini cheesecakes
Nutrition
- Calories: 82 kcal
- Carbohydrate Content: 8 g
- Protein Content: 1 g
- Fat Content: 5 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 20 mg
- Sodium Content: 64 mg
- Sugar Content: 4 g
- Serving Size: 1 serving
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