Mini Cheesecake Cookies

You all know how much I love cheesecake, right? So picture little 8-year-old me going bananas over these little cookies. I was insane about them then, and still am now. My mom always made these for the holidays, and they were always in the top 3 of cookies I would save room for. Neither one of us has made them in years, and I decided to put an end to the drought this year. I feel they are necessary cookie tray material.

These are one of the easiest cookies to throw together. Line mini-muffin pans with paper cups, drop a Nilla wafer in the bottom of each one, then combine cream cheese, sugar, eggs and vanilla (which takes less than 2 minutes), fill the cups, and pop them in the oven! Once they are cool and chilled, top each one with a little bit of cherry pie filling. And then take a bite. And another bite. And then another. That’s what I do, anyway. For a cheesecake lover, these are the next best thing when everything on a cookie tray is bite size!

What are your favorite holiday cookies to put out on a tray?

Three years ago: Peppermint Bark and Buckeyes

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Mini Cheesecake Cookies

Ingredients:

About 40 Nilla wafers

2 (8-oz) packages cream cheese, at room temperature

Β½ cup granulated sugar

2 eggs

1 teaspoon vanilla

Cherry pie filling


Directions:

1. Preheat oven to 375 degrees. Line a mini muffin/cupcake pan with paper liners. Place one Nilla wafer in the bottom of each mini muffin well. Set aside.


2. Cream together the cream cheese and sugar with a mixer until light and fluffy, and thoroughly combined. Add the eggs, one at a time, beating until well combined. Mix in the vanilla.


3. Divide the batter evenly among each cup. Bake for about 15 minutes, or until the edges and top appear set.


4. Cool completely and then chill for at least a couple of hours. Top with a small amount of cherry pie filling. Refrigerate until ready to serve.


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Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

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