These easy mini cheesecakes have been a holiday staple in my family forever! Nilla wafers are topped with cheesecake batter and cherry pie filling. A perfect bite-size treat!

Mini Cheesecake Cookies

These miniature cheesecake cookies are easy and a holiday staple in our family. A vanilla wafer is topped with cheesecake batter and cherry pie filling. A perfect bite-size treat!
Course Snack
Cuisine American
Prep 10 minutes
Cook 15 minutes
Resting time 2 hours
Total 2 hours 25 minutes
Servings 40 cookies
Calories 82 kcal
Author Michelle


  • 40 vanilla wafers
  • 16 ounce package cream cheese, at room temperature
  • ½ cup granulated sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • Cherry pie filling
US Customary - Metric


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

Recipe Notes

Nutritional values are based on one cookie

Nutrition Facts
Mini Cheesecake Cookies
Amount Per Serving
Calories 82 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 20mg7%
Sodium 64mg3%
Potassium 26mg1%
Carbohydrates 8g3%
Sugar 4g4%
Protein 1g2%
Vitamin A 170IU3%
Vitamin C 0.1mg0%
Calcium 13mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.