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Mini Cheesecake Cookies

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These easy mini cheesecake cookies 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!

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!

It’s Christmas cookie time!

I carved out just enough time after getting the boys to bed on Friday night to whip up one of my all-time favorite Christmas recipes – these easy mini cheesecakes! I am such a sucker for cheesecake, so it’s no surprise that this recipe – one of my mom’s oldest and most popular – had always been one of my favorites as a kid. I guess my cheesecake infatuation started from a young age!

Just picture little 8-year-old me going bananas over these little cheesecakes. I was insane about them then, and still am now. These little cheesecake bites were one of three cookies I looked for on every cookie tray (along with buckeyes and peanut butter blossoms), and I always, always ate precisely one more than I really should have (oops!).

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!

These are one of the easiest cookies to throw together, which makes them perfect for someone who needs to squeeze in baking around naps and bedtimes.

All you need to do is grab your mini muffin pans, line them with some paper cups, drop a Nilla wafer in the bottom of each one, then mix together the cheesecake batter (which takes less than 2 minutes), fill the cups, and pop them in the oven!

(Then clean up and get to the couch in enough time to do a little Netflix binging before bed!)

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!

Once the mini cheesecakes are cooled and chilled for a bit, pop open your favorite can of cherry pie filling (or grab a jar of homemade from your stash), and top each little cheesecake with a dollop of the pie filling.

Then take a bite… And another bite… And then another. Speaking from experience, obviously.

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!

For a cheesecake lover like myself, these little cheesecake bites are the next best thing to a slice of regular ol’ cheesecake.

In my world, no holiday cookie tray is complete without a decent representation of these mini cheesecake cookies (but don’t leave those trays unattended, because I will eat them alllllll).

Q: What do you get most excited to see on a Christmas cookie tray?

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!

Three years ago: Peanut Butter Swirl Chocolate Bark
Four years ago: Homemade Torrone

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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!

Ingredients:

  • 40 vanilla wafers
  • 2 (8-ounce) packages cream cheese, at room temperature
  • ½ cup (99 grams) granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Cherry pie filling

Directions:

  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.

Did you make this recipe?

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

All images and text ©Brown Eyed Baker, LLC.

This recipe was originally published on December 22, 2010.

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