MINI CHEESECAKE COOKIES

YIELD: PREP: COOK: TOTAL:

40 10 minutes 15 minutes 2 hours 30 minutes

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.

This delicious recipe brought to you by Brown Eyed Baker

https://www.browneyedbaker.com/mini-cheesecake-cookies/