Mini Cheesecakes

A family favorite since I was a child, these Mini Cheesecakes have a cookie crust, topped with an easy, creamy cheesecake. Top them with pie filling for the perfect treat.

Course Desserts

Cuisine American

Prep Time 20

Cook Time 15

Cooling Time 1

Total Time 1 35

Servings cheesecakes

Calories 210kcal

Author Deborah Harroun

Ingredients

18 chocolate sandwich cookies*
2 packages (8 oz each) cream cheese softened
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 21 oz can cherry pie filling

Instructions

Preheat the oven to 375ºF. Line 18 muffin tin cups wit paper liners. Place one cookie in the bottom of each cup.
In a large bowl or the bowl of a stand mixer, beat the cream cheese until smooth. Add the sugar and continue to beat until combined. Add the eggs and the vanilla, and beat until light.
Divide the cheesecake filling evenly between each of the muffin cups. Bake in the preheated oven just until set, 12-15 minutes. Let the cheesecakes cool completely.
Before serving, top each cheesecake with a large spoonful of the pie filling.

Notes

*Feel free to use another kind of cookie, such as a vanilla wafer, if desired.

You can also top these with different flavors of pie filling, lemon curd, or chocolate ganache. Even plain they are delicious!

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition