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
Keyword cheesecake recipe, mini cheesecakes
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 18cheesecakes
Calories 210kcal
Author Deborah Harroun
Ingredients
18chocolate sandwich cookies*
2packages8 oz each cream cheese, softened
1/2cupsugar
2large eggs
2teaspoonsvanilla extract
1can21 oz 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.