Mini Cheesecake Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Cherry pie filling
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract

• Snacks

  • 40 Vanilla wafers

• Dairy

  • 2 (8-ounce packages Cream cheese

Found on browneyedbaker.com

Description

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

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