Mini Cheesecakes
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Mini Cheesecakes
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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.
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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 Information
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Serving
1cheesecake
Calories
210kcal
(11%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Trans Fat
0g
Cholesterol
46mg
(15%)
Sodium
138mg
(6%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 18cheesecakes
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1cheesecake | |
| Calories | 210kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 46mg | 15% |
| Sodium | 138mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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