I love cheesecake! These mini cheesecakes are the perfect size, they are thick and creamy, with a cookie for the crust. I used Girl Scout trefoils for this baked to perfection crust. For those off season times when girl scout cookies aren’t around a nilla wafer makes a great crust as well.
Topped with fruit this mini cheesecake is a party in my mouth!
Topped with fruit this mini cheesecake is a party in my mouth!
Mini Cheesecakes
Ingredients
- 2-8 ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 18 cookies-Nilla wafers, girl scout cookies etc.
- fruit to I use canned blueberries and cherries
- 18 cup cake liners
Instructions
- Preheat Oven to 350F
- Beat together cream cheese, sugar and vanilla until creamy.
- Add eggs and beat until smooth
- Line a muffin pan with a cupcake liner
- Place a cookie in each liner.
- Using a Tablespoon, spoon cream cheese mixture over top of cookie until about half way full.
- Bake at 350F for 20 minutes.
- Allow to cool and top with fruit filling.
- Makes about 18 mini cheesecakes
- Enjoy 🙂
Notes
**I usually have left over fruit filling because I open two different cans of fruit. I save the leftovers and use them to top waffles, pancakes, toast, add to my morning smoothie, or put in a fruit crisp!*
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