Little Cheesecake Cookies Recipes

MINI CHEESECAKES WITH VANILLA WAFERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
• Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.
• Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

EASY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Combine flour, crushed graham crackers, and baking powder in a bowl.
• Beat butter, brown sugar, and egg white together in a separate bowl with an electric mixer until creamy. Add to the dry ingredients and mix until moist.
• Combine cream cheese, sugar, and egg yolk in another bowl; beat until creamy.
• Use a small ice cream scoop to scoop cookie batter onto the prepared baking sheet. Press a little pocket into the center of each cookie with a small spoon. Add equal amounts of cream cheese filling to each pocket.
• Bake in the preheated oven until edges are golden, about 12 minutes. Remove from the oven and let cool before removing from the baking sheet.

CHEESECAKE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flour, sugar, cream cheese, butter, eggs, baking powder, vanilla, and salt in a bowl until a dough forms.
• Drop rounded tablespoons of dough 2 inches apart onto cookie sheets.
• Bake in the preheated oven until bottoms are very lightly golden brown and tops are just about to turn color, 10 to 14 minutes. Let cool for at least 10 minutes. Sprinkle with powdered sugar.

LITTLE CHEESECAKE COOKIES

Steps:

• Preheat oven to 350 degrees. Crush sleeve of graham crackers. (I use my mini food processor). Put the crushed grahams in a large bowl, and add the flour and baking powder.
• In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
• In a seperate medium bowl, beat the softened cream cheese, sugar, egg yolk, orange/lemon zest and vanilla until well combined. Set aside. If you haven't already...wash your hands as you will need to use your thumb/fingers to complete the next step.
• Place a cupcake liner in each of the 12 circles in your cupcake tray. Now, scoop a level, 1/4 cup of the graham cracker crumb mixture into your 1/4 cup measure...then use your thumb to pack the crumbs firmly into the bottom of the measure, and use your thumb again to put a circular indentation into the center of each. Now...turn the cup upside down, and tap...tap...tap it several times to release the graham cracker circle. (This could take about 6-8 taps...so be patient). Once released, place the little graham circle (right side up) in the center of the cupcake liner.
• Lastly, use a spoon and spread some of the cream cheese mixture evenly into each one, and bake. NOTE: Once the little guys are done...let them cool off before eating! No sense in burning the roof of your mouth...is there? LOL!