Mini Cheesecake Sugar Cookies Recipes

MINI CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
• In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
• Fill each baking cup 2/3 full with cream cheese mixture.
• Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

EASY MINI-CHEESECAKES

Steps:

• Heat oven to 325°F. Line muffin pan with foil cupcake liners; place 1 cookie in each liner.
• Combine 1/2 cup sugar, cream cheese, eggs and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon cream cheese mixture over each cookie, filling cups 3/4 full. Bake 30 minutes.
• Combine sour cream, 2 tablespoons sugar and vanilla in bowl; mix well. Spoon about 1 tablespoon sour cream mixture onto each hot, partially baked cheesecake. Continue baking 8-10 minutes or until set. Cool. Remove from pan. Cover; refrigerate 1-2 hours or until firm.
• Garnish each cheesecake as desired. Store in refrigerator.

MINI CHEESECAKES FROM PHILADELPHIA®

Steps:

• Heat oven to 325 degrees F.
• Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
• Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

MINI CHEESECAKE SUGAR COOKIES

Steps:

• Preheat the oven to 375 degrees.
• For the sugar cookies, cream the sugar and the butter.
• Beat in the eggs and vanilla.
• Mix the sugar with the cinnamon, flour, baking powder, and salt.
• Add the dry ingredients to the creamed butter and mix until it forms a dough.
• Line and grease a 12 muffin tin.
• Roll out the cookie dough.
• Using a cookie cutter or a cup, cut out circles in the dough. Then shape the circles into cups in the muffin tin.
• Bake the cookie cups for 8 minutes and remove from the oven. (You may have some leftover dough, which you can use to make some sugar cookies).
• Let the cookie cups rest for at least 10 minutes.
• In the mean time, prepare the cheesecake filling by beating the cream cheese with the sugar, egg, and vanilla.
• After the cookie cups have rested for at least 10 minutes, fill the cups with the cheesecake filling.
• Bake 20 more minutes, or until the cheesecake has set.
• Remove from the oven.
• Chill overnight.
• You can add a fruit or chocolate sauce on top as a garnish.

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.