Mini Cheesecake Sugar Cookies

READY IN: 45mins
Recipe by Marielle86

These cheesecakes have a delicious sugar cookie crust. The recipe is an adaptation of two recipes combined: The sugar cookies here: And the mini cheesecakes here:

Top Review by Nimz1466

First off I must confess that I am not a baker. That said, although these were very good, they could have been better. The instructions could have been a little more clear as to how much to roll the dough out and how thick it should have been. I think I added too much dough to the muffin tins and it was too thick. It puffed up so much that I had to flatten it with a spoon to make room for the filling. The filling was excellent and if the dough had been thinner these would have been a 5 star for us. I will make these again but make the dough much, much thinner. Thanks for sharing. Made for PAC Spring 2014

Ingredients Nutrition


  1. Preheat the oven to 375 degrees.
  2. For the sugar cookies, cream the sugar and the butter.
  3. Beat in the eggs and vanilla.
  4. Mix the sugar with the cinnamon, flour, baking powder, and salt.
  5. Add the dry ingredients to the creamed butter and mix until it forms a dough.
  6. Line and grease a 12 muffin tin.
  7. Roll out the cookie dough.
  8. Using a cookie cutter or a cup, cut out circles in the dough. Then shape the circles into cups in the muffin tin.
  9. 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).
  10. Let the cookie cups rest for at least 10 minutes.
  11. In the mean time, prepare the cheesecake filling by beating the cream cheese with the sugar, egg, and vanilla.
  12. After the cookie cups have rested for at least 10 minutes, fill the cups with the cheesecake filling.
  13. Bake 20 more minutes, or until the cheesecake has set.
  14. Remove from the oven.
  15. Chill overnight.
  16. You can add a fruit or chocolate sauce on top as a garnish.

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