Mini Cheesecake Sugar Cookies
- Reviews 1
Ready In: 45 mins
Serves: 12
Yields: 12 mini cheesecakes
Ingredients
Sugar cookie crust
- 3⁄4 cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon cinnamon (can use a whole teaspoon for extra cinnamon flavor)
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
Cheesecake filling
- 8 ounces cream cheese
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar
- 1 egg
- 1 teaspoon vanilla
Directions
- 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.
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