Little Cheesecake Cookies Recipes

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 teaspoon of the crushed vanilla wafers into each paper cup.
• In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the graham cracker crumbs, 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 separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
• Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
• Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.

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!

Steps:

• Heat oven to 350.
• In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
• Put 1 cup of the mixture aside for topping.
• Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes.
• In another bowl combine sugar and cream cheese, mixing until smooth.
• Thoroughly beat in egg, milk, lemon juice and vanilla.
• Spread over the baked crust and sprinkle with remaining brown sugar mixture.
• Bake for 25 minutes.
• Let cool, then chill for at least 1 hour.
• Cut into 16 squares; serve.

Steps:

• Mix together first 4 ingredients.
• Add cake mix and blend well.
• Place by teaspoonfuls onto cookie sheet.
• Bake for 10 to 12 minutes at 350° until just slightly browned around the edges.
• Do not let the cookies brown.