Mini Cheesecake Sugar Cookies Recipes

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.

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.