Note: this was posted before becoming a gluten-free blog. Contains gluten.

Shall I dish you up a little slice of heave or do you prefer bite size? I don’t personally know the Brown Eyed Baker (i.e. the genius/creator/baker of this dessert), I just follow her blog, but have been I think we’d get along.

When I saw her mini cheesecake cookies, I ran out and bought all the ingredients. Ok fine, my husband ran out and bought all the ingredients. What? I cleaned, he shopped. Anyways, we were hosting my husband’s boss and his family the other night and I figured this would make the perfect dessert. I mean who doesn’t love cheesecake? Even thought I can’t eat it (no dairy for me), I take little bites… it’s too good & totally worth the consequence. Long story short, they were devoured faster that it took for me to make them. No joke. AND… they all thought I {ME} was the genius!! So really, this post is a thank you to miss Brown Eyed Baker for making me look good. Want to look good too? Of course you do. Keep scrolling, the recipe’s below.

This would be perfect for your New Year celebration or any celebration for that matter. Forget the celebration, they’d be perfect after a bad day.

psst… This is a lighter version of the original recipe, made with light cream cheese and light cherry pie filling.

{Photographed by With Style and Grace}

Mini Cheesecake Recipe

{adapted by Brown Eyed Baker}

Ingredients

• Nilla wafers
• 2 (8-oz) packages {light} cream cheese, at room temperature
• ½ cup sugar
• 2 eggs
• 1 tsp vanilla
• {Light} Cherry pie filling

Directions

Preheat oven to 375 degrees. Line a {24} mini cupcake pan with paper liners. Place one Nilla wafer in the bottom of each liner.

Using your KitchenAid or a hand mixer, cream together the cream cheese and sugar until light and fluffy. Add the eggs, one at a time, beat until well combined. Mix in the vanilla.

For Tarlets: Place 8-10 waffers into a ziplock and using a rolling pin or mallet, carefully roll over the wafers until you’ve got a bag full of crumbs. To form the crust, pack the wafer crumbs on the bottom of the tart pan, about 1/4 inch deep. Bake for about 10 minutes, remove and let cool. Fill with the batter and place back into the oven for about 15-20 minutes.

For mini bites: Spoon the batter into each cup. Bake for about 15 minutes, or until it the top has set. Cool completely and then refrigerate for about 2 hours. Top with cherry pie filling and then you’re ready to serve! If not serving immediately, refrigerate until ready to serve.

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