SWIRLED Cheesecake Nibbles (or Cheesecake Cups… whatever you prefer)

I was going through my camera’s SD card the other day, and realized I had a lot of pictures on there from the holiday baking I did.  I baked a bunch!  So, since I have the photographic evidence, why not share with you?  One dessert I was forced to make I enjoy making every year for my brother-in-law is my Peppermint Bark.  I can’t stress how easy and quick it is.  (But really, if I don’t show up at my sister and brother-in-law’s house with the bark for Christmas, I’m pretty sure I wouldn’t be allowed inside.)

But other than the Peppermint Bark, since my bro-in-law doesn’t really like to share, I made these SWIRLED Cheesecake Nibbles… or just Cheesecake Cups, as I like to call them.  I’m pretty sure I found this recipe when I was first dating Dave, was kind of into baking, and wanted to impress the guy for our first Valentine’s Day together with my kitchen prowess.  Or something.  Plus it just seemed easy.  (IT IS.)

SWIRLED Cheesecake Nibbles
Recipe from www.verybestbaking.com
– 36 2-inch foil baking cups 36 – I never fill 36 liners, I think my muffin cups are larger than the average
– 36 vanilla wafers
– 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Semi-Sweet & Premier White Morsels, divided – really, just use whatever chips you have lying around the house. For these, I used chocolate, peanut butter, choc & pb swirled, and butterscotch.
– 2 pkgs. (8 oz. each) cream cheese, at room temperature
– 1/2 cup granulated sugar
– 2 tablespoons all-purpose flour
– 2 large eggs
– 1 teaspoon vanilla extract

1. Preheat oven to 350° F. Place 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 5 to 6 morsels on top of each wafer. Don’t worry about trying to get them to stay on top of the wafer.  It doesn’t matter.

100_01102. Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Spoon heaping tablespoon of cream cheese mixture into each bake cup.  Use your cookie scoop if you want to be fancy like me.
100_01153. Bake for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with remaining morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate.


Dee-licious. Dave loves these things (well, he loves pretty much anything cheesecake) and was stoked when I said I was making them for Christmas. I actually don’t think I’ve made these for him since we were first dating!! They’re so easy and yummy, I’ll have to make sure I add them back into my baking repertoire!

Next up – 3 Minute – 3 Ingredient – Mint Fudge!!


  1. Omg, cheesecake is my favorite dessert and maybe even my favorite food ever. I have to try these ASAP.

    P.S. I tagged you for a meme. (What? It’s not 2007 anymore?)

  2. These look amazing! I’ll have to try these soon. I never thought the day would come, but I’m getting tired of baking chocolate chip cookies.

  3. I’m making these for our superbowl party.

  4. I made these! They were a hit. So good!


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  2. […] decided I would start small and made Swirled Cheesecake Cups — many thanks to Lacey for sharing the […]


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