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Mini Pillsbury Cookie Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 59 reviews
  • Author: Nora
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 10 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Pillsbury Cookie Cheesecakes perfectly blend the creamy richness of classic cheesecake with the sweet, buttery flavor of Pillsbury pumpkin shape cookie dough. Individually portioned and topped with a dollop of whipped cream and a reserved cookie, these delightful treats are ideal for fall gatherings or anytime you crave a charming, flavorful dessert.

Ingredients

Scale

Cookie Base

  • 1 (9-oz.) pkg. Pillsbury Pumpkin Shape Cookie Dough (20 pre-cut cookies)

Cheesecake Filling

  • 1 (8-oz.) pkg. cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1/3 cup sour cream, room temperature
  • 1/2 tsp pure vanilla extract

Whipped Cream Topping

  • 1 1/4 cups cold heavy cream
  • 1/4 cup (30 g) confectioners’ sugar

Instructions

  1. Prepare and Bake Cookies: Arrange oven racks in the upper and lower thirds and preheat oven to 350°F. Line a standard 12-cup muffin tin with 10 liners. Place one pre-cut cookie dough round in the bottom of each prepared cup. Spread the remaining 10 cookie rounds on a parchment-lined baking sheet, spacing 2 inches apart. Bake both sets for 12 to 14 minutes, rotating pans halfway through for even baking, until cookies are just golden and set. Remove from oven and let cool in the tin and on the sheet. Set aside cookies on the baking sheet for serving.
  2. Make Cheesecake Filling: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and granulated sugar until fluffy and smooth, about 2 to 3 minutes. Add the egg, sour cream, and vanilla extract, and continue beating until combined, about 1 minute more.
  3. Assemble and Bake Cheesecakes: Divide the cheesecake mixture evenly among the muffin cups over the baked cookie bases. Bake until the cheesecake edges are just set, about 16 to 18 minutes. Remove the tin from the oven and transfer to a wire rack. Allow cheesecakes to cool to room temperature, approximately 30 minutes.
  4. Chill Cheesecakes: Refrigerate the cheesecakes for at least 2 hours until fully set and firm.
  5. Prepare Whipped Cream: In a large bowl, whisk the cold heavy cream and confectioners’ sugar until thickened with stiff peaks forming.
  6. Serve: Carefully transfer cheesecakes to a serving platter. Top each with a dollop or piped swirl of whipped cream. Garnish by inserting a reserved baked cookie into the top of each cheesecake.

Notes

  • These mini cheesecakes beautifully combine the creamy texture of cheesecake with the festive flavor of Pillsbury pumpkin sugar cookies, making them ideal for holiday treats or special occasions.
  • Cheesecakes (without the whipped cream topping) can be baked and refrigerated up to 3 days ahead to save time for events.
  • Use room temperature ingredients to ensure a smooth and creamy cheesecake batter.
  • Make sure to chill the cheesecakes completely for a firm texture before serving.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 369
  • Sugar: 25 g
  • Sodium: 171 mg
  • Fat: 26 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 1.3 g
  • Carbohydrates: 31 g
  • Fiber: 0.4 g
  • Protein: 4 g
  • Cholesterol: 81 mg

Find it online: https://littlespoonbites.com/mini-pillsbury-cookie-cheesecakes-recipe/