Description
Mini Pillsbury Cookie Cheesecakes are delightful individual desserts featuring a pumpkin-shaped cookie base topped with a creamy cheesecake layer and finished with whipped cream and a cookie garnish. These bite-sized treats combine the rich flavors of classic cheesecake with the fun texture of soft cookies, perfect for Halloween or any festive occasion.
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
- Prepare and Bake Cookies: Arrange racks in the upper and lower thirds of the oven and preheat to 350°F. Line a 12-cup muffin tin with 10 liners. Place one pre-cut cookie dough round in the bottom of each muffin cup. Spread the remaining 10 dough rounds on a parchment-lined baking sheet spaced 2 inches apart.
- Bake Cookies: Bake both the muffin tin and cookie sheet simultaneously, rotating pans top to bottom and front to back halfway through, for 12 to 14 minutes until the cookies are just golden and set. Allow them to cool in the tin and on the baking sheet. Set the cookies on the sheet aside to use as garnish later.
- Make Cheesecake Filling: In a large bowl, using a handheld mixer on medium-high speed, 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 fully combined, about 1 minute more.
- Fill and Bake Cheesecakes: Divide the cheesecake mixture evenly among the muffin cups over the baked cookie bases. Bake at 350°F for 16 to 18 minutes, or until the edges of the cheesecakes are just set.
- Cool Cheesecakes: Transfer the muffin tin to a wire rack and let the cheesecakes cool to room temperature, approximately 30 minutes. Then refrigerate until fully set, at least 2 hours.
- Prepare Whipped Cream: In a large bowl, whisk the cold heavy cream and confectioners’ sugar until thickened and stiff peaks form.
- Assemble and Garnish: Transfer the mini cheesecakes to a serving platter. Dollop or pipe the whipped cream over each cheesecake, then top each with a reserved cookie inserted on top for decoration.
- Make Ahead Tip: The cheesecakes can be baked up to 3 days in advance without the whipped cream topping. Keep refrigerated until ready to serve.
Notes
- Ensure cream cheese and egg are at room temperature for a smooth batter.
- Rotate baking pans halfway through baking for even cooking.
- Do not overbake cheesecakes; edges should be set but center slightly jiggly.
- Chilling cheesecakes is essential for proper setting before adding the whipped cream.
- You can swap pumpkin-shaped cookies for other pre-cut cookie doughs as preferred.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 75mg
