Description
Mini Pillsbury Cookie Cheesecakes are a delightful treat combining the rich, creamy texture of cheesecake with the sweet, buttery flavor of Pillsbury pumpkin-shaped sugar cookies. Perfect for a festive dessert or special occasion, these individual cheesecakes are topped with whipped cream and a cookie for an elegant presentation.
Ingredients
Scale
Cookies
- 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 Oven and Cookie Liners: Arrange racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line a standard 12-cup muffin tin with 10 cupcake liners. Place one pre-cut cookie dough round in the bottom of each prepared muffin cup. Arrange the remaining 10 cookie rounds spaced 2 inches apart on a parchment-lined baking sheet.
- Bake Cookies: Bake both the muffin tin and baking sheet batches simultaneously, rotating pans top to bottom and front to back halfway through baking. Bake until cookies are just golden and set, about 12 to 14 minutes. Let the cookies cool completely in the tin and on the baking sheet. Set the cookies on the baking sheet aside for serving and garnish.
- Make Cheesecake Filling: In a large bowl, beat softened cream cheese and granulated sugar with a handheld mixer at medium-high speed until fluffy and smooth, about 2 to 3 minutes. Add the egg, sour cream, and vanilla extract, and beat until combined, approximately 1 minute more.
- Fill and Bake Cheesecakes: Divide the cream cheese mixture evenly among the muffin cups over the cookie bases. Bake the cheesecakes until the edges are just set but the centers still slightly jiggle, about 16 to 18 minutes. Remove from oven and transfer the muffin tin to a wire rack to cool to room temperature, about 30 minutes.
- Chill Cheesecakes: Refrigerate the cheesecakes for at least 2 hours or until fully set.
- Prepare Whipped Cream: In a large bowl, whisk the cold heavy cream and confectioners’ sugar vigorously until thickened and stiff peaks form.
- Assemble and Serve: Transfer the chilled cheesecakes to a serving platter. Top each with a dollop or pipe of whipped cream. Garnish by inserting a reserved cookie into the top of each cheesecake. Serve chilled.
- 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
- These mini cheesecakes blend the creamy texture of cheesecake with the buttery sweetness of Pillsbury sugar cookies, creating a delicious fall-themed treat perfect for holidays or parties.
- Ensure cream cheese and egg are at room temperature for smooth batter consistency without lumps.
- Using cold heavy cream yields the best whipped cream texture.
- Rotate baking pans halfway through baking to ensure even cooking and browning.
- Do not overbake cheesecakes; they should be slightly jiggly in the center when removed from the oven to avoid dryness.
- Refrigerate cheesecakes thoroughly for best flavor and texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 369
- Sugar: 24.6 g
- Sodium: 171 mg
- Fat: 25.9 g
- Saturated Fat: 14.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 1.3 g
- Carbohydrates: 30.7 g
- Fiber: 0.4 g
- Protein: 4.1 g
- Cholesterol: 81 mg
