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Mini Pillsbury Cookie Cheesecakes Recipe

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Delightfully festive Mini Pillsbury Cookie Cheesecakes combine buttery pumpkin-shaped cookies with creamy, rich cheesecake filling topped with a light whipped cream and a cookie garnish. Perfect for holiday gatherings or any special occasion, these mini cheesecakes offer a delightful blend of textures and flavors in a convenient, single-serve size.

Ingredients

Units 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

  1. Prepare Oven and Cookie Dough: Arrange oven racks in the upper and lower thirds of your oven and preheat it to 350°F (175°C). Line a standard 12-cup muffin tin with 10 paper liners. Place one pre-cut round of pumpkin cookie dough in the bottom of each liner. Arrange the remaining 10 cookie rounds on a parchment-lined baking sheet, spacing them about 2 inches apart.
  2. Bake Cookies: Bake both the muffin tin cookies and the sheet tray cookies concurrently. Rotate the pans top to bottom and front to back halfway through baking to ensure even cooking. Bake until cookies are just golden and set, approximately 12 to 14 minutes. Allow the cookies to cool completely in the tin and on the sheet. Keep the cookies from the baking sheet aside to use for serving later.
  3. 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 the mixture is fluffy and smooth, about 2 to 3 minutes. Add the egg, sour cream, and vanilla extract, then continue beating until fully combined, about 1 more minute. Divide this creamy cheesecake mixture evenly among the muffin cups over the baked cookie bases.
  4. Bake Cheesecakes: Bake the filled muffin tin until the cheesecake edges are just set but the centers may still be slightly jiggly, about 16 to 18 minutes. Once baked, transfer the tin to a wire rack and let the mini cheesecakes cool to room temperature, roughly 30 minutes.
  5. Chill Cheesecakes: Refrigerate the cheesecakes for at least 2 hours to let them fully set and develop their creamy texture before serving.
  6. Make Whipped Cream Topping: In a large bowl, whisk the cold heavy cream and confectioners’ sugar together until stiff peaks form, creating a light and fluffy whipped cream.
  7. Assemble and Serve: Carefully remove the mini cheesecakes from the muffin liner and transfer them to a serving platter. Top each mini cheesecake with a generous dollop or piped swirl of whipped cream. Finally, garnish each with one of the reserved pumpkin-shaped cookies inserted into the topping for an attractive presentation and added texture.
  8. Make Ahead Tip: These mini cheesecakes, without the whipped cream topping, can be baked and refrigerated up to 3 days in advance. Add the whipped cream just before serving for best results.

Notes

  • Make sure all dairy ingredients like cream cheese, egg, and sour cream are at room temperature to ensure a smooth cheesecake batter.
  • Rotate baking pans halfway through baking for even coloring and doneness.
  • Whipped cream topping is best added just before serving to keep it fresh and fluffy.
  • Leftover cheesecakes can be stored covered in the refrigerator for up to 3 days without whipped cream.
  • Use a mixer to beat cream cheese and sugar well to avoid lumps and achieve a smooth texture.

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