Description
Mini Pillsbury Cookie Cheesecakes are delightful individual desserts featuring a buttery pumpkin-shaped cookie crust topped with a creamy cheesecake filling. Finished with a dollop of sweet whipped cream and a reserved cookie garnish, these festive treats are perfect for holiday gatherings or anytime you want a bite-sized indulgence.
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 Oven and Cookie Bases: Arrange oven racks in the upper and lower thirds and preheat to 350°F. Line a standard 12-cup muffin tin with 10 liners. Place one pre-cut round of cookie dough at the bottom of each liner. Arrange the remaining 10 cookie rounds on a parchment-lined baking sheet, spaced about 2 inches apart.
- Bake Cookies: Bake both the muffin tin and baking sheet batches for 12 to 14 minutes, rotating pans between racks and front-to-back halfway through cooking to ensure even baking. Cookies should be just golden and set. Allow to cool completely in the tins and on the baking sheet. Set aside the cookies from the baking sheet for garnish.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar on medium-high speed with a handheld mixer until fluffy and smooth, about 2 to 3 minutes. Add the egg, sour cream, and vanilla extract; beat until fully combined, about 1 more minute.
- Fill and Bake Cheesecakes: Divide the cream cheese filling evenly among the 10 prepared muffin cups over the baked cookie bases. Bake for 16 to 18 minutes, until the edges are just set but the centers may still jiggle slightly. Remove from the oven and transfer the tin to a wire rack. Let cool to room temperature, approximately 30 minutes.
- Chill Cheesecakes: Refrigerate the cheesecakes for at least 2 hours to allow them to fully set.
- Prepare Whipped Cream: In a large bowl, whisk the cold heavy cream and confectioners’ sugar until thick and stiff peaks form, indicating perfectly whipped cream.
- Assemble and Serve: Transfer the chilled cheesecakes to a serving platter. Top each with a dollop or piped swirl of the whipped cream. Garnish by inserting one reserved cookie from the baking sheet into the top of each cheesecake.
- Make Ahead Tip: The mini cheesecakes, without the whipped cream topping, can be baked up to 3 days in advance and kept refrigerated until ready to serve.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth cheesecake batter.
- Rotate oven racks and pans halfway through baking for an even golden color.
- Chill cheesecakes thoroughly to achieve the ideal creamy texture before topping with whipped cream.
- The reserved cookies serve as both garnish and added crunch for presentation and taste.
- Use a piping bag for a decorative whipped cream finish if desired.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: twenty-eight g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
