Description
Mini Pillsbury Cookie Cheesecakes combine soft, pumpkin-shaped cookie bases with creamy cheesecake filling, topped with fluffy whipped cream and a crunchy cookie garnish. These individual treats are perfect for fall gatherings or any festive occasion, blending the warmth of pumpkin spice cookies with classic cheesecake richness.
Ingredients
Units
Scale
Cookie Base
- 1 (9-oz.) package Pillsbury Pumpkin Shape Cookie Dough (20 pre-cut cookies)
Cheesecake Filling
- 1 (8-oz.) package cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1/3 cup sour cream, room temperature
- 1/2 teaspoon 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 Dough: 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 liners. Place 1 pre-cut round of pumpkin dough in the bottom of each prepared cup. Arrange the remaining 10 cookie rounds on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake Cookies: Bake both the muffin tin cookies and sheet tray cookies simultaneously for 12 to 14 minutes, rotating the pans top to bottom and front to back halfway through baking. Bake until cookies are just golden and set. Cool cookies in their tins or on the baking sheet. Set aside the cookies baked on the sheet for serving garnish.
- 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, then beat for another minute until well combined.
- Fill Cookie Cups and Bake Cheesecakes: Divide the cream cheese mixture evenly among the muffin cups filled with cookie dough. Bake the cheesecakes for 16 to 18 minutes until the edges are just set but centers may still jiggle slightly. Remove the muffin tin to a wire rack and let the cheesecakes cool to room temperature, about 30 minutes.
- Chill Cheesecakes: Refrigerate the cheesecakes until fully set, at least 2 hours, to ensure firm and creamy texture.
- Prepare Whipped Cream: In a large bowl, whisk the cold heavy cream and confectioners’ sugar until the mixture thickens and forms stiff peaks, about 3 to 5 minutes.
- Assemble and Serve: Transfer the chilled cheesecakes carefully to a serving platter. Dollop or pipe the whipped cream generously on top of each cheesecake. Garnish each with one of the reserved cookies by gently inserting it into the whipped cream topping.
- Make Ahead Tip: The cheesecakes, without the whipped cream topping, can be baked and refrigerated up to 3 days ahead. Add whipped cream just before serving for best freshness.
Notes
- Ensure cream cheese and egg are at room temperature before mixing to avoid lumps in the filling.
- Use cold heavy cream for best whipped cream texture and stability.
- If you want a firmer crust, chill the cookie dough rounds for 10 minutes before baking.
- For easier removal from muffin tin, line with paper liners or grease well.
- Let cheesecakes cool completely before refrigerating to prevent condensation.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
