Description
Mini Pillsbury Cookie Cheesecakes combine soft pumpkin-shaped cookie bases with creamy, rich cheesecake filling topped with light whipped cream and garnished with a reserved cookie, making for an irresistible bite-sized dessert perfect for any 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 Oven and Cookie Dough: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with 10 liners. Place one pre-cut round of pumpkin cookie dough in the bottom of each muffin cup. Arrange the remaining 10 cookie rounds on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake Cookies: Bake both the cookie dough in the muffin tin and the cookie rounds on the baking sheet simultaneously. Rotate the pans top to bottom and front to back halfway through baking. Bake until the cookies are just golden and set, about 12 to 14 minutes. Let the cookies cool in the tin and on the sheet. Set the cookies on the baking sheet aside for serving garnish.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar using a handheld mixer on medium-high speed until the mixture is fluffy and smooth, about 2 to 3 minutes. Add the egg, sour cream, and vanilla extract, then beat until well combined, approximately 1 minute more.
- Fill Muffin Cups: Divide the cheesecake mixture evenly among the muffin cups that have the cookie dough bases, spreading or smoothing the filling over the dough.
- Bake Cheesecakes: Bake the cheesecakes until the edges are just set but the center is still slightly jiggly, about 16 to 18 minutes. Remove the tin and transfer to a wire rack to cool to room temperature, approximately 30 minutes.
- Refrigerate: Refrigerate the cheesecakes for at least 2 hours to let them fully set and chill.
- Make Whipped Cream: In a large bowl, whisk the cold heavy cream and confectioners’ sugar until thickened and stiff peaks form, creating a smooth, fluffy whipped cream topping.
- Assemble and Serve: Transfer the chilled cheesecakes to a platter. Dollop or pipe the prepared whipped cream over each cheesecake. Garnish each with a reserved cookie inserted into the top for decoration and added texture.
- Make Ahead Tip: Cheesecakes can be baked without whipped cream up to 3 days in advance. Keep them refrigerated until ready to serve, then add whipped cream topping just before serving.
Notes
- Be sure to use room temperature cream cheese and egg for a smooth cheesecake batter.
- Rotate pans during baking to promote even cooking and browning.
- Allow cheesecakes to fully chill to achieve the best texture.
- For presentation, pipe the whipped cream using a star tip for a decorative effect.
- You may substitute sour cream with Greek yogurt for a slight tang and reduced fat.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
