I absolutely love this Mini Pumpkin Cookie Cheesecakes Recipe because it effortlessly combines the cozy flavors of pumpkin spice with the creamy indulgence of cheesecake—all wrapped up in a perfectly bite-sized treat. Whenever pumpkin season rolls around, these mini cheesecakes are my go-to dessert for gatherings, potlucks, or just treating myself after a long day.
What makes this recipe so special is how easily it comes together using pre-made pumpkin cookie dough, yet it looks and tastes like you spent hours baking. Plus, these mini delights are great when you want just a little something sweet without overdoing it—perfect for sharing or savoring solo!
Why You’ll Love This Recipe
- Ease of Use: Using pre-cut pumpkin cookie dough means minimal prep and mess for maximum flavor.
- Perfect Portion Size: These mini cheesecakes satisfy your sweet tooth without feeling overwhelming or heavy.
- Seasonal Delight: The cinnamon and pumpkin spices bring that unmistakable fall vibe everyone craves.
- Impressive Presentation: They look adorable topped with a cookie and whipped cream, making guests think you went all out.
Ingredients You’ll Need
All the ingredients come together in harmony to create these scrumptious mini pumpkin cookie cheesecakes. Using a mix of pre-made dough and fresh dairy ensures a hassle-free recipe with a brilliant homemade touch.
- Pillsbury Pumpkin Shape Cookie Dough: This pre-cut dough saves time and perfectly infuses pumpkin spice flavor.
- Cream Cheese: Make sure it’s softened to room temperature for smooth blending and ultra-creamy filling.
- Granulated Sugar: Sweetens the cheesecake filling just right without overpowering the pumpkin spices.
- Egg: Helps give the cheesecake its structure and silky texture—use room temperature for best results.
- Sour Cream: Adds moisture and a subtle tang to balance the richness of the cream cheese.
- Pure Vanilla Extract: Enhances all the flavors with its warm sweetness.
- Heavy Cream: For whipping into the luscious topping that finishes these cheesecakes beautifully.
- Confectioners’ Sugar: Sweetens the whipped cream gently and helps it hold its shape.
Variations
While I adore this classic take on mini pumpkin cookie cheesecakes, I’ve experimented a bit and found some fun ways to mix things up—so feel free to personalize this recipe to your taste or dietary needs!
- Spiced Up: I sometimes add a pinch of nutmeg or cloves to the cheesecake filling to deepen the fall spices, and my family loves the extra warmth.
- Gluten-Free Option: Swap in your favorite gluten-free pumpkin cookie dough or even graham cracker crumbs to keep these cheesecakes safe for gluten-sensitive friends.
- Maple Twist: Drizzling a little pure maple syrup on top before adding whipped cream gives a natural sweetness that pairs beautifully with pumpkin.
- Mini Pumpkin Cookie Cheesecakes Recipe with a Dairy-Free Twist: I’ve had success with vegan cream cheese and coconut cream for whipped topping—just make sure both are well-chilled.
How to Make Mini Pumpkin Cookie Cheesecakes Recipe
Step 1: Prepare Your Cookies & Muffin Tin
Start by preheating your oven to 350°F and lining a 12-cup muffin tin with 10 cupcake liners. Place one pre-cut round of pumpkin cookie dough into each lined cup. Then, line a baking sheet with parchment paper and spread the remaining 10 cookie rounds about 2 inches apart. This way, you’re baking some cookies alongside your cheesecakes—these will be your charming toppers later!
Step 2: Bake the Cookies
Bake both your muffin tin and cookie sheet simultaneously, swapping the trays halfway through to ensure even baking. Keep an eye out for a golden edge—usually between 12 to 14 minutes. Once done, let them cool completely right in the tin or on the baking sheet to prevent breaking.
Step 3: Whip Up the Cheesecake Filling
Using a hand mixer, beat softened cream cheese and granulated sugar on medium-high until incredibly smooth and fluffy, about 2-3 minutes. Add the egg, sour cream, and vanilla, mixing just until combined. Be careful not to overmix—you want that silky silky texture without adding air bubbles that cause cracks.
Step 4: Fill and Bake the Cheesecakes
Spoon your cheesecake mixture evenly over the cookie dough in each muffin cup. Bake for 16 to 18 minutes until the edges are just set but the centers still have a slight jiggle—this stops the filling from becoming dry. Cool the tin on a wire rack for about 30 minutes before chilling.
Step 5: Chill Until Set
Refrigerate the mini cheesecakes for at least 2 hours to fully set the filling. Trust me, the wait is worth it because the texture becomes dreamy and dense without heaviness.
Step 6: Prepare the Whipped Cream Topping
Whisk cold heavy cream with confectioners’ sugar until stiff peaks form. This light, sweet whipped cream adds a wonderful contrast to the spiced cheesecake base.
Step 7: Assemble Your Mini Pumpkin Cookie Cheesecakes Recipe
Place your chilled mini cheesecakes on a serving platter, pipe or dollop whipped cream over each, and top with a reserved pumpkin cookie. It looks stunning and makes every bite taste like autumn magic.
Pro Tips for Making Mini Pumpkin Cookie Cheesecakes Recipe
- Room Temperature Ingredients: I always make sure my cream cheese, egg, and sour cream sit out for at least 30 minutes to mix seamlessly without lumps.
- Don’t Overbake Cheesecakes: The slight jiggle in the center means it’s perfectly creamy inside once chilled, so resist baking until fully firm.
- Swapping Pan Racks: Rotating baking sheets halfway ensures even golden cookies and cheesecakes every time—I learned this from countless uneven batches.
- Chill Thoroughly: Patience is key! The filling firms best after a good 2-hour chill, which enhances texture and flavor.
How to Serve Mini Pumpkin Cookie Cheesecakes Recipe
Garnishes
I love topping these cheesecakes with whipped cream and a pumpkin cookie, but for special occasions, I sometimes sprinkle cinnamon or drizzle a little caramel sauce. Crushed toasted pecans also add a wonderful crunch and nutty flavor.
Side Dishes
These mini cheesecakes pair beautifully with a warm cup of coffee or spiced chai tea. For a festive spread, I like to serve them alongside pumpkin muffins or candied pecans to keep the fall theme strong.
Creative Ways to Present
For holiday parties, I arrange mini pumpkin cookie cheesecakes on tiered dessert trays with autumn leaves or mini gourds for a stunning centerpiece. You can also serve them in little glass jars or clear cups topped with whipped cream and a cinnamon stick for a rustic vibe.
Make Ahead and Storage
Storing Leftovers
I keep any leftover cheesecakes refrigerated in an airtight container for up to three days. Strawberries and whipped cream on top work best added fresh before serving again to keep everything vibrant.
Freezing
I’ve frozen these mini pumpkin cookie cheesecakes successfully by wrapping each tightly in plastic wrap and storing in a freezer-safe container. When thawed overnight in the refrigerator, texture and flavor hold up surprisingly well.
Reheating
Since these are best served chilled, I usually just let frozen cheesecakes thaw completely refrigerated. If you want to enjoy them a little warmer, letting them sit at room temperature for 15 minutes does the trick without melting the filling.
FAQs
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Can I make mini pumpkin cookie cheesecakes ahead of time?
Yes! They can be baked up to 3 days in advance (without the whipped cream topping), then refrigerated in an airtight container. Add fresh whipped cream just before serving for the best taste and texture.
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What if I can’t find pumpkin-shaped cookie dough?
If pumpkin-shaped cookie dough isn’t available, you can use any spiced or sugar cookie dough in a similar size. Alternatively, use graham cracker crumbs for a crust if you want to bake the cheesecakes in mini jars or muffin tins.
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Can I substitute the heavy cream in the whipped cream?
Heavy cream is ideal for whipping, but if you need a substitute, chilled coconut cream is a great dairy-free option. It whips up nicely and adds a subtle flavor that complements pumpkin well.
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Why is my cheesecake filling cracking?
Overbaking or mixing too aggressively can cause cracks. Try reducing the baking time slightly and mix ingredients just until combined to keep your mini pumpkin cookie cheesecakes smooth and crack-free.
Final Thoughts
This Mini Pumpkin Cookie Cheesecakes Recipe has become a favorite in my kitchen for all things fall and beyond. It hits that perfect balance of simple prep, seasonal flavor, and impressive presentation that’ll have guests asking for seconds (and the recipe). Give it a try—you’ll find it’s just as fun to make as it is delicious to eat!
Print
Mini Pumpkin Cookie Cheesecakes Recipe
- Prep Time: 25 minutes
- Cook Time: 32 minutes
- Total Time: 2 hours 57 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Pillsbury Cookie Cheesecakes combine the rich, creamy texture of cheesecake with the festive flavor of pumpkin-shaped Pillsbury cookie dough. Perfectly portioned for individual servings, these delightful treats feature a cookie crust, a smooth pumpkin-spiced cheesecake filling, and a dollop of whipped cream topped with a crisp cookie for an irresistible finish.
Ingredients
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 Muffin Tin: Arrange oven racks in the upper and lower thirds of the oven and preheat to 350°F. Line a standard 12-cup muffin tin with 10 cupcake liners. Place one pre-cut cookie dough round into the bottom of each prepared muffin cup. Lay out the remaining 10 cookie rounds on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake Cookies: Bake both the muffin tin and baking sheet batches simultaneously. Halfway through baking, rotate the pans from top to bottom racks and front to back to ensure even baking. Bake until cookies are just golden and set, about 12 to 14 minutes. Allow cookies to cool in the tin and on the sheet. Reserve cookie rounds on the baking sheet for serving.
- Prepare Cheesecake Filling: In a large bowl, using a handheld mixer set to medium-high, beat the softened cream cheese and granulated sugar until fluffy and smooth, approximately 2 to 3 minutes. Add the egg, sour cream, and vanilla extract, then continue beating until fully combined, about 1 more minute. Divide this cream cheese mixture evenly among the muffin cups over the baked cookie bases.
- Bake Mini Cheesecakes: Bake the filled muffin tin in the preheated oven until the cheesecake edges are just set but the center still slightly jiggly, about 16 to 18 minutes. After baking, transfer the muffin tin to a wire rack and allow the cheesecakes to cool to room temperature, approximately 30 minutes.
- Chill the Cheesecakes: Refrigerate the cheesecakes for at least 2 hours or until they are fully set and firm.
- Make Whipped Cream: In a large bowl, whisk the cold heavy cream and confectioners’ sugar together until thickened and stiff peaks form, ensuring a light and fluffy texture.
- Assemble and Serve: Remove the mini cheesecakes from the muffin tin and place them on a serving platter. Dollop or pipe the whipped cream over each cheesecake and garnish by inserting a reserved pumpkin-shaped cookie on top of the whipped cream.
- Make Ahead Tip: Cheesecakes can be baked up to 3 days in advance without the whipped cream topping. Store the chilled cheesecakes covered in the refrigerator until ready to serve.
Notes
- Ensure cream cheese and egg are at room temperature for smoother batter.
- Rotate baking pans halfway through baking for even cooking and browning.
- Do not overbake cheesecakes; they should be slightly jiggly in the center when done.
- Whipped cream can be sweetened to taste with more or less confectioners’ sugar.
- Use pumpkin-shaped cookies to enhance seasonal presentation or substitute with any shape preferred.
- Refrigerate cheesecakes well to firm up the texture before serving.
Nutrition
- Serving Size: 1 mini cheesecake with whipped cream
- Calories: 320 kcal
- Sugar: 19 g
- Sodium: 170 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 85 mg
