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
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 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
