Mini Pillsbury Cookie Cheesecakes
These mini cheesecakes combine classic cheesecake flavors with cookie bases, perfect for any occasion.
Ingredients
For the crust
- 1 pkg. Pillsbury Pumpkin Shape Cookie Dough Pre-cut cookies for the base.
For the cheesecake filling
- 1 pkg. cream cheese, softened Ensure it's at room temperature.
- 1/2 cup granulated sugar Balances the tanginess of cream cheese.
- 1 large egg, room temperature Helps bind the cheesecake.
- 1/3 cup sour cream, room temperature Adds creaminess and tang.
- 1/2 tsp. pure vanilla extract Enhances flavor.
For the whipped cream
- 1 1/4 cups cold heavy cream Essential for whipped topping.
- 1/4 cup confectioners' sugar Sweetens the whipped cream.
Instructions
Preparation
- Preheat the oven to 350°F. Line a 12-cup muffin tin with 10 liners and place one cookie dough round in each cup.
- Bake cookie rounds for 12 to 14 minutes until golden and set, then let them cool in the tin.
- In a large bowl, beat the cream cheese and granulated sugar until fluffy.
- Add the egg, sour cream, and vanilla; mix until well combined.
- Divide the cheesecake mixture among the muffin cups over the cookie bases.
- Bake until the edges are just set, about 16 to 18 minutes. Allow to cool in the pan for about 30 minutes.
- Chill the cheesecakes in the refrigerator for at least 2 hours.
Serving
- When ready to serve, whip the heavy cream and confectioners' sugar until stiff peaks form.
- Top each cheesecake with a dollop of whipped cream and place a cookie on top before serving.
Notes
Always use room temperature ingredients for a smoother batter. Don’t skip the chilling time to achieve the perfect cheesecake texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.