Description
These Mini Pillsbury Cookie Cheesecakes combine the delightful flavors of soft pumpkin-shaped cookie dough with creamy cheesecake filling, topped with a dollop of sweetened whipped cream and a reserved cookie. Perfectly portioned in muffin liners, these easy-to-make treats are ideal for fall gatherings or any festive occasion.
Ingredients
Units
Scale
Cookie Dough
- 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 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 one pre-cut round of cookie dough in the bottom of each prepared muffin cup. Arrange the remaining 10 cookie dough rounds on a parchment-lined baking sheet, spacing them 2 inches apart to ensure even baking.
- Bake Cookies: Bake both the cookies in the muffin tin and those on the baking sheet simultaneously. Halfway through baking, rotate the pans from top to bottom and front to back for even heat exposure. Bake for 12 to 14 minutes or until cookies are just golden and set. Let the cookies cool in the tin and on the sheet. Set aside the cookies baked on the sheet for serving later.
- 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, and continue beating until fully combined, roughly 1 more minute. Be sure the mixture is smooth and creamy.
- Fill and Bake Cheesecakes: Divide the cream cheese mixture evenly among the muffin cups, on top of the baked cookie dough rounds. Bake the mini cheesecakes at 350°F for 16 to 18 minutes, or until the edges are just set but the center still slightly jiggles. Remove the tin from the oven and transfer it to a wire rack to cool to room temperature, about 30 minutes.
- Chill to Set: Refrigerate the cheesecakes for at least 2 hours to allow them to fully set and develop their creamy texture.
- Prepare Whipped Cream: In a large bowl, whisk the cold heavy cream and confectioners’ sugar until thickened and stiff peaks form. This will create a light and sweet topping for your mini cheesecakes.
- Assemble and Serve: Transfer the chilled mini cheesecakes to a serving platter. Dollop or pipe the whipped cream over each cheesecake. Insert one of the reserved cookies from the baking sheet on top of each cheesecake for an attractive and tasty garnish.
- Make Ahead Tip: The cheesecakes, without the whipped cream topping, can be baked up to 3 days in advance. Store them covered in the refrigerator until ready to garnish and serve.
Notes
- Ensure the cream cheese and sour cream are at room temperature for a smoother cheesecake filling.
- Do not overbake the cheesecakes; the centers should remain slightly jiggly as they will firm up while chilling.
- You can pipe the whipped cream using a star tip for a decorative look.
- Use a mixer for whipping cream to achieve consistent stiff peaks faster.
- For best flavor, serve within a day after assembling with whipped cream.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 23g
- Sodium: 130mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 75mg
