Mini Pillsbury Cookie Cheesecakes
Delightful blend of creamy cheesecake and soft cookies, perfect for family gatherings.
Ingredients
For the cookie base
- 9 oz Pillsbury Pumpkin Shape Cookie Dough Known for its sweet and festive flavor
For the cheesecake filling
- 8 oz softened cream cheese Brings a rich, creamy texture
- 1/2 cup granulated sugar For sweetness
- 1 large egg At room temperature
- 1/3 cup sour cream Adds a delightful tanginess
- 1 tsp pure vanilla extract Enhances aroma
For the whipped cream topping
- 1 1/4 cups cold heavy cream Ensures a luscious whipped topping
- 1/4 cup confectioners' sugar Adds sweetness to the whipped cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with 10 liners.
- Place one cookie dough round in each cup.
Baking
- Bake the cookie rounds for 12 to 14 minutes until golden and set.
- Allow them to cool in the tin.
Making the Cheesecake Filling
- In a large bowl, beat the cream cheese and granulated sugar until fluffy.
- Add the egg, sour cream, and vanilla; mix until combined.
- Carefully divide the cheesecake mixture among the muffin cups over the cookie bases.
Final Baking
- Bake until the edges are just set, about 16 to 18 minutes.
- Allow to cool in the pan for about 30 minutes.
Chilling
- Chill the cheesecakes in the refrigerator for at least 2 hours.
Whipping Cream
- Whip the heavy cream and confectioners' sugar until stiff peaks form.
- Spoon the whipped cream onto each cheesecake and place a cookie on top before serving.
Notes
Ensure cream cheese and sour cream are at room temperature before mixing for a smooth texture. These cheesecakes are ideal for Halloween, Thanksgiving, or casual gatherings. They can be frozen for up to a month.