Mini Pillsbury Cookie Cheesecakes
Delightful mini cheesecakes with a buttery cookie base and velvety cream cheese filling, perfect for any occasion.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (9-oz.) pkg. Pillsbury Pumpkin Shape Cookie Dough (20 pre-cut cookies)
- 1 (8-oz.) pkg. cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/3 cup sour cream, room temperature
- 1/2 tsp. pure vanilla extract
- 1 1/4 cups cold heavy cream
- 1/4 cup confectioners’ sugar
Instructions
- 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. Cool in tin.
- Beat cream cheese and granulated sugar in a large bowl until fluffy. Add egg, sour cream, and vanilla; mix until combined.
- Divide cheesecake mixture among muffin cups over the cookie bases.
- Bake until edges are just set, about 16 to 18 minutes. Cool in pan for 30 minutes.
- Chill cheesecakes in the refrigerator for at least 2 hours.
- Whip heavy cream and confectioners’ sugar until stiff peaks form.
- Top each cheesecake with whipped cream and a cookie before serving.
Notes
Refrigerate leftovers for up to 3-4 days.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 225
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
Find it online: https://mixluna.com/mini-pillsbury-cookie-cheesecakes/