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Mini Pillsbury Cookie Cheesecakes

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Delightful mini cheesecakes with a buttery cookie base and velvety cream cheese filling, perfect for any occasion.

Ingredients

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  • 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

  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with 10 liners and place one cookie dough round in each cup.
  2. Bake cookie rounds for 12 to 14 minutes until golden and set. Cool in tin.
  3. Beat cream cheese and granulated sugar in a large bowl until fluffy. Add egg, sour cream, and vanilla; mix until combined.
  4. Divide cheesecake mixture among muffin cups over the cookie bases.
  5. Bake until edges are just set, about 16 to 18 minutes. Cool in pan for 30 minutes.
  6. Chill cheesecakes in the refrigerator for at least 2 hours.
  7. Whip heavy cream and confectioners’ sugar until stiff peaks form.
  8. Top each cheesecake with whipped cream and a cookie before serving.

Notes

Refrigerate leftovers for up to 3-4 days.

Nutrition