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Mini Pillsbury Pumpkin Cookie Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 123 reviews
  • Author: Lauren
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 2 hrs 55 mins
  • Yield: 10 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Mini Pillsbury Cookie Cheesecakes combine soft, pumpkin-shaped cookies with creamy, rich cheesecake filling, topped with fluffy whipped cream and an extra cookie for a delightful mini dessert perfect for any occasion.


Ingredients

Scale

Cookies

  • 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

  1. Prepare Oven and Muffin Tin: Arrange racks in the upper and lower thirds of the oven and preheat to 350°F. Line a standard 12-cup muffin tin with 10 cupcake liners. Place one pre-cut round of cookie dough into the bottom of each prepared muffin cup. Arrange the remaining 10 cookie rounds on a parchment-lined baking sheet, spacing them about 2 inches apart.
  2. Bake Cookies: Bake both the muffin tin and the baking sheet simultaneously, rotating pans from top to bottom and front to back halfway through baking, for 12 to 14 minutes, until the cookies are just golden and set. Allow cookies to cool in the tin or on the baking sheet. Set aside the cookies from the baking sheet for serving and garnishing later.
  3. Make Cheesecake Filling: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and granulated sugar together until fluffy and smooth, about 2 to 3 minutes. Add the egg, sour cream, and vanilla extract and beat until combined, about 1 more minute.
  4. Fill and Bake Cheesecakes: Divide the cream cheese mixture evenly among the prepared muffin cups over the baked cookie bases. Bake until the edges of the cheesecakes are just set, about 16 to 18 minutes. Remove the tin from the oven and transfer it to a wire rack to cool to room temperature, approximately 30 minutes.
  5. Chill Cheesecakes: Refrigerate the cheesecakes for at least 2 hours or until completely set.
  6. Prepare Whipped Cream: In a large bowl, whisk the cold heavy cream and confectioners’ sugar together until thickened and stiff peaks form.
  7. Assemble and Serve: Carefully transfer the chilled cheesecakes to a serving platter. Dollop or pipe the whipped cream on top of each cheesecake. Garnish each with one of the reserved cookie rounds inserted on top for decoration.
  8. Make Ahead Tip: The cheesecakes can be baked without the whipped cream topping up to 3 days in advance. Keep them refrigerated until ready to serve. Add whipped cream just before serving for best results.

Notes

  • Ensure cream cheese, egg, and sour cream are at room temperature to achieve a smooth and creamy filling.
  • Do not overbake the cheesecakes to avoid cracks or dryness; edges should be just set and center slightly jiggly.
  • Use a hand mixer or stand mixer for whipping cream to stiff peaks for stable and fluffy topping.
  • Chill cheesecakes properly to allow them to set firmly before adding whipped cream and serving.
  • For easier removal, loosen cheesecakes gently with a knife around the edges after cooling.
  • If desired, substitute the pumpkin-shaped cookie dough with any other favorite pre-cut cookie dough for variety.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 280
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.3g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 65mg