Mini Pillsbury Cookie Cheesecakes
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These Mini Pillsbury Cookie Cheesecakes are the perfect sweet treat for any occasion! With a buttery cookie crust and a creamy, melt-in-your-mouth cheesecake filling, they’re easy to make and even easier to enjoy. Whether you’re hosting a family gathering or simply treating yourself, these little bites of heaven are sure to bring smiles all around!
Ingredients:
1 (9-oz.) package Pillsbury Pumpkin Shape Cookie Dough (20 pre-cut cookies)
1 (8-oz.) package 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
1 1/4 cups cold heavy cream
1/4 cup (30 g.) confectioners' sugar
Directions:
The cheesecakes, without whipped cream, can be made up to 3 days in advance. Simply keep them refrigerated until ready to serve.
This recipe was sourced from Delish. Check out our forum for more recipes! And you can post your own, too!
Treat yourself! Image Credit: Delish
Ingredients:
1 (9-oz.) package Pillsbury Pumpkin Shape Cookie Dough (20 pre-cut cookies)
1 (8-oz.) package 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
1 1/4 cups cold heavy cream
1/4 cup (30 g.) confectioners' sugar
Directions:
- Prepare the oven and pan:
Preheat the oven to 350°F and arrange racks in the upper and lower thirds. Line a standard 12-cup muffin tin with 10 liners. Place one pre-cut round of cookie dough in the bottom of each muffin cup. Arrange the remaining 10 cookie rounds on a parchment-lined baking sheet, spaced 2 inches apart. - Bake the Cookies:
Bake both batches of cookie dough, rotating pans halfway through, for 12 to 14 minutes, until golden and set. Let the cookies cool in the tin or on the baking sheet. Set aside the cookies on the sheet for serving. - Prepare the Cream Cheese Mixture:
In a large bowl, use a handheld mixer on medium-high speed to beat the cream cheese and granulated sugar until fluffy and smooth, about 2 to 3 minutes. Add the egg, sour cream, and vanilla, and beat until fully combined, about 1 minute more. Divide the cream cheese mixture evenly among the muffin cups. - Bake the Cheesecakes:
Bake the cheesecakes for 16 to 18 minutes, until the edges are set. Let the tin cool on a wire rack for about 30 minutes, then allow the cheesecakes to cool to room temperature. - Refrigerate:
Place the cheesecakes in the refrigerator and let them set for at least 2 hours. - Whip the Cream:
In a large bowl, whisk the cold heavy cream and confectioners' sugar until thickened and stiff peaks form. - Assemble the Cheesecakes:
Transfer the cheesecakes to a platter and dollop or pipe the whipped cream over the top. Insert a reserved cookie into each cheesecake for a fun garnish.
The cheesecakes, without whipped cream, can be made up to 3 days in advance. Simply keep them refrigerated until ready to serve.
This recipe was sourced from Delish. Check out our forum for more recipes! And you can post your own, too!
