Mini Pillsbury Cookie Cheesecakes Are One-Bite Halloween Wonders

Khalil Hymore
·2 min read

Yields: 10

Prep Time: 25 mins

Total Time: 2 hours 45 mins

Ingredients

  • 1

    (9-oz.) pkg. Pillsbury Pumpkin Shape Cookie Dough (20 pre-cut cookies)

  • 1

    (8-oz.) pkg. cream cheese, softened

  • 1/2 c.

    (100 g.) granulated sugar

  • 1

    large egg, room temperature

  • 1/3 c.

    sour cream, room temperature

  • 1/2 tsp.

    pure vanilla extract

  • 1 1/4 c.

    cold heavy cream

  • 1/4 c.

    (30 g.) confectioners' sugar

Directions

  1. Arrange racks in upper and lower thirds of oven; preheat to 350°. Line a standard 12-cup muffin tin with 10 liners. Place 1 pre-cut round of dough in bottom of each prepared cup. Arrange remaining 10 rounds on a parchment-lined baking sheet, spacing 2" apart.

  2. Bake both batches of cookies, rotating pans top to bottom and front to back halfway through, until just golden and set, 12 to 14 minutes. Let cookies cool in tin/on sheet. Set cookies on sheet aside for serving.

  3. In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until fluffy and smooth, 2 to 3 minutes. Add egg, sour cream, and vanilla and beat until combined, about 1 minute more.

  4. Divide cream cheese mixture among muffin cups. Set tin in a large rimmed baking sheet and place in oven.

  5. Bake cheesecakes until edges are just set, 16 to 18 minutes. Transfer tin to a wire rack and let cool to room temperature, about 30 minutes.

  6. Refrigerate cheesecakes until fully set, at least 2 hours.

  7. In a large bowl, whisk cream and confectioners’ sugar until thickened and stiff peaks form.

  8. Transfer cheesecakes to a platter. Dollop or pipe whipped cream over cheesecakes. Insert a reserved cookie into the top.

  9. Make Ahead: Cheesecakes, without whipped cream, can be baked 3 days ahead. Keep refrigerated.

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