Mini Pumpkin Cookie Cheesecakes (Print-Friendly Version)
Soft pumpkin cookies with creamy cheesecake centers and a swirl of whipped cream topping.
# Ingredients:
→ Cookies
01 -
1 (9 oz) package Pillsbury Pumpkin Shape Cookie Dough (20 pre-cut cookies)
→ Cheesecake Filling
02 -
1 (8 oz) package cream cheese, softened
03 -
1/2 cup granulated sugar (100 g)
04 -
1 large egg, room temperature
05 -
1/3 cup sour cream, room temperature
06 -
1/2 teaspoon pure vanilla extract
→ Whipped Cream Topping
07 -
1 1/4 cups cold heavy cream
08 -
1/4 cup confectioners' sugar (30 g)
# Steps:
01 -
Position racks in the upper and lower thirds of the oven and preheat to 350°F. Line a standard 12-cup muffin tin with 10 liners. Place one pre-cut cookie dough round in the bottom of each prepared cup. Arrange the remaining 10 cookie rounds on a parchment-lined baking sheet, spacing them about 2 inches apart.
02 -
Bake both the muffin-tin and sheet pan cookies, rotating pans top to bottom and front to back halfway through baking, until cookies are just golden and set, about 12 to 14 minutes. Allow cookies to cool in the tin and on the sheet, then set aside the cookies on the sheet for serving.
03 -
In a large bowl, beat softened cream cheese and granulated sugar on medium-high speed until fluffy and smooth, about 2 to 3 minutes. Add egg, sour cream, and vanilla extract, then beat until fully combined, about 1 minute more. Divide this mixture evenly among the prepared muffin cups over the cookie dough base.
04 -
Bake the filled muffin tin until the edges are just set, about 16 to 18 minutes. Transfer the tin to a wire rack and let cool to room temperature for approximately 30 minutes to allow residual heat to complete cooking the centers without forming a crust.
05 -
Refrigerate the cheesecakes for at least 2 hours until fully set and firm.
06 -
In a large bowl, whisk cold heavy cream and confectioners' sugar until thickened and stiff peaks form.
07 -
Transfer the cheesecakes to a serving platter. Dollop or pipe the whipped cream over each cheesecake and garnish by inserting a reserved cookie on top.
08 -
Cheesecakes can be baked up to 3 days in advance without whipped cream topping. Keep covered and refrigerated until ready to serve.
# Notes & Tips:
01 -
Allow cheesecakes to cool at room temperature before chilling to achieve a classic silky texture by letting residual heat gently finish the cooking process.