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Mini Pillsbury Cookie Cheesecakes

These delightful mini cheesecakes combine a buttery cookie crust with a creamy cheesecake filling, perfect for family gatherings or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 package Pillsbury cookie dough Can be substituted with homemade cookie dough
For the Cheesecake Filling
  • 8 oz Cream cheese Can be substituted with Neufchâtel cheese
  • 1/2 cup Powdered sugar Granulated sugar can be used for a crunch
  • 1 tsp Vanilla extract Almond extract can be used as a substitute
  • 2 pieces Eggs Egg substitute can be used for vegan option

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
  2. Take the Pillsbury cookie dough and divide it evenly among the cupcake liners; press it down to form a solid base.
  3. In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.
  4. Pour the cheesecake mixture on top of the cookie base until they are almost full.
  5. Bake your mini cheesecakes for about 20-25 minutes or until the centers are set but still slightly jiggly.
  6. Allow them to cool for 10-15 minutes before transferring to the refrigerator. Chill for at least 2 hours before serving.

Notes

For the best texture, avoid over-mixing the cheesecake batter once you add the eggs. Store leftovers in an airtight container in the refrigerator for up to five days or freeze them wrapped tightly for up to two months.