Mini Pumpkin Cookie Cheesecakes
These adorable and delicious mini cheesecakes are the perfect treat for your next Halloween party! A spooky and sweet combination of pumpkin cookies and creamy cheesecake.
Equipment
- 12-cup muffin tin
- Hand Mixer
- Baking Sheet
Ingredients
- 1 pkg. Pillsbury Pumpkin Shape Cookie Dough 9-oz. (20 cookies total)
- 8 oz. cream cheese softened
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1/3 cup sour cream room temperature
- 1/2 tsp. pure vanilla extract
- 1 1/4 cups heavy cream cold
- 1/4 cup confectioners' sugar
Instructions
- Heat your oven to 350°F. Line a 12-cup muffin tin with 10 paper liners. Put one cookie dough round in each liner. Place the other 10 rounds on a baking sheet lined with parchment paper.
- Bake both pans until the cookies are lightly golden and firm, about 12-14 minutes. Let them cool. Set the sheet of cookies aside to decorate later.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy. Add the egg, sour cream, and vanilla, then beat until combined. Spoon mixture into the 10 muffin cups.
- Bake the cheesecakes until edges are set, 16-18 minutes. Cool completely at room temperature, then chill in the fridge for at least 2 hours.
- Whisk the heavy cream and confectioners' sugar until stiff peaks form. Top each cheesecake with whipped cream and a reserved cookie.
Notes
Nutrition per serving: Calories: 385, Total Carbs: 32g, Net Carbs: 31g, Fats: 27g, Protein: 5g
