Mini Christmas Cookie Cheesecakes

mini christmas cookie cheesecakes Dessert
Mini Christmas Cookie Cheesecakes
  • Prep 20 min
  • Total 2 hr 45 min
  • Ingredients 7
  • Servings 12

Decorate these yummy mini baked cheesecakes with your favorite holiday Shape™ sugar cookies.

Updated September 20, 2016


  • 1
    package (11 oz) Pillsbury™ Ready to Bake!™ Shape™ refrigerated sugar cookies
  • 2
    packages (8 oz each) cream cheese, softened
  • 2/3
    cup sugar
  • 1/4
    cup half-and-half
  • 1
    teaspoon vanilla
  • 2
  • 3/4
    cup frozen (thawed) whipped topping (from 8-oz container)


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  • 1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2
    Place 1 unbaked cookie in each paper baking cup. Bake 11 to 12 minutes or until light golden brown.
  • 3
    Meanwhile, in large bowl, beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed, scraping bowl occasionally, until smooth and creamy. Add eggs; beat on medium speed 1 to 2 minutes or until well blended. Spoon heaping 1/4 cup filling on each of the cookie crusts. (Muffin cups will be full.)
  • 4
    Bake 21 to 24 minutes or until edges are set and centers are still slightly jiggly. Remove from oven to cooling rack; cool 30 minutes. Refrigerate about 1 hour or until well chilled.
  • 5
    Bake remaining 12 cookies as directed on package. Cool completely.
  • 6
    To serve, top each cheesecake with 1 tablespoon whipped topping and 1 cookie. Refrigerate leftovers.

  • For a mini almond cheesecake, substitute 1/2 teaspoon almond extract for the vanilla.
  • For an oatmeal chocolate chip crust, substitute 12 Pillsbury™ Ready to Bake!™ oatmeal chocolate chip cookies for the Shape™ sugar cookies.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

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