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Mini Christmas Cookie Cheesecakes

Mini Christmas Cookie Cheesecakes
  • Prep 20 min
  • Total 2 hr 45 min
  • Ingredients 7
  • Servings 10
Decorate these yummy mini baked cheesecakes with your favorite holiday Shape™ sugar cookies.
Updated April 30, 2021

Ingredients

  • 1 package (9.1 oz) refrigerated Pillsbury™ Shape™ Christmas Tree Sugar Cookie Dough (20 Count)
  • 2 packages (8 oz each) cream cheese, softened
  • 2/3 cup sugar
  • 1/4 cup half-and-half
  • 1 teaspoon vanilla
  • 2 eggs
  • 3/4 cup frozen (thawed) whipped topping (from 8-oz container)

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 10 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 10 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.

Nutrition Facts

Serving Size: 1 Cookie Cheesecake
Calories from Fat
180
Trans Fat
0g
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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