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Mini Christmas Cookie Cheesecakes

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  • 20 min prep time
  • 2 hr 45 min total time
  • 7 ingredients
  • 12 servings
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Decorate these yummy mini baked cheesecakes with your favorite holiday Shape™ sugar cookies.

Ingredients

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
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 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.
  • 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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
363.0
Calories from Fat
180
% Daily Value
Total Fat
24.6g
38%
Saturated Fat
11.7g
59%
Trans Fat
0g
Cholesterol
95.6mg
32%
Sodium
281.1mg
12%
Total Carbohydrate
30.9g
10%
Dietary Fiber
0.3g
1%
Sugars
20.6g
Protein
5.6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0.10%
0%
Calcium
8.50%
8%
Iron
5.10%
5%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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