Decorate these yummy mini baked cheesecakes with your favorite holiday Shape™ sugar cookies.
Mini Christmas Cookie Cheesecakes
- Prep Time 20 min
- Total 2 hr 45 min
- Ingredients 7
- Servings 10
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)
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 10 regular-size muffin cups.
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Step2Place 1 unbaked cookie in each paper baking cup. Bake 11 to 12 minutes or until light golden brown.
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Step3Meanwhile, 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.)
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Step4Bake 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.
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Step5Bake remaining 10 cookies as directed on package. Cool completely.
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Step6To serve, top each cheesecake with 1 tablespoon whipped topping and 1 cookie. Refrigerate leftovers.
Nutrition
Nutrition Facts
Serving Size: 1 Cookie Cheesecake
- Calories from Fat
- 180
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 10%
- 10%
Exchanges:
FreeCarbohydrate Choice
2Tips from the
Pillsbury Kitchens
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