Mini Pillsbury Cookie Cheesecakes

Mini Pillsbury Cookie Cheesecakes are the perfect bite-sized dessert that combines soft, chewy cookies with rich, creamy cheesecake. Using pre-made Pillsbury cookie dough as the base makes these treats incredibly easy to throw together, while the cheesecake filling adds a luxurious, homemade touch. They’re cute, crowd-pleasing, and seriously addictive.

Why You’ll Love This Recipe

I love how quick and convenient these mini cheesecakes are. With just a few ingredients and minimal prep, I can whip up a batch that looks impressive and tastes even better. The cookie base bakes up golden and chewy, while the cheesecake filling sets perfectly creamy. They’re ideal for parties, potlucks, or when I just want a little something sweet without making a whole cheesecake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pillsbury refrigerated cookie dough (any flavor—I usually go with chocolate chip)
cream cheese (softened)
granulated sugar
egg
vanilla extract
optional toppings: mini chocolate chips, crushed Oreos, caramel drizzle, or fruit

Directions

1. I preheat my oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

2. I scoop a tablespoon of cookie dough into each muffin cup and press it down to form a crust.

3. In a bowl, I beat the softened cream cheese and sugar until smooth.

4. I add the egg and vanilla, mixing just until combined.

5. I spoon the cheesecake mixture evenly over the cookie bases, filling each about ¾ full.

6. If I’m adding toppings like mini chocolate chips or crushed cookies, I sprinkle them on now.

7. I bake for about 15–18 minutes, or until the centers are just set and slightly jiggly.

8. I let the cheesecakes cool in the pan for 10 minutes, then transfer them to the fridge to chill for at least 1 hour before serving.

Servings and timing

This recipe makes about 12 mini cheesecakes.
Prep time: 10 minutes
Bake time: 15–18 minutes
Chill time: 1 hour
Total time: Around 1.5 hours

Variations

• I love using sugar cookie dough or peanut butter cookie dough for a twist.

• I sometimes swirl in a bit of Nutella or jam before baking for extra flavor.

• For a holiday touch, I top with crushed peppermint or festive sprinkles.

• I’ve even made them in mini muffin tins for bite-size versions (just reduce baking time).

storage/reheating

I store these in an airtight container in the fridge for up to 5 days. They taste best chilled, but I let them sit out for a few minutes before serving to soften slightly. If I need to freeze them, I wrap each one tightly and store them in a freezer-safe bag for up to 2 months. I thaw in the fridge overnight before enjoying.

FAQs

Can I use homemade cookie dough instead of Pillsbury?

Absolutely. I just make sure the dough is firm enough to press into the muffin tin and holds together well during baking.

How do I know when the cheesecakes are done?

I look for slightly jiggly centers with firm edges. They’ll continue to set as they cool. Overbaking can cause cracking.

Can I make these without liners?

Yes, but I make sure to grease the pan well. I also let them cool completely before removing to avoid sticking.

Do they need to chill before serving?

Yes, chilling helps the cheesecake layer set and improves the texture. I usually refrigerate them for at least 1 hour.

Can I make them ahead of time?

Definitely. I often make them a day in advance and store them in the fridge. They hold up really well and taste even better the next day.

Conclusion

Mini Pillsbury Cookie Cheesecakes are one of my favorite quick desserts. They’re rich, creamy, and perfectly portioned for parties or anytime cravings. With endless flavor combinations and minimal prep, I find myself making these little treats again and again—they never disappoint.

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