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Mini Pillsbury Cookie Cheesecakes

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Mini Pillsbury Cookie Cheesecakes are the perfect bite-sized dessert that combines soft, chewy cookie dough with rich, creamy cheesecake filling. These easy-to-make treats are ideal for parties, potlucks, or a quick sweet fix, with endless options for customization and topping.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15–18 minutes
  • Total Time: 1.5 hours
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 roll Pillsbury refrigerated cookie dough (any flavor, e.g., chocolate chip)
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Optional toppings: mini chocolate chips, crushed Oreos, caramel drizzle, fruit, sprinkles

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Scoop about 1 tablespoon of cookie dough into each muffin cup and press down to form a base.
  3. In a mixing bowl, beat softened cream cheese and sugar until smooth.
  4. Add egg and vanilla extract; mix until just combined.
  5. Spoon the cheesecake mixture evenly over the cookie bases, filling each cup about ¾ full.
  6. Add desired toppings like mini chocolate chips or crushed cookies.
  7. Bake for 15–18 minutes, or until centers are set and slightly jiggly.
  8. Cool in the pan for 10 minutes, then refrigerate for at least 1 hour before serving.

Notes

  • Use different cookie doughs like sugar or peanut butter for variety.
  • Swirl Nutella or jam into the cheesecake batter for added flavor.
  • Top with seasonal decorations like peppermint or festive sprinkles.
  • Use a mini muffin tin for smaller, bite-sized versions—reduce bake time accordingly.
  • Freeze for up to 2 months; thaw overnight in the fridge before serving.

Nutrition

Find it online: https://juliameals.com/mini-pillsbury-cookie-cheesecakes/