Mini Pillsbury Cookie Cheesecakes
The easiest Halloween cheesecakes ever! Using pre-made cookie dough as the crust, these adorable mini desserts can be decorated like monster faces, pumpkins, or ghosts.
Equipment
- Muffin Tin
- 12 Cupcake Liners
Ingredients
Crust & Filling
- 1 tube Pillsbury Halloween Sugar Cookie Dough 16.5 oz (or regular)
- 1 package cream cheese 8 oz, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Decorations
- orange and black frosting
- candy eyes and sprinkles for decorating
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- Slice the cookie dough into 12 even rounds. Press one round into the bottom of each muffin liner to form the crust.
- In a medium bowl, beat the cream cheese and sugar until smooth. Beat in the egg and vanilla extract until just combined.
- Spoon the cheesecake filling evenly over the cookie dough in each cup, filling about 3/4 full.
- Bake for 15-18 minutes, or until the centers are only slightly jiggly.
- Let cool completely in the pan, then refrigerate for at least 1 hour to set.
- Once chilled, decorate with frosting and candy to make monster faces, pumpkins, or ghosts!
Notes
Don't overmix the cheesecake batter after adding the egg to avoid too much air, which can cause cracking. Chilling is essential for clean decoration.
Nutrition
Calories: 220kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 6gCholesterol: 45mgSodium: 180mgPotassium: 60mgSugar: 18gVitamin A: 300IUCalcium: 30mgIron: 0.8mg
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