Skip to main content

Mini Christmas Cookie Cheesecakes

(0 reviews)
Mini Christmas Cookie Cheesecakes
  • Prep Time 20 min
  • Total Time 2 hr 45 min
  • Servings 12
  • Pinterest
    0
  • Fave
    420
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    420
  • Email
    0
  • Facebook
    0
  • Print
    0

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)

Directions

  • 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.
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 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet