Pillsbury Cookie Cheesecakes

• 18 oz Pillsbury chocolate chip cookie dough
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 12 mini graham cracker crusts
• Optional: additional chocolate chips for garnish

Steps

1. 1 Preheat oven to 350°F.
2. 2 In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
3. 3 Spoon cheesecake mixture evenly into the crusts.
4. 4 Break off pieces of cookie dough and swirl atop each cheesecake.
5. 5 Bake for 20-25 minutes or until set.
6. 6 Cool completely before serving. Garnish with extra chocolate chips if desired.

Equipment

• Mini muffin tin
• Electric mixer or stand mixer
• Measuring cups and spoons

Variations

• Use sugar cookie dough instead for a different flavor profile.
• Add a layer of raspberry preserves before the cheesecake filling for a fruity twist.

Substitutions

• Substitute mini phyllo cups for graham cracker crusts for a flaky alternative.
• Use Greek yogurt in place of part of the cream cheese for a tangier, lighter option.

Pairings

• Serve alongside fresh berries for a colorful contrast.
• Offer with a selection of cookies for a mini dessert buffet.

Nutrition

Tips

• Avoid overbaking to keep the center creamy.
• For best results, let the cheesecakes cool completely before handling.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Freezing: Freeze wrapped individually for up to 1 month. Thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a dollop of whipped cream and a drizzle of chocolate sauce.
• Pair with a hot cup of coffee or tea for a delightful treat.

FAQ