Mini Pumpkin Cheesecake Cookie Bites – a delicious recipe with Ready, Cream Cheese, Pumpkin, Sugar, Ground Cinnamon, Cream Topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Heat oven to 350u00b0F. Remove dough rounds from cookie dough package. Place 1 dough round in each of 24 mini cheesecake cups with removable bottoms.
2
2. Bake the cookies for 14-16 minutes. Remove pan from oven and set on a rack. Cool the crusts completely, about 15 minutes.
3
3. Meanwhile, in medium bowl, beat cream cheese, pumpkin, sugar and ground cinnamon with an electric mixer on medium to high speed for 3 to 4 minutes until smooth. Using a rubber spatula, gently fold in whipped cream topping.
4
4. Spoon or pour the cream cheese mixture over each cooled cookie until cup is full. Smooth the top until flat. Freeze for at least 3 hours to set.
5
5. Once cheesecakes are firm, remove pan from freezer. Gently release cheesecakes from cups. Remove cup bottoms from cheesecakes; place on cooling rack. Decorate with whipped cream and drizzle caramel sauce over tops of cheesecakes and serve.
581
kcal
Calories
26
g
Fat
87
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package Refrigerated Ready To Bake Pillsbury Sugar Cookie Dough (24-count Package), 1 package (8 Ounce) Package Cream Cheese, Softened, 1 cup Canned Pumpkin, 2/3 cups Granulated Sugar, and more.
Yes, Mini Pumpkin Cheesecake Cookie Bites falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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