Cinnamon-Sugar Mini Cookie Cheesecakes
A warm cinnamon-sugar dusting turns pre-cut pumpkin sugar cookies into bakery-style mini cheesecakes with a buttery cookie base, tangy vanilla cheesecake filling, and a lofty whipped cream swirl crowned with a second spiced cookie. Gently baking the cups at a lower oven temperature keeps the cookie crusts tender and the cheesecake centers velvety from edge to center.
- Total Time240 minutes
- Yield10 mini cheesecakes (serves 10) 1x
Ingredients
Scale
Cookie Crusts and Cinnamon-Sugar Toppers
- 1 (9-oz / 255 g) package refrigerated pre-cut pumpkin-shaped sugar cookie dough (20 cookies), divided
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon ground cinnamon
Cheesecake Filling
- 1 (8-oz / 226 g) block full-fat brick cream cheese, softened to room temperature
- 1/3 cup (65 g) granulated sugar
- 1/8 teaspoon fine sea salt
- 1/4 cup (60 g) full-fat sour cream, room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 1 large egg, room temperature
Whipped Cream Topping
- 3/4 cup (180 ml) cold heavy whipping cream
- 3 tablespoons (22 g) powdered sugar
- 1/2 teaspoon (2.5 ml) pure vanilla extract
Instructions
- Prep the oven and pans: Position oven racks in the upper and lower thirds and preheat to 325°F (165°C). Line 10 cups of a standard 12-cup muffin pan with paper liners, and line a rimmed baking sheet with parchment paper.
- Shape and spice the cookies: Press 10 cookie dough rounds gently into the bottoms of the lined muffin cups to form flat bases. Arrange the remaining 10 cookie dough rounds on the parchment-lined sheet pan, spacing them 1 1/2 inches (4 cm) apart. Stir together the 1 tablespoon (12 g) granulated sugar and 1/2 teaspoon ground cinnamon in a small bowl, then sprinkle half of the cinnamon sugar evenly over the cookies on the sheet pan, reserving the rest for finishing.
- Bake the crusts and toppers: Bake both pans at 325°F (165°C) for 9 to 10 minutes, swapping the pans between upper and lower racks halfway through, until the cookies puff slightly, look matte across the centers, and turn pale golden around the edges. Set both pans on wire racks to cool while mixing the batter, and leave the oven at 325°F (165°C).
- Mix the cheesecake batter: Beat the softened cream cheese, 1/3 cup (65 g) granulated sugar, and salt in a medium bowl with an electric hand mixer on medium speed for 1 to 2 minutes until completely smooth and glossy. Beat in the sour cream and 1 teaspoon (5 ml) vanilla for 30 seconds until blended, then add the egg and mix on low speed for just 15 to 20 seconds until barely combined, scraping the sides once with a spatula.
- Bake the mini cheesecakes: Divide all of the batter evenly among the 10 par-baked cookie cups. Bake on the center rack at 325°F (165°C) for 19 to 20 minutes until the outer edges are set and slightly domed while the centers still jiggle softly when you tap the pan.
- Cool and chill: Set the muffin pan on a wire rack for 40 minutes so gentle carryover heat finishes setting the custards without cracking the tops. Transfer the pan to the refrigerator and chill uncovered for 150 minutes (2 hours 30 minutes) until cold and firm throughout.
- Whip the cream and assemble: Beat the cold heavy whipping cream, powdered sugar, and 1/2 teaspoon (2.5 ml) vanilla in a chilled bowl on medium-high speed for 90 seconds to 2 minutes until stiff peaks hold their shape. Peel the liners from the chilled cheesecakes (or leave them on for easy serving), pipe or spoon a generous swirl of whipped cream onto each top, dust with the remaining cinnamon sugar, and press a cooled cinnamon-sugar pumpkin cookie upright into each swirl right before serving.
Notes
- Why it works: Baking at 325°F (165°C) instead of 350°F (175°C) prevents the thin sugar cookie crusts from scorching during their second trip to the oven, while mixing the egg in on low speed for just 15 to 20 seconds keeps excess air out of the batter so the mini cheesecakes stay dense and crack-free.
- Keep the topper cookies crisp: Wait to press the baked pumpkin cookies into the whipped cream until within 30 minutes of serving; cookies added too early absorb moisture from the cream and soften.
- Make-ahead and storage: Store the cooled, un-topped cheesecakes in an airtight container in the refrigerator for up to 4 days, and keep the baked topper cookies in a separate airtight container at room temperature so you can whip the cream and assemble fresh.
Nutrition (per serving — estimates)
Calories: 315 | Total Carbs: 27g (Fiber: 0g, Sugar: 20g) | Fat: 21g (Saturated: 12g) | Protein: 4g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 20 minutes
- Cooling Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 315
- Sugar: 20g
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g