Pillsbury Sugar Cookie Cheesecake Recipe
There is something truly magical about the Pillsbury Sugar Cookie Cheesecake that makes it an irresistible dessert for any occasion. This delightful treat combines the soft, buttery goodness of sugar cookies with the creamy, luscious texture of cheesecake, creating a harmonious blend of flavors and textures that simply dance on your palate. Whether you’re looking to impress guests or indulge in a cozy night at home, this recipe brings pure joy with every bite. The Pillsbury Sugar Cookie Cheesecake is not just dessert; it’s a celebration of sweetness and creaminess rolled into one spectacular dish.
Ingredients You’ll Need
Each ingredient in this Pillsbury Sugar Cookie Cheesecake recipe is carefully selected to achieve the perfect balance of flavor, texture, and color. From the rich cream cheese to the airy whipped cream and the delightful sugar cookie base, these simple essentials come together flawlessly to create a dessert that is both approachable and sensational.
- 2 packages Pillsbury pumpkin sugar cookies: These form the wonderfully flavorful and crisp base, and some are reserved for a playful, crunchy topping.
- 1 1/4 cups heavy whipping cream: Whipped to perfection, it adds lightness and a cloud-like consistency to the filling.
- 24 oz cream cheese, softened: The rich, creamy heart of the cheesecake that gives it that smooth melt-in-your-mouth feel.
- 3 Tbsp. confectioner’s sugar: Adds a fine, sweet touch that blends seamlessly without any grittiness.
- 3/4 cups granulated sugar: Provides the right amount of sweetness to balance the tangy cream cheese.
- 1/4 cup sour cream: Adds a subtle tang and moisture, keeping the cheesecake filling luxuriously moist.
- 1 1/2 tsp. lemon juice: Brightens the flavors with a gentle hint of citrus.
- 2 tsp. vanilla extract: Enhances the dessert with warm, fragrant notes that tie everything together.
- 2 cups heavy whipping cream: Whipped with sugar and vanilla, this topping crowns the cheesecake with airy swirls.
- 1/4 cup granulated sugar (for whipped cream): Sweetens the whipped cream topping to perfection without overwhelming it.
- 1 tsp. vanilla extract (for whipped cream): Infuses the whipped cream with a gentle vanilla flavor.
How to Make Pillsbury Sugar Cookie Cheesecake
Step 1: Prepare the Cookie Base
Start by preheating your oven to 350 degrees F and lightly greasing a 9-inch springform pan to ensure the cheesecake doesn’t stick. Arrange the Pillsbury pumpkin sugar cookies evenly across the bottom of the pan, making sure every inch is covered. Don’t worry if you need to slice a few cookies to fill in the gaps; this ensures an even, sturdy base. Bake for about 12 minutes or until you see the edges turning just golden, then set it aside to cool. This cookie crust will give you that delightful crunch paired with soft and creamy cheesecake later.
Step 2: Whip the Heavy Cream
In a medium-sized bowl, use your electric mixer or stand mixer fitted with the whisk attachment to whip 1 1/4 cups of heavy cream. Whip until it thickens to a consistency similar to Cool Whip – just soft and fluffy, not too stiff. Setting this aside is crucial because you’ll gently fold it into the cream cheese mixture for that perfect lightness.
Step 3: Prepare the Cream Cheese Mixture
In a large bowl, beat the softened cream cheese until smooth and creamy using the paddle attachment on your mixer. Then, gradually add the confectioner’s sugar, granulated sugar, sour cream, lemon juice, and vanilla extract. Keep mixing until your blend is silky with no lumps. This mixture is the rich, dreamy core of your cheesecake, so take your time to get a smooth texture.
Step 4: Fold in the Whipped Cream
Using a silicone spatula, fold the whipped heavy cream into the cream cheese mixture gently. The goal here is to combine everything evenly without deflating that luscious whipped cream—this step creates the signature airy texture that makes the Pillsbury Sugar Cookie Cheesecake so irresistible.
Step 5: Assemble and Chill
Pour your creamy filling over the cooled cookie crust in the springform pan. Spread it out evenly with a spatula so the surface is nice and smooth. Cover the pan tightly with plastic wrap and refrigerate for at least 3 hours, or ideally overnight, allowing the flavors to meld and the cheesecake to firm up beautifully. If you’re in a hurry, chill it in the freezer for about 2 hours instead.
Step 6: Prepare the Whipped Cream Topping
Whip the remaining 2 cups of heavy cream with the 1/4 cup granulated sugar and 1 teaspoon vanilla extract until it reaches that fluffy Cool Whip consistency. This topping is what gives the cheesecake its visually stunning and delicious final layer — dollop or pipe swirls around the edges of your cheesecake for a gorgeous presentation.
Step 7: Add Cookie Toppings and Enjoy!
Finally, garnish the top with extra Pillsbury pumpkin sugar cookies for a playful crunch and added texture. Slice, serve, and revel in every bite of your Pillsbury Sugar Cookie Cheesecake!
How to Serve Pillsbury Sugar Cookie Cheesecake
Garnishes
Consider adding extra Pillsbury pumpkin sugar cookies on top for that charming crunch and sweet flair. A sprinkle of cinnamon or a dusting of powdered sugar can also complement the sugar cookie flavors without overshadowing the creamy filling.
Side Dishes
This cheesecake pairs wonderfully with fresh berries like raspberries or sliced strawberries, adding a burst of tartness that beautifully contrasts with the richness. A small scoop of vanilla bean ice cream on the side also elevates the dessert experience.
Creative Ways to Present
For festive occasions, pipe whipped cream swirls in vibrant patterns or add edible glitter to the top. Serving individual portions in clear dessert cups layered with crushed extra cookies and a drizzle of caramel makes for a delightful visual treat and an easy-to-handle serving option.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Pillsbury Sugar Cookie Cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It keeps well for up to 4 days, maintaining its freshness and creamy texture perfectly.
Freezing
You can freeze this cheesecake to enjoy later by wrapping it securely in plastic wrap and then aluminum foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving to preserve its delightful texture and flavor.
Reheating
Since this is a no-bake chilled cheesecake, reheating isn’t necessary or recommended. Simply let it thaw to room temperature if just out of the refrigerator, but serve cold to experience its luscious creaminess at its best.
FAQs
Can I use different cookies instead of Pillsbury pumpkin sugar cookies?
Absolutely! While the Pillsbury pumpkin sugar cookies add a unique flavor and texture, you can substitute with your favorite sugar cookies or even gingersnaps for a spiced twist. Just ensure they’re sturdy enough to form a solid crust.
Is this cheesecake baked or no-bake?
This Pillsbury Sugar Cookie Cheesecake uses a baked cookie crust but the cheesecake filling itself is no-bake, relying on chilling to set. This method keeps the filling light and creamy while enjoying a slightly crispy base.
Can I make this cheesecake vegan or dairy-free?
For a dairy-free version, look for vegan cream cheese and dairy-free whipping cream alternatives. However, the texture might vary slightly, so it’s best to experiment with brands that whip well and hold shape.
How long should I chill the cheesecake for best results?
Chilling for at least 3 hours is essential to let the cheesecake set properly, but overnight chilling gives the best results in flavor melding and firmness. If short on time, chilling in the freezer for 2 hours works too.
Can I prepare the cheesecake a day in advance?
Definitely! This cheesecake is perfect for making ahead. Preparing it a day or even two before serving allows the flavors to deepen, making each bite even more delicious and the texture ideal.
Final Thoughts
Making the Pillsbury Sugar Cookie Cheesecake is like inviting happiness into your kitchen and onto your dessert table. Its blend of creamy, sweet, and slightly tangy flavors complemented by a soft yet crunchy cookie crust is genuinely a treat worth making again and again. If you’re craving a dessert that feels like a comforting hug and a festive celebration all in one, this cheesecake is your new go-to. Give it a try, and I promise it’ll become one of your favorite recipes to share with loved ones!
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Pillsbury Sugar Cookie Cheesecake Recipe
- Total Time: 3 hours 32 minutes (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pillsbury Sugar Cookie Cheesecake is a delightful no-bake dessert featuring a crisp sugar cookie crust topped with a creamy, smooth cream cheese filling. Finished with a luscious homemade whipped cream topping and garnished with additional sugar cookies, this indulgent treat combines the perfect balance of sweet, tangy, and creamy flavors, ideal for any occasion.
Ingredients
Crust
- 2 packages Pillsbury Pumpkin Sugar Cookies (some cookies reserved for topping)
Cheesecake Filling
- 1 1/4 cups heavy whipping cream
- 24 oz cream cheese, softened to room temperature
- 3 Tbsp confectioner’s sugar
- 3/4 cups granulated sugar
- 1/4 cup sour cream
- 1 1/2 tsp lemon juice
- 2 tsp vanilla extract
Whipped Cream Topping
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan to prevent sticking.
- Arrange Cookie Crust: Place the Pillsbury Sugar Cookies at the bottom of the greased pan, covering the entire surface. Slice a few cookies into halves or quarters as needed to fill any gaps evenly.
- Bake Cookie Base: Bake the cookie base in the oven for about 12 minutes until edges are just golden brown. Remove from oven and allow to cool completely while preparing the filling.
- Whip Heavy Cream: In a medium bowl, use an electric mixer fitted with a whisk attachment to whip 1 1/4 cups of heavy cream until it reaches a cool whip consistency, about 4-5 minutes. Set aside.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese with a paddle attachment or electric mixer until smooth and creamy, without lumps.
- Add Sweeteners and Flavorings: Add the confectioner’s sugar, granulated sugar, sour cream, lemon juice, and vanilla extract to the cream cheese. Beat until fully combined and smooth.
- Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture using a silicone spatula until just combined and evenly incorporated.
- Assemble Cheesecake: Pour the filling evenly over the cooled cookie crust in the springform pan. Smooth the top with a spatula for an even surface.
- Chill Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours or overnight for best results. Alternatively, freeze for 2 hours to speed up chilling.
- Prepare Whipped Cream Topping: Whip 2 cups of heavy cream with granulated sugar using a whisk attachment until it reaches cool whip consistency. Add vanilla extract and whip briefly to combine.
- Decorate and Serve: Pipe or dollop swirls of the whipped cream around the cheesecake’s perimeter. Garnish with additional Pillsbury Pumpkin Sugar Cookies on top. Serve chilled and enjoy!
Notes
- Allow the cream cheese to soften at room temperature for easier whipping and a smoother filling consistency.
- For a firmer crust, press cookies more firmly into the pan before baking.
- The cheesecake can be made a day ahead and kept refrigerated to enhance flavors.
- To prevent cracking, do not overmix the filling and chill properly before serving.
- Use full-fat cream cheese and heavy cream for best texture and richness.
- Store leftover cheesecake covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-bake / baked crust
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg
Keywords: Pillsbury sugar cookie cheesecake, no bake cheesecake, sugar cookie crust, pumpkin sugar cookies, whipped cream topping, easy cheesecake, creamy dessert
