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
Scale
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
