These mini sugar cookie cheesecakes feel like something straight from a cozy bakery case soft, buttery cookie crust on the bottom, ultra-creamy cheesecake in the center, and the sweetest little swirl of whipped topping. It’s the kind of dessert that looks polished but comes together with ease, just like Stephanie’s classic sweet creations.
Ingredients
Sugar Cookie Crust
- 1 cup sugar cookie dough (store-bought or homemade)
(Optional swap: use refrigerated sugar cookie dough for the quickest prep.)
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sour cream
Topping
- Whipped cream
- Sprinkles or crushed sugar cookies (optional)
Steps
- Prep the pan. Line a muffin tin with 9–10 paper liners. This helps the minis lift out beautifully.
- Press the crust. Add about 1 tablespoon of sugar cookie dough to each liner and press gently to form a base. Don’t worry if it looks a little rustic it puffs up nicely.
- Bake the crusts. Bake at 350°F for 6–7 minutes until lightly set. They’ll finish firming up once filled.
- Make the filling. Beat the cream cheese and sugar until smooth. Add the egg, vanilla, and sour cream. The batter should look silky and slightly airy.
- Fill the cups. Spoon the cheesecake mixture over the warm cookie crusts, filling nearly to the top.
- Bake again. Return to the oven for 12–14 minutes, just until the centers have a gentle jiggle.
- Chill. Cool in the pan, then refrigerate for at least 1 hour for that perfect creamy set.
- Top and finish. Add whipped cream and sprinkles or cookie crumbs for that sweet, polished look.
Chef’s Tips
- If the filling cracks slightly, don’t stress whipped cream hides everything beautifully.
- For the smoothest cheesecake, make sure the cream cheese is fully softened before mixing.
- Chill the minis well before removing the liners; it helps them keep their shape.
Variations
- Funfetti Version: Fold 1 tablespoon rainbow sprinkles into the cheesecake batter.
- Lemon Sugar Cookie: Add 1/2 teaspoon lemon zest to the cheesecake for a bright, fresh twist.
- Strawberry Swirl: Drop a teaspoon of strawberry jam on top of each mini and swirl with a toothpick before baking.