Graham cracker crusts are a cheesecake classic, but a sugar cookie crust might be our new favorite, thanks to these pumpkin Halloween cookies. Maddison Koutrouba, The Squeaky Mixer on Instagram, created a recipe for a sugar cookie cheesecake using the ready-to-bake Pillsbury cookies as a base. While the cookies themselves do have to be baked for a few minutes, the filling is no-bake, making it an easy treat to serve at your next Halloween party.
See how to make the Halloween dessert ahead.
Cheesecake Ingredients
- 2 packages Pillsbury sugar cookie dough
- 1 1/4 cups heavy whipping cream
- 24 oz. cream cheese, softened to room temperature
- 3 tablespoons confectioners’ sugar
- 3/4 cups granulated sugar
- 1/4 cup sour cream
- 1 1/2 teaspoons lemon juice
- 2 teaspoons vanilla extract
Whipped Cream Ingredients
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F and lightly grease a 9-inch springform pan.
- Place the Pillsbury sugar cookies at the bottom of the greased pan. To make sure the bottom of the pan is completely covered, feel free to slice a few cookies into halves or quarters to fill in any uncovered spaces.
- Bake the cookies in the pan for about 12 minutes or until the edges are golden brown.
- While the cookies cool, prepare the filling by whipping the heavy cream in a medium-size bowl using an electric mixer. Whip until fluffy, about 4 to 5 minutes, and set aside.
- Next, in a large bowl, beat the room-temperature cream cheese until soft. Add in the confectioners’ sugar, granulated sugar, sour cream, lemon juice, and vanilla. Continue to beat until everything is evenly combined and there are no lumps in the mixture.
- When the mixture is smooth, fold the whipping cream from step four into the cream cheese mixture using a spatula.
- Pour the mixture evenly over the cooled cookie using the spatula to smooth out the filling.
- Cover the cheesecake with plastic wrap and allow it to chill in the refrigerator for three hours or in the freezer for two hours.
- If you’re making homemade whipped cream, use an electric mixer to beat the heavy whipping cream until light and fluffy. Slowly add in the sugar and finish by mixing in the vanilla.
- Top the chilled cheesecake with swirls of whipped cream and additional sugar cookies. Enjoy!
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