Mini Cheesecakes

Delish strikes again! I swear I haven’t had a recipe from them go wrong. I spotted their Cheesecake Cookies on Facebook the other day and knew that these treats would be perfect for the Annual Resch Christmas Party hosted by my friend Danielle of Minne.Pristine & Co. Like all recipes I try I gave this one a little Hunkiedorië twist and they were a-maz-ing! I felt like such a rockstar when everyone was raving and asking for the recipe.

Print the Mini Cheesecakes recipe here!

Resch Xmas Party 17


  • Cooking Spray
  • 1 16.5-oz. Tube Sugar Cookie Dough
  • 1/2 C. Fall Baking Spice (can use cinnamon-sugar if you’re feeling lazy)
  • 8 oz. Cream Cheese, softened
  • 1/4 C. Sugar
  • 1/2 t. Vanilla
  • 8 oz. Cool Whip (Cheesecake Flavor if you can find it)

Mini Cheesecake Raw Dough

Mini Cheesecake Cookie Cups

Mini Cheesecake Filling


  1. Preheat oven to 350° F and spray two 6-cup muffin with cooking spray. Slice the cookie dough into 12 portions, then press each disc of dough into a muffin cup, patting the sides down gently to form a well.
  2. Sprinkle with Fall Baking Spice and bake for 10-12 minutes.
  3. Take the cookies out of the oven and immediately use a shot glass (sprayed with cooking spray) to gently press down the center of each cookie moving in small circular motions to hollow out as much of the center as possible.
  4. Set tray aside to cool for at least 20 minutes.
  5. Remove from baking tray to cool completely on wire rack. While your cookies are cooling make your cheesecake filling.
  6. In a large bowl using a hand mixer, beat cream cheese, sugar, vanilla until smooth. Gently fold in Cool Whip.
  7. Spoon filling into a piping bag (you can use a large ziplock bag instead).
  8. Squeeze your filling into the cooled cookie cups.
  9. Sprinkle with cinnamon-sugar and enjoy!


Mini Cheesecakes


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