Pillsbury Easter Sugar Cookie Cheesecake
Another season, another Pillsbury Sugar Cookie Cheesecake. I cannot resist buying these nostalgic cookies every time they’re in store. I get so excited with every new season and design and they’re so much fun to work with. This easy and delicious no-bake cheesecake is always a favorite when I post so I am SO excited to be sharing this Easter version with you all today :)
How To Make Pillsbury Easter Sugar Cookie Cheesecake
This no-bake cheesecake is not only delicious but it’s extremely easy to make. Of course, the base of this Cheesecake is the classic Pillsbury Easter Sugar Cookies that we all know and love. One of the best parts about this Cheesecake recipe is that you can remake it year-round as the seasons and Pillsbury Cookies designs change.
Sugar Cookie Crust
To make the sugar cookie crust, simply cover the entire base of the springform pan in the sugar-propliced sugar cookies. Be sure to cut the sugar cookies in half and in quarters to help fill in the edges of the pan so that there are no empty spaces on the pan.
How To Make the Cheesecake Filling
The Cheesecake is simple and results in a light, airy, rich, perfectly sweet with a light tang from the cream cheese. We start by whipping the heavy cream to stiff peaks. This will be folded into the cream cheese mixture later on to help give our cheesecake a lighter texture. The cream cheese is combined in a separate bowl with all of the other ingredients until there are no lumps and the mixture is nice and smooth.
How To Store Pillsbury Sugar Cookie Cheesecake
This cheesecake should always be stored in the fridge up until serving time. Since this is a no-bake cheesecake, the structural integrity of the cake is much softer than that of a baked cheesecake which can hold up a bit more firm. This Cheesecake can be made ahead of time or stored in the fridge for up to 5 days. The cheesecake should be stored, sealed in an air-tight container, or sealed with plastic wrap.
I suggest using Americolor Food Gel for any baking endeavor where you’d like to add a pop of color. This specific brand of food dye only requires a small amount to achieve the most beautiful vivid colors. That way you are left with a beautiful result and left with a delicious-tasting cake rather than one that is tinged with the chemical food dye taste.
More Recipes You Might Enjoy
- Valentine’s Day Pillsbury Sugar Cookie Cheesecake
- Halloween Pillsbury Sugar Cookie Cheesecake
- No-Bake Cheesecake Tart
- Double Graham Cracker Crust Cheesecake
Pillsbury Easter Sugar Cookie Cheesecake
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8-12
servings12
minutesKeep the screen of your device on.
Ingredients
2 packages Pillsbury Easter Sugar Cookies (some cookies will be used to top the cheesecake as well)
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
yellow & pink food dye (optional)
- Whipped Cream
2 cups heavy whipping cream
1/4 cup granulated sugar
1 tsp. vanilla extract
Directions
- Preheat the oven to 350 degrees F and lightly grease a 9″ springform pan.
- Place the Pillsbury Sugar Cookies at the bottom of the greased pan making sure they cover the entire bottom. Feel free to slice the last few in half or quarters to fill in any little spaces of the pan left uncovered.
- Bake the cookies in the pan for about 12 minutes or until just golden brown on the edges. Once finished baking, set aside and allow to cool while we prepare the filling.
- In a medium-sized bowl, use an electric mixer or stand mixer fit with the whisk attachment to whip the heavy cream until it has thickened to a cool whipped consistency. This should take about 4-5 minutes. Set aside.
- Next, in a large bowl use an electric mixer or a stand mixer fit with the paddle attachment to beat the room-temperature cream cheese until smooth.
- Once the cream cheese is nice and smooth, add in the confectioner’s 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.
- Once this mixture is smooth, use a silicone spatula to fold the heavy whipping cream from earlier into the cream cheese mixture. Fold this in until it is just combined and the mixture is evenly incorporated. I separated the cheesecake into three bowls and divided that mixture as evenly as possible then dyed one bowl light pink and the other a soft yellow. I kept the third bowl uncolored – coloring the cheesecake mixture is optional.
- Pour the cheesecake filling into the prepared pan with the cookie base and spread it around evenly so that the mixture is evenly distributed and the top is nice and flat. If you colored the mixture, prepare it in the pan by assembling the colors by layer in whichever order you want.
- Allow this to chill in the fridge covered with plastic wrap for at least 2 hours in the fridge or overnight. If the cheesecake seems soft after 2 hours, you can keep it in there until it has firmed up better. To speed this process up, you can chill the cheesecake in the freezer for at least 2 hours.
- To make the whipped cream, use an electric mixer or a stand mixer fit with the whisk attachment to whip the heavy whipping cream while slowly adding in the sugar until it reaches the cool whipped consistency. Add in the vanilla. Use this to add swirls of whipped cream around the perimeter of the cheesecake then top the cheesecake with additional Pillsbury Sugar Cookies.
- Enjoy!
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