Combining the most nostalgic and delicious store bought Halloween cookies with none other than the rich and creamy CHEESECAKE is a no brainer. So ladies and gentlemen I present to you this Pillsbury Sugar Cookie Cheesecake.
This recipe can of course be made with any of the Pillsbury Sugar Cookie shapes but is extra cozy with the classic pumpkin designs. The Cheesecake recipe is an easy to make NO BAKE Cheesecake recipe that requires basic household ingredients. This dessert will be the most delicious show stopper at any Halloween event this year. And the best part is, I’m going to take you through every step 🙂
Let’s start with the base of this Cheesecake. We’ve got an entire package of Pillsbury Pumpkin Sugar Cookies all cozy and packed together at the bottom of a greased springform pan. We’re going to bake this crust until they are just golden brown on the edges – about 12 minutes. At this point we want to let the crust cool. But don’t worry. In the meantime we prepare the no bake cheesecake filling. This filling is so rich, creamy, and silky. Once the base of our Cheesecake has cooled we fill in our springform pan with our filling and let it set until firm. This will take at least 3 hours in the fridge. Freezing the no-bake Cheesecake can help speed up the process too. If you choose to freeze the Cheesecake to set it, keep it in the freezer for at least 2 hours. Lastly we top off our Pillsbury Sugar Cookie Cheesecake with some fresh whipped cream and extra Pillsbury Pumpkin Sugar Cookies to add the PERFECT finishing touch. You’ll be left with the most adorable and festive Cheesecake there has ever been.
What Is No-Bake Cheesecake Filling Made of?
No-bake Cheesecake filling is typically made of cream cheese (of course) stabilizers like whipped cream will help help to create the texture and flavors of a baked cheesecake. While there are of course subtle differences like the texture of a no-bake cheesecake having a bit more of a lighter mousse like texture, the biggest difference will be that a no-bake cheesecake needs plenty of time to set versus a baked cheesecake that needs to cool. Cutting into a no-bake cheesecake prematurely can cause it to lose it’s shape and deflate.
No-bake cheesecake does not contain eggs as their thickening agent. Instead, we use whipped cream to fold throughout the entire mixture to help make the texture lighter, fluffier, and even tastier. Another bonus to no-bake cheesecakes is avoiding cracks. With baked cheesecakes, you risk them cracking on the surface either during the baking process, or cooling process. This headache is completely avoided with no-bake cheesecakes!
A common layer to no-bake and baked cheesecakes for that matter is a graham cracker crust. While you can absolutely use a graham cracker crust for this recipe, the Pillsbury Sugar Cookies make for the tastiest, most nostalgic show stopper of a dish.
The taste and texture of this Pillsbury Sugar Cookie Cheesecake is out of this world. Feel free to add your own take and details to this. You can add festive Halloween sprinkles, use the purple ghost designed Pillsbury Sugar Cookies, or add fresh fruit to the top as well.