Valentine’s Day Pillsbury Sugar Cookie Cheesecake
No matter what age, I will always get excited to see the Pillsbury Sugar Cookies in store for various seasons and holidays. Especially their Halloween and Christmas designs. However, this year their Valentine’s Day Sugar Cookies really sparked excitement and naturally, I had to recreate my No-Bake Pillsbury Sugar Cookie Cheesecake :) I hope you all enjoy this recipe as much as I do!
The base of this cheesecake is of course the Pillsbury Sugar Cookies that we all know and love. The taste of these cookies is so nostalgic. They’re tender, soft, buttery, and melt in your mouth. I may be a professional baker but I have no hate against packaged cookies or boxed brownies. I think for most of us it’s how we started in the kitchen, it reminds us of our childhood, and always tastes reminiscent.
No-Bake Cheesecake
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 Valentine’s Day Pillsbury Sugar Cookies to add the PERFECT finishing touch. You’ll be left with the most adorable and festive Cheesecake there has ever been.
Sugar Cookie Base
It’s important to note that the cookies bake differently all pressed together in the bottom of a springform pan rather than apart on a cookie sheet how we normally bake them. They will bake for about 12 minutes or until you notice a subtle golden brown color on the sides. Technically these cookies can be eaten raw so if it’s underbaked there’s no harm. But I like the textural difference between the cheesecake and the cookie crust base :)
Valentine’s Day Pillsbury Sugar Cookie Cheesecake
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8-12
servings12
minutesKeep the screen of your device on.
Ingredients
2 packages Pillsbury valentines Day sugar cookies (some cookies will be used to top the cheesecake)
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
2 -3drops pink gel food dye
- Whipped Cream
2 cups heavy whipping cream
1/4 cup granulated sugar
1 tsp. vanilla extract
2 -3drops pink gel food dye
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 filling into two bowls and made 3/4 of the filling a light pink. This is optional. If you decide to color your filling, gently fold in the food dye.
- 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.
- Allow this to chill in the fridge covered with plastic wrap for at least 3 hours in the fridge or overnight. 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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