Go Back
–+ servings
Slice of no bake Halloween cheesecake with a pumpkin cookie on top

Halloween Sugar Cookie Cheesecake

A baked Pillsbury pumpkin sugar cookie crust under a thick cream cheese filling flecked with Halloween sprinkles, with a hidden cookie layer through the middle. Chill it overnight, then top with whipped cream and baked pumpkin cookies.
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Chill Time 6 hours
Total Time 6 hours 43 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 88 kcal

Equipment

Ingredients
  

Sugar Cookie Crust

  • 2 16.5-oz packages Pillsbury Halloween Shape Sugar Cookie Dough

Cheesecake Filling

  • 4 8-oz blocks cream cheese softened
  • 1 c powdered sugar
  • 2 t vanilla extract
  • 1 8-oz container whipped topping thawed
  • 3/4 c sour cream
  • 1/4 c Halloween sprinkles

Topping

  • Whipped cream
  • 8-10 baked Pillsbury Halloween sugar cookies from the second package
  • Halloween sprinkles

Instructions
 

  • Preheat the oven to 350°F. Lightly grease a 9-inch springform pan. Set the cream cheese out to soften.
  • Layer the presliced cookies into the bottom of the springform pan. It's ok if they aren't touching. They will touch as they bake.
  • Pumpkin sugar cookie dough pieces pressed into the bottom of a springform pan
  • Bake for 15-18 minutes, until lightly golden at the edges and set in the center. Cool completely. Set aside.
  • On a separate baking sheet, bake the second package of cookie dough according to the package directions. Cool completely and set aside.
  • In a large bowl, beat the cream cheese until completely smooth.
  • Beat in the powdered sugar until combined.
  • Mix in the vanilla extract.
  • Beat in the sour cream until smooth.
  • Gently fold in the whipped topping until fully combined.
  • Stir in the Halloween sprinkles.
  • Spread half the cheesecake filling over the cooled crust.
  • Place about 10 cookies flat on top of the cheesecake filling, reserving 8 more baked cookies for garnish.
  • Spread the remaining cheesecake filling over the cookie layer and smooth the top.
  • Cover and refrigerate at least 6 hours, preferably overnight. The crust and middle cookie layer will soften.
  • Once fully chilled: Dip a knife into warm water and slowly run it around the springform pan to help release the cheesecake. Unclip the latch and gently remove the ring. I prefer to leave the base under the cheesecake or you can use a large spatula to transfer the whole cheesecake to a cake platter or plate.
  • Before serving, top with whipped cream, the baked cookies, and more sprinkles. Slice and serve chilled.

Nutrition

Calories: 88kcalCarbohydrates: 14gProtein: 0.4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 8mgPotassium: 21mgFiber: 0.01gSugar: 14gVitamin A: 94IUVitamin C: 0.1mgCalcium: 15mgIron: 0.03mg
Keyword easy halloween desserts, halloween cheesecake recipe, halloween desserts, halloween party desserts, halloween sugar cookie cheesecake, halloween treats for kids, no bake cheesecake, no bake halloween cheesecake, pillsbury halloween cookies
Tried this recipe?Let us know how it was!