Gingerbread Cheesecake Bites

Gingerbread Cheesecake Bites @createdbydiane Gingerbread Cheesecake Bites

We woke to 39 degrees, it’s much colder than the 95 degree days we had a week ago.

It’s a hot tea and cookie type of day.

With the smell of gingerbread in the oven, I think I need to start writing my Christmas list….

Have you written your list yet? Do you have  a running list that starts on Jan 1st and you just keep adding to it all year long? Do you just jot down a few things it would be nice to have? Do you rely on someone selecting the perfect gift with no list at all, or do you know exactly what you’d like to receive?

Just imagine the Christmas Carols playing in the background and the aroma of gingerbread baking in the oven.

Nothing says happiness at this time of year more than great baked goods, no matter what’s on your list.

To help you get in the baking mood, I created these quick and easy cheesecake filled gingerbread cookies. In just a few simple steps your kitchen will smell like the Holidays too.
Begin with a 30 oz. roll of Pillsbury Gingerbread Cookie Dough (found in the refrigerator section of the grocery store)

Roll 2 teaspoons of Gingerbread Dough into balls and place them into a mini cupcake/muffin pan with paper liners.


Make a well or indentation in each ball to fill the cookies.

To create the indentations in the cookie dough, place the end of a mini rolling pin or back of a measuring teaspoon dipped in flour and press into the dough.

Beat cream cheese, powdered sugar and vanilla to create the cream cheese filling. Place filling into a piping bag, cut off the edge and fill each with a teaspoon or so of cheesecake mixture.

Do not over fill the dough, when the cookie bakes it will rise.

Bake at 350 degrees for 9 minutes, or until the cookie part comes out with a nearly clean toothpick, they will continue to bake a bit when the pan is out of the oven cooling down.

3.0 from 2 reviews
Gingerbread Cheesecake Bites
Serves: 3 dozen+
  • 1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)
  • 4 oz cream cheese (room temperature)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  1. Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper liners mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon.
  2. Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough.
  3. Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean.
  4. Don't over fill the cookies with filling as they will rise when baked.
  5. Let cool before removing from cupcake pan.
these keep well for the day at room temperature, if you bake them ahead of time. Refrigerate them and remove from refrigerator an hour before serving, so they can come to room temperature.

***update*** there is a bit of rise and fall when baking the gingerbread pre-made cookie dough. Add 1/4 cup flour to the cookie mixture and the dough will be a little firmer and will bake up with less puff, then there will be less collapsing of the dough when cooling. The gingerbread cookie and filling can be refrigerated to get them back to a cool temperature before baking and that too will help if the filling is melting or the cookie dough is rising too much. You can also bake the cookie cups empty and add the cheesecake filling when the cookie cups are cooled.

General Mills invited several bloggers to create something simple and fun for the Holidays using Pillsbury Cookies Chubs (Rolls) Do you think they will like it?

4 ingredient gingerbread cheesecake bites from @createdbydiane



If you like PUMPKIN then you will LOVE these Pumpkin Spice Bites

Pumpkin Spice Bites Recipe (very easy!)


I was compensated for this recipe from Pillsbury, all opinions are my own.

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    • 2

      Sarah says

      Just made these for Christmas eve dinner/dessert! They look great and taste yummy but I had to make an extra batch. I baked the first batch too long and the cream cheese sank in too much. Overall the recipe is fun and easy.. Thanks for the great idea!

  1. 7


    These look and sounds fantastic! I just baked something with gingerbread yesterday and I am trying to resist diving completely into Christmas desserts. Must get through Thanksgiving!

  2. 17


    Fabulous Diane!!! I wouldn’t have thought they’d be that easy either. To be able to start with the gingerbread dough already made makes it super appealing!

  3. 28


    Oh, you are mean! I just decided I needed to lose 2 lbs this week and you send me this. Hmmm… I could substitute these for all other food… Actually, I could do that quite happily. Maybe I will. I love, love, love gingerbread!

  4. 32

    Bianca says

    Found you via twitter and I am so glad I did! These look amazing!!! I can’t wait to try them out on my friends and family!

    • 36

      Diane says

      I had them at room temperature for the whole next day, beofre they were devoured. I’d estimate they’d be great at room temp. for two days, then refrigerate them. ~Diane

  5. 39

    Becky says

    Found these on Pinterest. So cute. Mine failed though. I doubled the cream cheese in the filling because 4 oz was pretty crumbly. When I pulled them out of oven, the cream cheese had melted into the cookie. Maybe doubling the cream cheese wasnt a good idea. Oh well, they were still delicious. Thank you!

    • 40

      Diane says

      if the cream cheese is at room temperature it shouldn’t be crumbly. Mine was very smooth. You don’t want the filling to be thin, but you could add a teaspoon of milk if you think it would need it.

      • 42

        Diane says

        You had the problem, that the filling was crumbly? If you beat in with a mixer it will come together. Beat on high unil it’s smooth and creamy. If it’s disappearing when baked, lower the temperature of your oven to 325 degrees.

        • 43

          Crystal says

          No, the filling was AMAZING! I ate a lot of it before it ended up in the cookies. :) The filling disappeared. I will try to lower the temperature next time. This recipe brings together two of my favorite things!

          • 44

            Diane says

            You could also try adding an egg to the filling as well as beating the cream cheese when it’s cold. I haven’t used the egg yet, it’s on my list to try. I did use cold cream cheese and got it to beat smooth with a flat paddle attachment. Thanks for letting me know. Happy Baking!

  6. 45

    Tonja says

    Hi – can you send me a quick email and let me know how many this makes? Want to make this for a cookie exchange party and want to buy enough stuff :)

    • 51

      Diane says

      Hi Jessie,
      Thanks so much for letting me know how much you like them as well as everyone else :) That is so great. I LOVE easy delicious recipes. Keep an eye out I have another version I’m will be making soon.

  7. 54

    Marlen says

    I made these and they were a huge hit. I will be making them again soon. Thanks for the great recipe. Can’t wait to see what else you come up with. :)

  8. 56

    KellyC says

    I just made these. The cookie dough wasn’t cooked all the way at the 9 minute mark so I cooked it for 2 minutes longer. All the cheesecake filling disappeared.

    • 57

      Lisa M says

      Mine did the same as Kelly’s the cheesecake filling puffed then sank down in the cookie as it cooled. I would like to make these for my cookie exchange. Any suggestions?

      • 58

        Diane says

        I am not sure what happened, my sank a bit, as you can see in the photo. You could make the cream cheese mixture thicker. (I used Philadelphia Cream Cheese, I know others are more watery when baking-I’ve goofed before and used store brand and did not have the result I wanted in cheesecake especially) Don’t make the well in them as deep should help too. I bake on the upper 1/3 of my oven and find all my baked goods come out better. Knowing your oven is key I think with little treats, they cook fast. Don’t whip the filling too much just make sure it’s creamy, creating too much air in it will have it swell up then fall more. If you think that may have covered it great, if not please feel free to email me if you think I can give you more pointers.

    • 59

      Diane says

      I just answered this concern from someone else. knowing your oven is key to baking mini treats I think, I used Philadelphia Cream Cheese, I’ve used store brands before and find they are higher in water and therefore give a different result. Over whipping the cream cheese with cause more air and they will rise and sink more and the filling will think out when baked. Just mix until creamy, once the cream cheese is at room temperature it doesn’t need much mixing to incorporate the sugar. I hope that helps. If you have other concerns feel free to email me.I would love to see you have the same results as I did on these.

  9. 60

    katie says

    i just made these. yum! I couldn’t find the Gingerbread cookie dough, so I used Pumpkin cookie dough, found in the grocery store, made by a local baker. Yum! I cooked mine for 11 minutes – I probably made them too big.

  10. 62

    Brandi says

    these look delicious!

    two questions:

    1. How long should they be expected to hold up? a few days, a week?

    2. Do they need to be refrigerated?

    Can’t wait to make them!

    • 63

      Diane says

      I made them one day and they were all gone the next :) so these weren’t refrigerated. If you need them past day two I’d refrigerate them when completely cooled. (moisture would be the enemy here if you cover them. I’d put them in the fridge uncovered and let them come to room temperature to serve. If you cover them, they could get moist and wouldn’t be cookie-like at all especially with this filling. You could do the balls and pressing ahead of time if you needed to be done with the work a day or so ahead and refrigerate them,before baking the filling I’d make the day you need it. Hope that helps. If you need more tips email me :)

  11. 64


    I’m obsessed with this idea for my company holiday party tomorrow! I have no time to do the whole “from scratch” nonsense tonight and these look amazing! Thank you so much for the idea!

  12. 67

    Liz says

    Has anyone tried to just roll the dough into balls, poke a hole and squirt in a dollop of filling? The cookies sound really good but I’d really rather not have to deal with mini tins and little paper cups.

    • 68

      Diane says

      Not sure how they would bane up that way, the filling may spread too thin in the center as it bakes, but it’s worth a try, let me know if you make them, and how they turn out.

  13. 69


    Apparently, my HUGE appetite for gingerbread prevented me from reading the recipe properly. I baked these in a regular muffin pan (they took about 15 minutes in my oven), and just sampled one while it was still warm (because I am a pig like that). Delicious! Perfectly easy treats for me and my non-baking tendencies. Thanks for sharing.

  14. 70

    Karen says

    Yum ! I couldn’t find the Pillsbury version of the Dough, so I bought already formed dough globs of gingerbread spice dough made by Immaculate Baking Co. They’re already portioned out just right for this recipe, AND it comes with a small packet odd coarse sugar, which I sprinkled on top before baking. Super! Thanks for the great idea!

  15. 71

    Aubrey Hall says

    I tried so hard to make these but they just didn’t turn out right :( Im sure I did something wrong. I did use the emaculate cookie dough, but the filling just kinda dissolved right into the cookie? I am going to try again they just look too good! Thanks Diane for the recipe.

    • 72

      Diane says

      I’m not sure why the filling disappears, unless it’s too thin. I would try more filling close to 2 teaspoons. I had two batches of these, neither time did the filling do that. Try baking at a lower temperature. 325. If you are baking in dark pans.

    • 74

      Diane says

      I found it in my local grocer store (Ralph’s) If you can’t locate it, you could use a package (Betty Crocker makes one) just add an additional 3/4 cup flour to thicken it up so they don’t swell too much.

  16. 78

    Rachel says

    Thanks Diane! Even though my filling melted into the cookie some too, I still won “Best Tasting Cookie” at a cookie exchange last night! There were about 25 other entries. My prize was an adorable little sparkly living tree :-)

  17. 80

    Amie says

    Do these need to be served warm or room temp? I want to make these the day before Christmas and I’m struggling with how to serve them!

  18. 81

    Tessa says

    I’m going to make these this year for Christmas…I’m going to swich up the filling though, I’d rather have a more cheesecake filling than a cream cheese icing filling. so I’ll use my fave cheesecake recipe (adding an egg, much less sugar and a little vanilla) Can’t wait to taste them! thanks for the inspiration!

    • 83

      Diane says

      That is so great, Pillsbury wanted three ingredient recipes I think 5 would have been nice. I’ve not had any filling bubble over or disappear and have made five varieties of these. After discussing it with the people who had trouble, we came to the conclusion that it’s most likely their ovens run hot, for that result to have happened. Glad you had success.

  19. 84

    Shailah says

    I wasn’t able to find the pillsbury gingerbread cookie dough in any of my local grocery stores including wal Mart & Safeway!!! :( I still plan to bake these today with a homemade gingerbread cookie recipe but not sure what recipe I should go with or whether they will turn out the right way?? This is a recipe I found online..will it work the same?
    3 cups all-purpose flour
    1 1/2 teaspoons baking powder
    3/4 teaspoon baking soda
    1/4 teaspoon salt
    1 tablespoon ground ginger
    1 3/4 teaspoons ground cinnamon
    1/4 teaspoon ground cloves
    6 tablespoons unsalted butter
    3/4 cup dark brown sugar
    1 large egg
    1/2 cup molasses
    2 teaspoons vanilla

    Thank you!!!

    • 85

      Diane says

      The biggest problem people are emailing me about with this recipe has to do with the filling. The only conclusion I’ve come to through emailing back and forth with people is the microwaved the cream cheese to soften it and that will certainly change the consistency. I left the cream cheese on my counter for about a half hour and it beat nicely and was nice and thick when I put the cheesecake mixture into the cookie dough. The other issue was oven temperature. If your oven runs on the hot side drop the temperature 25 degrees. I baked these in the upper 1/3 of my oven. I hope these tips help. I have received emails of plenty of people having great success with the recipe as it is, and people even posting them on their website with photos and they look just as mine do. If you have any other questions feel free to ask. You can email me directly if you’d like created by diane blog at
      As far as the gingerbread recipe. Since I haven’t used that recipe I really don’t know how it will be, just be sure it’s a bit on the thick side, the gingerbread cookie dough I used was firm.

      • 86


        I had a problem at first. But then I figured it out. It happened by accident when I ran out of filling. I had half of a pan ready to go but the other half needed more filling. I put the pan in the fridge while I made up more cream-cheese mixture. I filled the cooled cookies and put them in the oven. One side came out perfect the other side was a mess. So my theory is COOL THE ENTIRE TRAY FOR 20 IN THE FRIDGE BEFORE BAKING THEM!!! =D

  20. 88

    Blackbeard's Wyfe says

    Just made these sweet babies!!!
    I modified the recipe a bit. I added a couple of tablespoons of sour cream and a pinch of nutmeg, cinnamon, and cloves to the sour cream……
    Absolutely Yummy!!!
    Thanks for the recipe!

  21. 91

    Tammy says

    Tried twice…failed twice. Cream cheese was not microwaved nor off brand so these were not factors. Since the filling is cream cheese and sugar we will make another batch of filing and pipe in the now empty cookie shells and refrigerate until serving.

  22. 92


    I had some trouble with this recipe and I’m not sure why. The cheesecake filling came out hard and crusty on top and runny in the middle. I double and triple-checked the recipe and was following it exactly. Any idea why this may have happened?

  23. 96

    Chris says

    Found these on pinterest…I cannot wait to try them…but will – until my baker gets home from Scout camp this weekend!!


  24. 97

    Sunni says

    So, my future mother-in-law is coming to visit for the weekend so I decided I wanted to make a little something sweet to have around the house. Saw these on Pinterest and they looked SO good. HOWEVER……To sum it up, they didn’t turn out AT ALL! Let me start by saying, THEY TASTE FANTASTIC but I had to bake them for over twice the time stated in the recipe and they STILL didn’t bake correctly. The dough under the filling stayed gooey and stuck to the cupcake papers. Then the filling fell. For the filling I may be at fault: the 2 cups of powdered sugar was WAY too much for me and seemed like a ridiculous ratio to the cream cheese so I bumped it down to 1/2-3/4 a cup per 4oz of cream cheese. But, that’s just personal preference…

    SO, for anyone having the same or similar issues that I had, I ended up tweaking it all to get these little babies to turn out! I dipped the dough into a tiny bit of flour BEFORE putting it in the cupcake papers in the muffin tin. I made the necessary wells in the dough. Then I baked ONLY the gingerbread “crust” for about 10 minutes and, even though the dough would fall back into it’s well shape after resting a bit, I made sure to punch the middles down a bit just for good measure. I let the crust rest for a few minutes and then piped the filling into the wells. And, WHADDAYA KNOW?! IT WORKED! They didn’t stick or fall or any other crazy mess. And, they’re DELICIOUS! If you’re willing to work a bit harder and be creative these Gingerbread Cheesecake Bites are DIVINE!

      • 99

        Diane says

        I baked them after I piped the filling. If you are having trouble baking with the filling. Bake the Gingerbread part first them let cool and pipe filling on top.

        • 100

          Kate says

          On pan #4, I rolled cookie balls lightly in flour, made the well and then baked for 8 minutes. They fully puffed up. Then I let them cool about 10 minutes. They went back down with well still in place. I then piped the filling and put back in oven for 5-7 minutes. I let them cool and then put in refrigerator. Yummy! Turned out perfectly. Extra steps a bit time consuming but worth it. I couldn’t find Pillsbury Gingerbread so I used Immaculate Gingerbread (already in individual squares) and used Philly Cream Cheese.

          • 101

            Diane says

            Glad to hear they worked out in the end, yes as items bake differently they end up with different results. Did you add additional flour to the entire package first before rolling? Also after you press the well into them you can refrigerate them until they are cool 10 minutes if they were puffing up too much.

  25. 102

    Fred says

    Didn’t have pre-made dough, these gingerbread cups are deadly to what’s left of my wait line, because I’ve eaten two batchs trying to get them right. Now that I’ve comeback to check the recipe online I can see that I made them to big. Diane they are great. Thank You!

  26. 108

    Christy says

    These are absolutely delicious! Thank you for sharing! I couldn’t find refrigerated gingerbread dough, so I used the Betty Crocker Mix. After reading the comments, I baked the cookie part first and found they raised back up even, but as soon as they were out of the oven I push the center back down (with the bottom of a wisk) and let them cool before adding the filling. They came out perfection!

  27. 110


    I just made these for my husband’s work party and they turned out great. I took the tip about baking them without the cream cheese first, let the cookie cool, and then added the cream cheese. They look just like the pictures.

  28. 111

    Leah says

    I want to make these for Christmas, just not sure when to make them. How long will they last in the fridge? Do they freeze well?

    • 112

      Diane says

      I haven’t frozen them so I’m not sure about that. If you were to freeze them, I would bake and freeze the gingerbread cookie part and add the filling the day before or day of serving.
      If you make and assemble them according to my directions I think they would be fine if baked three days ahead and refrigerated, then brought to room temperature before serving.
      Hope that is helpful.

    • 114

      Diane says

      yes of course, just be sure to add enough flour that the dough won’t puff up to much and you should be all set!

  29. 115

    Jackie says

    I made these yesterday and they were delicious! I followed the recipe exactly, I didn’t add the extra flour but did chill them before baking. They looked just like picture. Thank you for sharing:)

    • 119

      Diane says

      the 30 oz tube of dough makes between 36-48 mini bites (mini muffin pan size) depending on how perfectly I measure each one :)

  30. 120


    I’m at high altitude, so that might be the cause of the problem I experienced. The cream cheese filling burst and then sunk, leaving the cookie cups empty and glazed.

    I decided that the cheesecake filling was pretty much just frosting anyway, so I baked the rest of mine blind (after pricking the bottoms with a fork) and then filled them after they cooled. I sprinkled them with some red sprinkles to make them festive, and they looked and tasted great!

    I recommend other people bake a few first as a test. If they don’t work for you, then try just filling them later and not baking the filling.

  31. 122

    Sandra says

    I made these tonight because I’ve been dying to try this recipe. I used the flour in the recipe and they came out great! Haven’t actually tasted them but I’m sure they’ll be great! Pinned your recipe to my Pinterest board! Thanks!

  32. 123

    Becky says

    Made these today but adjusted for Valentine’s Bunco! Used Red Velvet cookie dough roll I happened to run across at grocery. I first baked them according to your recipe but I think the cookie dough was a bit different from the gingerbread. They puffed up in baking but collapsed when they cooled. I did the second batch baking without the filling. I removed from the oven then gently touched the center. They immediately collapsed and I filled them with the cream cheese filling and ran them back in the oven for another 3-4 minutes. They turned out great! Very rich!

    • 124

      Diane says

      Glad they turned out well. Each type of cookie dough is different and bakes differently, if you shape them, then refrigerate them until cool, then bake them they hold their shape well too.

  33. 126

    Kathy says

    I made these tonight and will fill them tomorrow. They took about 15 minutes to bake in my oven which is way off. Anyway, I took them out after 9 minutes and they had raised a lot in the center so I floured the end of my tool and indented them again. They were perfect after doing this. I’ll double the filling since I’m not baking it and hope they’ll be a hit at my dinner party tomorrow.

    Thanks for a great idea. They smell wonderful while they are baking too!


  34. 127

    Amy says

    Tried the pillsbury premade dough. Didnt like as well as the package dry mix I believe that is by Betty Crocker. Betty Crocker dry mix made a chewy cookie, the pillsbury premade roll cookie was too light and almost cake like.

    • 130

      Diane says

      If you want to make them ahead of time, I would make the cookie part, bake and freeze them. Then fill them on the day you will serve them (without baking the filling) And they will be better than freezing with the filling in the, as there will be too much moisture and when they thaw they would not be the best consistency.

  35. 131

    Sallie McGrath says

    Did you ever try these with the egg added to the filling? I just made them as directed. While the smell delicious and look very pretty the center is essentially cream cheese frosting, not cheesecake. Would love to try again with a “true” cheesecake center if you have suggestions. Thanks!

  36. 133

    Trisha Delaney says

    I am so excited to try these :) I made homemade dough yesterday and refrigerated it overnight so that it is good and firm. Going to bake the cookies today, and pipe in the filling tomorrow before we head to my in-laws for Thanksgiving. I was reading the comments to see if people thought baking the filling was better or piping it in after since you said both worked. I was hoping piping the filling in after would be the best option so it would be easier to store them over night :) Can not wait to taste them and share them! Thanks Diane!

    • 135

      Diane says

      I have made them many times without issues, yes others have had issues. It does happen with the difference of ingredients. The amount of water in cream cheese can effect how thick and creamy the filling is. You can bake the cookie empty and fill them when they are cooled. You can add an egg to the mixture along with a tablespoon of flour to thicken the filling before baking as well.

  37. 136

    Courtney says

    Now if I were to make these with a homemade gingersnap cookie dough recipe, what changes would be necessary? I’m not sure how much one Pillsbury dough sheet yields compared to a normal recipe of about two or three dozen…

    • 137

      Diane says

      The dough I used made about 3 dozen. If your cookie dough recipe normally makes 3 dozen cookies, it will most likely make more of these as they are smaller. You can always make more filling if needed.

  38. 138

    Karen says

    Used the trick of adding flour to the dough and these baked up just like the pictures! This is the third time I’ve made these, and the first using the Pillsbury brand rather than Immaculate Baking Co. I have to say the Immaculate ones have a better flavor to me because they’re spicier sonehow. Either way, these are delicious! Thanks for the idea!

    • 139

      Diane says

      So happy you liked them, and yes each brand will have different flavors, you can always spice up any dough with more ginger and clove to give it the gingerbread yumminess too :)


  1. […] Gingerbread Cheesecake Bites | Created by Diane Bake at 350 degrees for 9 minutes, or until the cookie part comes out with a nearly clean toothpick, they will continue to bake a bit when the pan is out of the oven cooling down. Do not over fill the dough, when the cookie bakes it will rise. Gingerbread Cheesecake Bites Printable Recipe Beat cream cheese, powdered sugar and vanilla to create the cream cheese filling. Place filling into a piping bag, cut off the edge and fill each with a teaspoon or so of cheesecake mixture. […]

  2. […] Bake at 350 degrees for 9 minutes, or until the cookie part comes out with a nearly clean toothpick, they will continue to bake a bit when the pan is out of the oven cooling down. Do not over fill the dough, when the cookie bakes it will rise. Gingerbread Cheesecake Bites | Created by Diane […]

  3. […] decided to make them for our annual Christmas ugly sweater party. They were yummy. You can find the recipe here. I made my gingerbread dough using this recipe instead of buying the Pillsbury dough and it worked […]

  4. […] few weeks ago, however, she put up a creation that I knew I had to find a way to make. These little Gingerbread Cheesecake Bites were adorable and contained several of my favourite holiday flavours in one little […]

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