Gingerbread Cheesecake Bites
A delicious gingerbread cookie baked into. a mini cup stuffed with cheesecake
Servings: 3 dozen+
Ingredients
- 1 batch of gingerbread cookie dough my homemade recipe is linked in the post, you'll need to print it separately or use a (30 oz) package of Pillsbury Gingerbread Cookie Dough (refrigerated section)
- 4 oz cream cheese room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- 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.
- Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off the edge of the bag. Place one teaspoon or so of filling into each area of cookie dough.
- Bake at 350 degrees for 9 minutes or until cookie tested with a toothpick comes out almost clean.
- Don't overfill the cookies with filling as they will rise when baked.
- Let cool before removing it from the cupcake pan.
Notes
these keep well for the day at room temperature if you bake them ahead of time. Refrigerate them and remove from the refrigerator an hour before serving, so they can come to room temperature.
The cookie dough is firm.
If you use another cookie dough and it is on the soft side, add 1/2-1 cup flour. The cookie dough should be on the FIRM side so the filling does not get absorbed by the cookie dough as they are baking.
The cookie dough is firm.
If you use another cookie dough and it is on the soft side, add 1/2-1 cup flour. The cookie dough should be on the FIRM side so the filling does not get absorbed by the cookie dough as they are baking.