Try these gingerbread cheesecake cookie cups for a festive holiday dessert. They’re simple to make and sure to impress your guests!
If you’re looking for an easy and festive Christmas cookie recipe, look no further than these gingerbread cheesecake cookie cups.
They’re simple to make and perfect for holiday gatherings. Plus, they’re sure to impress your guests with their adorable appearance and delicious flavor full of gingerbread spice.
This Gingerbread Cheesecake Cookie Cups recipe is perfect for those who want a bit of both worlds this holiday season – the classic gingerbread flavor with a creamy cheesecake layer.
These sweet treats are a perfect way to quench a sweet tooth as a delicious dessert at holiday parties.
Made with a Gingerbread cookie base and topped with a creamy cheesecake filling, this bite-sized treat is the perfect combination of sweet and spicy. And to top it all off, each chewy gingerbread cookie cup is garnished with a mini gingerbread man – how cute is that?!
If you love the flavor of gingerbread, be sure to try these gingerbread cupcakes with a cinnamon cream cheese frosting this holiday season!
How to Make Gingerbread Cheesecake Cookies Recipe
Ingredients for the Cookies
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup packed brown sugar
- 1 egg
- 3 TBSP molasses
- 2 cups all purpose flour
- 2 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- Small pinch of cloves
- 1 tsp baking soda
- 2 tsp cornstarch
Cheesecake Recipe Ingredients:
- 12 oz cream cheese at room temperature, softened
- 1 cup powdered sugar
- 3/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
Instructions
Pre heat oven to 350 degrees. Coat mini cupcake pan with cooking spray.
Cream butter and granulated sugar together until light and fluffy in a large bowl.
Add the molasses and egg, beat until well combined.
In a separate bowl, combine the dry ingredients, then to the wet ingredients and mix until fully combined with the flour mixture, until a soft dough forms.
Make cookie dough balls of about 2 tbsp of cookie dough using a medium cookie scoop and place into each muffin cup. Continue with remaining dough.
Your gingerbread cups will need a bake time for 10-12 minutes until golden brown.
Remove from oven and using a the back of a small teaspoon pressed into the center of each cookie to form the bowl.
Place cookies on a wire rack to finish cooling.
While cookies are cooling, make the cream cheese frosting.
Mix the cream cheese, brown sugar, powdered sugar, ginger and cinnamon together until smooth.
Pipe the cream cheese mixture or add a dollop of cheesecake into cooled cookie cups.
Top your Gingerbread Cookie Cups with a cute gingerbread candy or gingerbread cookie!
How to store your Cookies
Gingerbread Cheesecake Bites are best stored in the refrigerator until ready to serve and will keep well stored in an air-tight container for up to 1 week after baking if stored properly!
Variations on Toppings
The next time you can make any flavor of cream cheese filling you’d like – Make blueberry cheesecake cookies, raspberry cheesecake cookies or strawberry cheesecake cookies!
These are like a slice of cheesecake in cookie form! So think of all of the toppings you can add to them: fresh blueberries, orange zest, peanut butter or caramel sauce, white chocolate chips, fresh strawberries, pumpkin spice, cherry pie filling or lemon zest.
Gingerbread Cheesecake Cookie Recipe
Ingredients
- Cookie Cup Ingredients:
- 3/4 cup butter, softened to room temperature
- 1 cup packed brown sugar
- 1 egg
- 3 TBSP molasses
- 2 cups flour
- 2 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- Small pinch of cloves
- 1 tsp baking soda
- 2 tsp cornstarch
- Cheesecake Ingredients:
- 12 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 3/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
Instructions
- Preheat oven to 350 degrees. Coat mini cupcake pan with cooking spray.
- Cream butter and sugar together until light and fluffy.
- Add the molasses and egg, beat until well combined.
- In a separate bowl, combine the dry ingredients, then to the wet ingredients and mix until fully combined..
- Make balls of about 2 tbsp. of cookie dough. And place into each muffin cup.
- Bake for 10-12 minutes.
- Remove from oven and using a the back of a small teaspoon measuring spoon press in the cups of the cookie to form the bowl.
- Allow cookies to finish cooling.
- While cookies are cooling, make the cheesecake filling.
- Mix the cream cheese, brown sugar, powdered sugar, ginger and cinnamon together until smooth.
- Pipe the cheesecake filling into cookie cups.
- These are best stored in the refrigerator until ready to serve.
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