Gingerbread Cheesecake Cookie Cups Recipe
Experience the ultimate holiday delight with our Gingerbread Cheesecake Cookies. Discover a mouthwatering blend of gingerbread and cheesecake in a delicious dessert.
As the holiday season approaches, it’s time to elevate your cookie game with sweet treats that combine the classic flavors of gingerbread and the creaminess of cheesecake – Gingerbread Cheesecake Cookies
Our Gingerbread Cheesecake Cookie Cups are the perfect fusion of spiced warmth and decadent smoothness.
These Gingerbread Cheesecake Cookies are a delightful holiday twist on classic gingerbread cookies, combining the warm spices of gingerbread with the creamy richness of cheesecake.
To make them, you create a chewy gingerbread cookie cup by pressing gingerbread cookie dough into a muffin tin, then filling each cup with a creamy cheesecake mixture. This bite-sized treat is baked to perfection, resulting in a tasty fusion of gingerbread and cheesecake.
These cookie cups are ideal for holiday parties, Christmas gatherings, or as a festive dessert for any winter occasion. They make a great addition to dessert platters or as a sweet treat for friends and family during the 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 large 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.
After making the gingerbread cookie dough, chill it in the refrigerator for about 30 minutes to an hour. Chilled dough is easier to work with and holds its shape better in the muffin tin.
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 the baked cheesecake cups are cooling, make the cream cheese mixture.
Mix the cream cheese, brown sugar, powdered sugar, ginger and cinnamon together until smooth.
To neatly fill the gingerbread cookie cups with the cheesecake mixture, consider using a piping bag or a resealable plastic bag with the corner snipped off. This makes it easier to control the filling.
Pipe the cream cheese filling or add a dollop of cheesecake into cooled cookie cups.
Top your Gingerbread Cookie Cups with a cute gingerbread candy or cookie!
For the best texture and flavor, chill the Gingerbread Cheesecake Cookie Cups in the refrigerator for a few hours or overnight before serving. This allows the flavors to meld and the cheesecake filling to firm up.
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Gingerbread Cheesecake Cookies FAQs
Can I make these cookie cups in advance for a party?
Yes, you can make the cookie cups in advance and store them in an airtight container at room temperature. Add the cheesecake filling just before serving to maintain freshness.
How should I store leftover Gingerbread Cheesecake Cookie Cups?
Leftover cookie cups can be stored in the refrigerator in an airtight container for a few days. They may also be frozen for longer storage, but the texture may change slightly upon thawing.
Can I customize the cheesecake filling with different flavors or toppings?
Absolutely! You can experiment with the cheesecake filling by adding flavorings like lemon zest, almond extract, or pumpkin spice for a unique twist. Toppings like crushed gingersnap cookies, caramel sauce, a sprinkle of cinnamon or whipped cream can enhance the presentation and taste.
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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