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Gingerbread Cheesecake Cookie Cups Recipe

Gingerbread Cheesecake Cookie Cups Recipe

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These soft and chewy Cookie Cups are a sweet little dessert for the holidays. Finish them off with a Gingerbread Cheesecake filling and a candy decoration.

One of my favorite things about the holidays is all of the baking. Between Christmas cookies, cupcakes, pies, oh my! I love baking these sweet treats and sharing with my friends and neighbors. It’s nice to brighten someone’s day!

These Gingerbread Cheesecake Cookie Cups are super easy and super delicious. Oh and let’s not forget super cute!

The cookie cups are soft and and chewy. They’re the perfect little cup to hold the gingerbread cheesecake filling.

I love mini desserts like these Gingerbread Cheesecake Cookie Cups because you don’t have to commit to just one dessert and they satisfy your sweet tooth without a huge dessert. They’re just perfect on a holiday dessert table.

How to Make This Adorable Gingerbread Cheesecake Cookie Cups Recipe

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

Let’s get started making Gingerbread Cheesecake Cookie Cups

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. The problem for a lot of people is that they leave cookies in the oven too long because they don’t think they are finished baking. But, it’s ok. they will continue cooking as they cool.

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.

Top your Adorable Gingerbread Cheesecake Cookie Cups with a cute gingerbread candy!

These are best stored in the refrigerator until ready to serve. 

Adorable Gingerbread Cheesecake Cookie Cups Recipe

Adorable Gingerbread Cheesecake Cookie Cups Recipe

Yield: 16
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

These soft and chewy Cookie Cups are a sweet little dessert for the holidays. Finish them off with a Gingerbread Cheesecake filling and a candy decoration.

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

    1. Preheat oven to 350 degrees. Coat mini cupcake pan with cooking spray. 
    2. Cream butter and sugar together until light and fluffy.
    3. Add the molasses and egg, beat until well combined.
    4. In a separate bowl, combine the dry ingredients, then to the wet ingredients and mix until fully combined..
    5. Make balls of about 2 tbsp. of cookie dough. And place into each muffin cup.
    6. Bake for 10-12 minutes.
    7. 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.
    8. Allow cookies to finish cooling.
    9. While cookies are cooling, make the cheesecake filling.
    10. Mix the cream cheese, brown sugar, powdered sugar, ginger and cinnamon together until smooth.
    11. Pipe the cheesecake filling into cookie cups.
    12. These are best stored in the refrigerator until ready to serve.  

Did you make this recipe?

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