Gingerbread Cheesecake Bites

Blogger Diane Schmidt of Createdby-Diane shares a quick and easy Gingerbread Cheesecake Bites recipe. These cookies combine two great holiday flavors that you won’t want to miss.

–

Save & Share

Servings 12

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 6 )

9ae9b4e3-dee4-4927-b308-9472e90fc231

ingredients 4
Prep Time 5 min
Total Time 30 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated gingerbread cookies

1: cup powdered sugar

2: oz cream cheese, softened

1/2: teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Place miniature paper baking cup in each of 24 mini muffin cups.
2 For each cookie, shape 2 teaspoons dough into ball; place 1 ball in each muffin cup; press thumb into center of each to make indentation.
3 In small bowl, beat powdered sugar and cream cheese with spoon until smooth; stir in vanilla until blended. In pint-size resealable food-storage plastic bag, place cream cheese filling. Cut small opening diagonally across bottom corner of bag. Pipe about 1 teaspoon filling into each indentation.
4 Bake 9 minutes or until toothpick inserted in cookie (not filling) comes out almost clean. Cool completely before removing from muffin cups. Store in airtight container, refrigerating any remaining cookies after 24 hours.

EXPERT TIPS

toggle

Expert Tips

For best results, don't overfill dough with filling, as cookies will rise during baking

To help prevent filling from cracking, be sure cool cookies completely before removing from muffin cups.

Nutrition Information

Review & Comments

Write a Review

cburney123

report Posted Nov. 27, 2012 12:45 PM

I made these last year for Christmas and they were a big hit. I do think they need more filling so definitely make more than what the recipe calls for. If you put more batter in the middle than what the recipe says, they turn out more cheesecake like. I like the idea of adding an egg and making it more of a cheesecake batter, too, but haven't tried that yet. I brought them to my office, and they were a big hit! Super easy to make and makes a lot.

createdbydiane

report Posted Nov. 26, 2012 10:43 AM

If you are having trouble with the filling melting, chill the dough and filling before baking. Another option is to bake the gingerbread dough and add the filling after the cookie dough is cooked.

tpendley1979

report Posted Nov. 10, 2012 11:05 AM

I have made these cookies 4 times. The most successful way was to use the gingerbread as a crust for the mini cheesecakes. I added an egg to the cream cheese to make a cheesecake batter. I've made them like thumbprint cookies and the cream cheese dissolved even with the egg in it. The cream cheese dissolved when it was only cream cheese and powdered sugar and vanilla, too. We need more explanation of how to on this one.

TLL12

report Posted Sep. 10, 2012 8:31 PM

Same results as previous comment. Nothing but a gooey mess in the middle. If I had thought about it a little before making this recipe, the filling is mostly powdered sugar.

Shemars

report Posted Dec. 15, 2011 5:25 PM

Followed the directions to the letter and they turned out awful!!! The cream cheese filling dissolved into the cookie as it oooled and completely dissapeared leaving behind a gooey looking mess!