Gingerbread Cheesecake Bites

gingerbread cheesecake bites Dessert
Gingerbread Cheesecake Bites
  • Prep 5 min
  • Total 30 min
  • Ingredients 4
  • Servings 12

These cream cheese centered mini-bites are our new favorite holiday goodie. MORE+ LESS-

Updated November 28, 2011
Pillsbury™ Cookie Dough
Make with
Pillsbury™ Cookie Dough


roll (16.5 oz) Pillsbury™ refrigerated gingerbread cookies
cup powdered sugar
oz cream cheese, softened
teaspoon vanilla


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  • 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

  • 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

No nutrition information available for this recipe

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