Gingerbread Cheesecake Bites

  • Prep 5 min
  • Total 30 min
  • Ingredients 4
  • Servings 12
Gingerbread Cheesecake Bites

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated gingerbread cookies
1
cup powdered sugar
2
oz cream cheese, softened
1/2
teaspoon vanilla

Steps

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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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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