These Gingerbread Cheesecake Bites combine the cozy warmth of gingerbread with the creamy richness of cheesecake for the ultimate festive treat. Perfectly portioned into bite-sized delights, they’re a wonderful addition to any holiday dessert table.
Why You’ll Love This Recipe
You’ll adore these little bites for their comforting holiday flavors and creamy filling wrapped in a soft yet spiced gingerbread shell. They’re simple to make, crowd-pleasing, and can be prepared with store-bought or homemade dough.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 batch gingerbread cookie dough (homemade or one 30 oz package of Pillsbury Gingerbread Cookie Dough)
4 oz cream cheese, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350°F (175°C) and line a mini muffin pan with paper liners.
Roll 2 teaspoons of gingerbread dough into small balls and place them in the liners.
Using a floured teaspoon or the end of a mini rolling pin, press an indentation into the center of each ball to create a small well.
In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy.
Transfer filling into a piping bag and fill each dough cup with about 1 teaspoon of cheesecake mixture.
Bake for 9 minutes, or until a toothpick inserted in the cookie portion comes out nearly clean.
Allow to cool in the pan before removing.
Servings and timing
Makes about 3 dozen bites.
Prep time: 10 minutes
Cook time: 9 minutes
Total time: 19 minutes
Variations
Homemade Dough: Use your favorite gingerbread cookie dough recipe if you can’t find the pre-made dough.
Topping Options: Dust with cinnamon sugar or drizzle with melted white chocolate once cooled.
Pumpkin Twist: Add 2 tablespoons of pumpkin puree to the filling for a fall-inspired variation.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about an hour before serving. For longer storage, freeze up to 1 month and thaw overnight in the fridge.
FAQs
How do I prevent the filling from sinking into the dough?
Make sure your cookie dough is firm. If it’s too soft, add ½ to 1 cup of flour before shaping.
Can I use a different cookie dough?
Yes, but firmer doughs work best to hold the cheesecake filling.
Can these be made ahead of time?
Absolutely. Bake them a day in advance and store them refrigerated until ready to serve.
How do I make them look neat?
Use a piping bag for the filling to get a clean, even appearance.
Can I bake the cookie cups first, then add filling?
Yes, you can bake the dough cups alone, cool them, and then add filling for a more defined shape.
What if I don’t have a mini muffin pan?
You can use regular muffin tins and adjust baking time to around 12 minutes.
Can I freeze these bites?
Yes, freeze in an airtight container for up to 1 month.
How do I keep them from sticking to the pan?
Always use paper liners to make removal easy and prevent sticking.
Can I reduce the sugar in the filling?
Yes, reduce powdered sugar slightly, though it will affect the texture and sweetness.
Are these best served cold or at room temperature?
They’re most flavorful when brought to room temperature before serving.
Conclusion
Gingerbread Cheesecake Bites are the perfect mix of spicy, sweet, and creamy — a festive favorite that’s simple to make yet impressive to serve. Whether for a party platter or a cozy evening treat, these little bites capture the joy of the holidays in every mouthful.
These Gingerbread Cheesecake Bites are a festive blend of warm holiday spices and creamy cheesecake filling, baked into bite-sized treats that are perfect for any holiday dessert spread.
Author:Sophia
Prep Time:10 minutes
Cook Time:9 minutes
Total Time:19 minutes
Yield:36 bites
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
1 batch gingerbread cookie dough (homemade or one 30 oz package of Pillsbury Gingerbread Cookie Dough)
4 oz cream cheese, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line a mini muffin pan with paper liners.
Roll 2 teaspoons of gingerbread dough into balls and place them in each liner.
Using a floured teaspoon or the end of a mini rolling pin, press an indentation into the center of each dough ball to create a well.
In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until creamy.
Transfer filling into a piping bag and pipe about 1 teaspoon of filling into each dough well.
Bake for 9 minutes, or until the cookie portion is set and a toothpick inserted comes out nearly clean.
Cool completely in the pan before removing and serving.
Notes
Use firm dough to prevent filling from sinking too much—add a bit of flour if needed.
Top with cinnamon sugar or a drizzle of white chocolate once cooled.
Let bites come to room temperature before serving for best flavor.
Freeze for up to 1 month and thaw in the fridge overnight.
Use a piping bag for neat, uniform filling in each cup.
