Want to have the cutest dessert at the holiday party? Or how about the most delicious AND cutest, the one that everyone asks for the recipe and wants you to make again! Check out the best Gingerbread Cheesecake Cookie Cups!
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Jump to RecipeYou know that one person at EVERY holiday party who has the best desserts, always? Now you can have the best dessert and the most adorable one with this Gingerbread Cheesecake Cookie Cup recipe!
These are the sweetest looking and best tasting holiday treat, you’ll want to eat them all year round!
They are not only adorable and delicious but they are easy to make! Grab your kids and have them help you make them to start a fun new holiday tradition!
How Should I Store These Gingerbread Cheesecake Cups?
I would recommend storing them in an airtight container in the fridge (due to the butter and cream cheese). Let them sit on the counter for about 2 hours before serving!
What if I Want to Make One Large Cheesecake Cup?
Simply add your cookie cup batter into a 9″ round cake pan and fill with your cheesecake batter! Delicious!
My Favorite Baking Tools
Grab my favorite baking tools here!
If you want to purchase the adorable gingerbread people for the top of the cups, you can follow this link to purchase them!
Gingerbread Cheesecake Cups
Ingredients
Cookie Cup Ingredients
- 3/4 cup butter softened to room temperature
- 1 cup packed brown sugar
- 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 corn starch
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
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Preheat oven to 350 degrees. Coat mini cupcake pan with cooking spray
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Cream butter and sugar together until light and fluffy
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Add the molasses and egg, beat until well combined
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In a separate bowl, combine the dry ingredients, then to the wet ingredients and mix until fully combined
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Make balls of about 2 tbsp. of cookie dough. And place into each muffin cup
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Bake for 10-12 minutes
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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
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While cookies are cooling, make the cheesecake filling. Mix the cream cheese, brown sugar, powdered sugar, ginger and cinnamon together until smooth
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Pipe the cheesecake filling into cookie cups
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These are best stored in the refrigerator until ready to serve
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