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Gingerbread Cheesecake Cups

Servings 16 cookie cups


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


  1. Preheat oven to 350 degrees. Coat mini cupcake pan with cooking spray

  2. Cream butter and sugar together until light and fluffy

  3. Add the molasses and egg, beat until well combined

  4. In a separate bowl, combine the dry ingredients, then to the wet ingredients and mix until fully combined

  5. Make balls of about 2 tbsp. of cookie dough. And place into each muffin cup

  6. Bake for 10-12 minutes

  7. 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

  8. While cookies are cooling, make the cheesecake filling. Mix the cream cheese, brown sugar, powdered sugar, ginger and cinnamon together until smooth

  9. Pipe the cheesecake filling into cookie cups

  10. These are best stored in the refrigerator until ready to serve