Gingerbread Cheesecake Cookie Cups
These Gingerbread Cheesecake Cookie Cups are a festive treat that combines soft, chewy gingerbread cookies with a creamy, spiced brown sugar cheesecake filling. Perfect for Christmas dessert tables or holiday cookie exchanges!
Equipment
- muffin pan for shaping cookie cups
- mixing bowls for cookie and cheesecake mixtures
- hand mixer or stand mixer for creaming and mixing
- cookie scoop to portion dough
- measuring spoons for pressing centers
- piping bag or spoon for adding cheesecake filling
- cooling rack for cooling cookie cups
Ingredients
- 2 1/4 cups all-purpose flour (293g)
- 2 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 pinch cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature (168g)
- 2/3 cup packed brown sugar (150g)
- 1 large egg
- 3 tablespoons molasses (45ml)
- 12 ounces cream cheese, room temperature (339g)
- 1 3/4 cups powdered sugar (201g)
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (176°C) and spray a cupcake or muffin pan with non-stick spray.
- In a medium bowl, combine flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and brown sugar for 2–3 minutes until light and fluffy. Add the egg and molasses; mix until combined.
- Add dry ingredients to the wet mixture and beat until just combined. Do not overmix.
- Form balls of about 2 tablespoons of dough and press into the bottom and halfway up the sides of each muffin cup to form cookie cups.
- Bake 8–10 minutes, or until edges are just golden. Cool for 10 minutes, pressing centers down with a measuring spoon if needed. Transfer to a rack to cool completely.
- In a bowl, beat cream cheese, powdered sugar, vanilla, and cinnamon until smooth and creamy.
- Pipe or spoon cheesecake filling into cooled cookie cups. Add sprinkles if desired.
- Refrigerate in an airtight container until ready to serve. Serve chilled or at room temperature.
Notes
Storage: Keep in an airtight container in the refrigerator up to 4 days. Serve chilled or close to room temperature for the best flavor.
Tip: Use a tablespoon to gently press down the centers after baking to form perfect cups. Add festive sprinkles or whipped cream on top before serving.
Tip: Use a tablespoon to gently press down the centers after baking to form perfect cups. Add festive sprinkles or whipped cream on top before serving.