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Mini Gingerbread Cheesecake Bites

Who doesn't love a cute bite-size seasonal dessert?! Bake store-bought gingerbread cookie dough into cups, fill with cheesecake filling, and garnish with festive holiday sprinkles!

Tasty Team
December 20, 2022

30 minutes

Mini Gingerbread Cheesecake Bites

30 minutes


for 24 bites

  • nonstick cooking spray, for greasing
  • 16 oz pre-made gingerbread cookie dough (455 g)
  • 6 oz softened cream cheese (170 g)
  • ⅓ cup sour cream (80 mL)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (110 g)
  • whipped cream, for garnish
  • holiday sprinkle, for garnish

Nutrition Info

  • Calories 137
  • Fat 5g
  • Carbs 20g
  • Fiber 0g
  • Sugar 12g
  • Protein 1g

Estimated values based on one serving size.


  1. Preheat the oven to 350°F (180°C). Grease a 24-cup mini muffin pan with nonstick spray.
  2. Portion the gingerbread cookie dough into 1½–2 tablespoons pieces, then add each piece into a mini muffin cup.
  3. Bake for 12–15 minutes, or until a toothpick inserted into the center of a cookie comes out clean.
  4. Meanwhile, make the cheesecake filling: In a medium bowl, use an electric hand mixer on medium speed to whip together the cream cheese, sour cream, vanilla, and powdered sugar until smooth. Transfer the filling to a piping bag and snip an opening in the tip.
  5. Use the bottom of a shot glass to press down firmly into the center of each gingerbread cookie to create a cup. Pipe the cheesecake filling into each cookie cup, then top with whipped cream and sprinkles.
  6. Serve immediately, or chill in the refrigerator until ready to serve, up to 1 day.
  7. Enjoy!
  8. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.
Mini Gingerbread Cheesecake Bites