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MealDessertsCakesCupcakesSeasonalApplianceLow-CalorieUnder 1 HourUnder 45 MinutesSpecial OccasionBakery GoodsIndulgent SweetsWinterPartyBakingSnacksKid-FriendlyAppetizersChristmasUnder 30 MinutesEasy5 Ingredients or LessNorth American

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!

Bella Lopez
Tasty Team
85% would make again

30 minutes

Mini Gingerbread Cheesecake Bites

30 minutes

Ingredients

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.

Preparation

  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!
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Mini Gingerbread Cheesecake Bites