Gingerbread Cheesecake Bites Recipe
Introduction
These Gingerbread Cheesecake Bites combine the warm, spicy flavors of gingerbread with a creamy cheesecake center for a delightful holiday treat. Perfectly portioned as bite-sized snacks, they’re quick to make and sure to impress your guests.
Ingredients
- 1 batch of gingerbread cookie dough
- 4 oz cream cheese (room temperature)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Roll two teaspoons of gingerbread cookie dough into a ball for each bite. Place each ball into a paper liner inside a mini cupcake or muffin pan. Use a flour-dusted mini rolling pin or the back of a teaspoon to create a small well or indentation in the center of each dough ball.
- Step 2: In a bowl, beat the room temperature cream cheese with powdered sugar until smooth. Stir in the vanilla extract. Transfer the filling into a piping bag and cut off the tip.
- Step 3: Pipe about one teaspoon of the cream cheese filling into the indentation of each dough ball. Be careful not to overfill, as the filling will rise slightly during baking.
- Step 4: Bake in a preheated oven at 350°F (175°C) for 9 minutes, or until a toothpick inserted into the cookie part comes out almost clean.
- Step 5: Allow the cheesecake bites to cool completely before removing them from the cupcake pan.
Tips & Variations
- For extra flavor, add a pinch of cinnamon or nutmeg to the cream cheese filling.
- Use store-bought gingerbread dough to save time without compromising taste.
- Try drizzling melted dark chocolate over the cooled bites for a festive touch.
Storage
Store the gingerbread cheesecake bites in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. These bites can also be frozen for up to one month; thaw overnight in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cream cheese filling ahead of time?
Yes, the cream cheese filling can be prepared a day in advance and stored in the refrigerator. Bring it to room temperature and re-whip slightly before piping into the dough.
What if I don’t have a piping bag?
You can use a resealable plastic bag with a small corner cut off to pipe the filling. Alternatively, a teaspoon can be used to gently spoon the filling into each dough indentation.
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Gingerbread Cheesecake Bites Recipe
- Total Time: 19 minutes
- Yield: 3 servings (approximately 12 bites) 1x
Description
Delightfully festive Gingerbread Cheesecake Bites combine the warm spices of gingerbread cookie dough with a smooth, creamy vanilla cheesecake filling. Perfect as bite-sized treats for holiday parties or cozy winter gatherings, these easy-to-make mini cheesecakes deliver the best of both worlds in every mouthful.
Ingredients
Gingerbread Cookies
- 1 batch of gingerbread cookie dough
Cheesecake Filling
- 4 oz cream cheese, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cookie Dough Balls: Roll two teaspoons of gingerbread cookie dough into individual balls. Place each dough ball into a paper liner within a mini cupcake or muffin pan. Use a flour-dipped mini rolling pin or the back of a teaspoon to gently press an indentation or well into the center of each dough ball to hold the filling.
- Make the Cheesecake Filling: In a mixing bowl, beat the room temperature cream cheese with powdered sugar until smooth and creamy. Stir in the vanilla extract thoroughly. Transfer the filling into a piping bag and cut off the tip.
- Fill the Cookies: Pipe about one teaspoon of cheesecake filling into the indentation of each dough ball, taking care not to overfill as the filling will rise during baking.
- Bake the Cheesecake Bites: Preheat your oven to 350°F (175°C). Bake the filled cookie dough balls for about 9 minutes, or until a toothpick inserted near the edge of the cookie comes out almost clean, indicating they are set but still moist.
- Cool and Serve: Allow the cheesecake bites to cool completely in the pan before gently removing them from the paper liners. Serve chilled or at room temperature for best flavor and texture.
Notes
- Use room temperature cream cheese to ensure smooth filling without lumps.
- Do not overfill the cookie dough wells to prevent spilling or overflowing during baking.
- Allow the cheesecake bites to cool completely in the pan to maintain their shape when removing.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days in an airtight container.
- Optionally, dust with powdered sugar or garnish with a small dollop of whipped cream before serving for extra presentation.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread cheesecake bites, mini cheesecake, holiday dessert, gingerbread cookies, creamy cheesecake filling, bite-sized treats
