Are you in a rush and need a great dessert recipe?
Look no further. These gingerbread cheesecake bites from Created by Diane are so good, and everyone will think it took you hours to make and bake.
I searched around for the Pillsbury gingerbread dough (come on, we all have to cheat on “baking from scratch” once in a while) and when I couldn’t find it I was losing hope that it was too late in the season.
But I finally found it in one of the larger grocery stores (hallelujah!) and rushed home to make them right away.
Since it’s -4 degrees outside, I fell in love with the smell of these baking in my oven as I sipped my hot cup of coffee. Mmmm… Saturdays.
The original recipe said it makes 48, though mine only made 36.
What You Need
4 oz cream cheese, room temperature
2 cups powdered sugar
1 teaspoon vanilla
Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper lines mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon.
Beat cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough.
Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean.
Don’t over fill the cookies with filling as they will rise when baked.
Let cool before removing from cupcake pan.