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!
Cook Time
-
Total Time
30 minutes
Yield
24 bites
Ingredients
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
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Grease a 24-cup mini muffin pan with nonstick spray.
2. Step
Portion the gingerbread cookie dough into 1½–2 tablespoons pieces, then add each piece into a mini muffin cup.
3. Step
Bake for 12–15 minutes, or until a toothpick inserted into the center of a cookie comes out clean.
4. Step
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. Step
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. Step
Serve immediately, or chill in the refrigerator until ready to serve, up to 1 day.
