Description
Delight in the festive spirit with these Gingerbread Cheesecake Cookie Cups, a charming treat that perfectly marries the warm spices of gingerbread with a creamy no-bake cheesecake filling. These cookie cups are not only visually appealing but also incredibly delicious, making them an ideal dessert for holiday gatherings or cozy nights at home. With a simple preparation process and customizable toppings, you can create a sweet surprise that will impress friends and family alike. Serve these delightful bites at your next celebration and enjoy their unique flavor combination!
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of cloves
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, room temperature
- 2/3 cup packed brown sugar
- 1 large egg
- 3 tbsp molasses
- 12 oz cream cheese, room temperature
- 1 3/4 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 3/4 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (176°C) and spray a non-stick muffin pan.
- In a bowl, whisk together flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together unsalted butter and brown sugar until light and fluffy.
- Add in the egg and molasses; mix until combined.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Press about two tablespoons of dough into the bottom and halfway up the sides of each muffin cup.
- Bake for 8–10 minutes or until edges are golden. Let cool before transferring to a cooling rack.
- For the cheesecake filling, mix cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth.
- Once cooled, fill each cookie cup with cheesecake filling.
Nutrition
- Serving Size: 1 cookie cup (34g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg