Gingerbread Cheesecake Cookie Cups
Julie
Two classic desserts come together in this seasonal gingerbread cheesecake cookie cups recipe. Warmly spiced gingerbread cookies and creamy cheesecake filling are the perfect combination for a bite-sized treat.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
- 3/4 cup unsalted butter softened
- 1 cup brown sugar
- 1 egg room temperature
- 3 tbsp molasses
- 2 cups all-purpose flour
- 2 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp baking soda
- 2 tsp cornstarch
Cheesecake Filling
- 12 ounces cream cheese softened
- 1 cup powdered sugar
- 3/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
Preheat oven to 350 degrees F. Coat mini cupcake pan with cooking spray. Cream butter and sugar together until light and fluffy. Add the molasses and egg, beat until well combined.
In a separate bowl, combine the dry ingredients, then to the wet ingredients and mix until fully combined. Make balls of about 2 tbsp of cookie dough and place into each muffin cup. Bake for 10-12 minutes.
Remove from oven and using the back of a small teaspoon measuring spoon press in the cups of the cookie to form the bowl. Allow cookies to finish cooling. While cookies are cooling, make the cheesecake filling. Mix the cream cheese, brown sugar, powdered sugar, ginger, and cinnamon together until smooth.
Pipe the cheesecake filling into cookie cups. These are best stored in the refrigerator until ready to serve.
Keyword Gingerbread Cheesecake Cookie Cups, Gingerbread Cookie Cups, Homemade Gingerbread Cookie Cups