Gingerbread Cheesecake Bites

If I had to describe our holidays in one word, it would be hectic. There was a lot of running, and a lot of last-minute scrambling. These were part of that.

The night before the office holiday potluck lunch, I realized I’d never signed up to bring something. I needed something quick, easy and festive – and these fit the bill perfectly. They were a big hit at the potluck, too – only two were left at the end!

Gingerbread Cheesecake Bites
(from Created by Diane)
Makes 36

1 (30 oz.) package refrigerated Pillsbury Gingerbread Cookie Dough
4 oz. cream cheese, room temperature
2 c. powdered sugar
1 t. vanilla

Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper liners mini muffin pan. Make a well/indentation into each ball of dough with the back of a measurement teaspoon (dip it in flour to keep it from sticking).

Beat room temperature 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. Don’t over fill the cookies with filling as they will rise when baked.

Bake at 350F degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean. Let cool before removing from cupcake pan.

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