Name: Gingerbread Cheesecake Cookie Cups
Prep time: 1 h
Cook time: 8 min
Total time: 1 h 8 min
Cuisine: American
Ingredients: 2 1/4 cups (293g) 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 (168g) unsalted butter, room temperature; 2/3 cup (150g) packed brown sugar; 1 large egg; 3 tbsp (45ml) molasses; 12 oz (339g) cream cheese, room temperature; 1 3/4 cups (201g) powdered sugar; 1 1/2 tsp vanilla extract; 3/4 tsp ground cinnamon

Description

These Gingerbread Cheesecake Cookie Cups are the perfect way to start off Christmas! A soft, chewy gingerbread cookie cup is filled with a brown sugar spiced no bake cheesecake. SO good!

Ingredients

Gingerbread Cookies

2 1/4 cups (293g) 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 (168g) unsalted butter, room temperature
2/3 cup (150g) packed brown sugar
1 large egg
3 tbsp (45ml) molasses

Cheesecake Filling

12 oz (339g) cream cheese, room temperature
1 3/4 cups (201g) powdered sugar
1 1/2 tsp vanilla extract
3/4 tsp ground cinnamon

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Instructions

Preheat oven to 350°F (176°C) and spray a cupcake/muffin pan with non-stick spray.
Combine the flour, spices, baking soda and salt in a medium sized bowl. Set aside.
Add the butter and brown sugar to a large mixer bowl and beat for 2-3 minutes, until light in color and fluffy. Don’t skimp on the creaming time.
Add the egg and molasses and mix until well combined.
Add the dry ingredients and mix until well combined, but don’t over mix.
Make balls of about 2 tbsp of cookie dough (I like to use a cookie scoop). Press cookie dough into the bottom and about 1/2 way up the sides of each cupcake cup, forming a cup shape.
Bake for 8-10 minutes, or until just beginning to turn golden on the edges.
Remove from oven and allow to cool for about 10 minutes. Use the bottom side of a measuring tablespoon to press in the cups of the cookie if needed. Remove to cooling rack to finish cooling.
Once the cookies have cooled, make the cheesecake filling. Mix the cream cheese, powdered sugar, vanilla extract and cinnamon together until well combined and smooth.
Pipe or scoop cheesecake filling into the cookie cups and top with sprinkles, if desired.
Store in an air-tight container in the refrigerator until ready to serve. Best served cool or close to room temperature, but not super cold. Best if eaten within 3-4 days.

Nutrition

Serving Size: 1 Cookie
Calories: 324
Sugar: 25.3 g
Sodium: 159 mg
Fat: 16.5 g
Carbohydrates: 41.3 g
Protein: 4 g
Cholesterol: 56 mg