Gingerbread Cheesecake Cookie Cups

These Gingerbread Cheesecake Cookie Cups are the perfect way to start off Christmas flavors on the blog! I hope it’s not too early, because I’ve been dying to share these with you. A soft, chewy gingerbread cookie cup is filled with a brown sugar spiced no bake cheesecake. So good!

So yesterday was our sweet Jessie’s 5th birthday. For those who don’t know, she’s a black lab. 🙂 To celebrate her birthday she got extra long walks, a big bone and a couple baked doggie treats. I figure the walks were needed to offset the treats. She wasn’t a huge fan of getting her picture taken before she could dig in to the treats, but she managed.

We got her when she was about 10 weeks, so it hasn’t quite been 5 years yet that we’ve had her. I wasn’t really a dog person before we had her, which is a shocker now considering I can’t imagine not having her. We sleep together, snuggle regularly and exchange kisses. She also might like food just as much as I do. 😉

She’s pretty much always hanging out in the kitchen with me while I’m baking. Usually drooling. Then when I take pictures, she’s hanging out there too, waiting for something to fall. I usually let her lick a plate. A while back, I made her some dog treats and now they’re in regular rotation.

These cookie cups are super fun for Christmas – and nice and easy to make. The cookie dough should be refrigerated for about 30 minutes after making to make it a little easier to work with. Once the cookie dough is ready, make balls of about 2 tablespoons in size, shape them into a ball, and then press into the bottom and up the sides of a cupcake pan. I press a little indent into the center of the cookie.

While the cookie bakes, the indent will fill in a bit but I’ll use the bottom side of a measuring tablespoon to lightly press the center back down. The cookie might look a little undercooked, but it will continue cooking and firm up while it cools. Allow the cookies to cool and firm for about 10 minutes before taking them out of the pan.

Once the cookies are cooled, mix together the ingredients for the no bake cheesecake. It’s flavored with brown sugar, cinnamon and some ginger and is such a great compliment to the gingerbread cookie.

The soft and chewy cookies with the creamy cheesecake are delicious together. Two of my favorite things in one. They might just be my new kryptonite. And their small size makes me feel like I can eat a few at a time. In fact, you might want to double the recipe if you plan on sharing. 🙂

Gingerbread Cheesecake Cookie Cups

Print

A soft, chewy gingerbread cookie cup filled with a brown sugar spiced no bake cheesecake.

• Yield: 14-16 Cookie Cups
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

COOKIE CUPS

• 3/4 cup butter, room temperature
• 1 cup lightly packed brown sugar
• 1 egg
• 3 tbsp molasses
• 2 cups all purpose flour
• 2 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• pinch of cloves
• 1 tsp baking soda
• 2 tsp cornstarch

CHEESECAKE

• 12 oz cream cheese, room temperature
• 1 cup powdered sugar
• 3/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger

Instructions

1. Coat cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees.

2. Cream butter and sugar together for 5-7 minutes, until light and fluffy.

3. Add the egg and molasses and beat until well combined.

4. Combine the dry ingredients in a separate bowl, then add the dry ingredients to the wet ingredients and mix until smooth. Refrigerate dough for about 30 minutes.

5. Make balls of about 2 tbsp of cookie dough. Press cookie dough into the bottom and about 1/2 way up the sides of each cupcake cup, forming a cup shape.

6. Bake for 10-12 minutes.

7. 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.

8. Once cookies have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, brown sugar, cinnamon and ginger together until smooth.

9. Pipe or scoop cheesecake filling into cookie cups.

10. Store in refrigerator until ready to serve.

Enjoy!

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