Mini Gingerbread Cheesecake Cups Recipe is a delicious Christmas Dessert and Holiday Treat. It could also be made for an Office Party Dessert or Christmas Party Dessert!
This Mini Gingerbread Cheesecake Cups Recipe is perfect for the Christmas Season! Plus, since these are miniature, they are great for kids! Gingerbread is a holiday staple with origins dating as far back as the eleventh century. It’s rare to visit any store in the weeks building up to Christmas without seeing gingerbread themed decorations and baked goods. Here’s a made-from-scratch recipe that will have you making your own gingerbread treats this season. They’re perfect for boxing up and handing out to your coworkers or bringing along to your family parties.
Mini Gingerbread Cheesecake Cups Recipe
INGREDIENTS:
Gingerbread cups
3 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup brown sugar
2 teaspoons ginger
1 teaspoon ground cloves
1 heaping teaspoon allspice
1 heaping teaspoon cinnamon
2 eggs, lightly beaten
½ cup butter
1 cup molasses
2 tablespoons vinegar (This helps the gingerbread become a little less dense. Don’t worry, you can’t taste it.)
Mini cupcake pan
Mini cupcake liners
1 zip lock bag or piping bag
Cheesecake filling
1 -8 oz. package cream cheese
1 cup powdered sugar
1 teaspoon vanilla
Optional: Red and green sprinkles
DIRECTIONS:
Mix all of the ingredients for the gingerbread cups. Cover and refrigerate for 45 minutes. Preheat oven to 350. Drop a spoonful of dough into each cup, being careful not to overfill. Bake for 10 minutes. Lightly flour the blunt round end of a kitchen utensil and use it to press deep indentations in the middle of each cup.
Mix the cream cheese, powdered sugar, and vanilla. Transfer to a piping bag or a ziplock bag with a corner cut out. Fill each cup. Return to the oven for an additional 3 minutes. Remove and add sprinkles over the top. Allow to cool before serving. Makes about 3 dozen.
Mini Gingerbread Cheesecake Cups Recipe
Ingredients
Gingerbread Cups
- 3 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup brown sugar
- 2 teaspoons ginger
- 1 teaspoon ground cloves
- 1 heaping teaspoon allspice
- 1 heaping teaspoon cinnamon
- 2 eggs, lightly beaten
- ½ cup butter
- 1 cup molasses
- 2 tablespoons vinegar (This helps the gingerbread become a little less dense. Don’t worry, you can’t taste it.)
- Mini cupcake pan
- Mini cupcake liners
- 1 zip lock bag or piping bag
Cheesecake Filling
- 1 - 8 oz. package cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Optional: Red and green sprinkles
Instructions
- Mix all of the ingredients for the gingerbread cups.
- Cover and refrigerate for 45 minutes.
- Preheat oven to 350.
- Drop a spoonful of dough into each cup, being careful not to overfill.
- Bake for 10 minutes.
- Lightly flour the blunt round end of a kitchen utensil and use it to press deep indentations in the middle of each cup.
- Mix the cream cheese, powdered sugar, and vanilla.
- Transfer to a piping bag or a ziplock bag with a corner cut out to fill each cup.
- Return to the oven for an additional 3 minutes.
- Remove and add sprinkles over the top.
- Allow to cool before serving. Makes about 3 dozen.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 155Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 103mgCarbohydrates: 25gFiber: 0gSugar: 16gProtein: 2g
