Ingredients
24
24 servings
- •nonstick cooking spray, for greasing
- •16 oz pre-made gingerbread cookie dough
- •6 oz softened cream cheese
- •⅓ cup sour cream
- •1 teaspoon vanilla extract
- •1 cup powdered sugar
- •whipped cream, for garnish
- •holiday sprinkle, for garnish
Instructions
- Preheat the oven to 350°F (180°C). Grease a 24-cup mini muffin pan with nonstick spray.
- Portion the gingerbread cookie dough into 1½–2 tablespoons pieces, then add each piece into a mini muffin cup.
- Bake for 12–15 minutes, or until a toothpick inserted into the center of a cookie comes out clean.
- Meanwhile, make the cheesecake filling: In a medium bowl, use an electric hand mixer on medium speed to whip together the cream cheese, sour cream, vanilla, and powdered sugar until smooth. Transfer the filling to a piping bag and snip an opening in the tip.
- Use the bottom of a shot glass to press down firmly into the center of each gingerbread cookie to create a cup. Pipe the cheesecake filling into each cookie cup, then top with whipped cream and sprinkles.
- Serve immediately, or chill in the refrigerator until ready to serve, up to 1 day.
- Enjoy!
Nutritional Facts
Per 24 servings
- Calories: 137
- Carbohydrate: 20g
- Fat: 5g
- Fiber: 0g
- Protein: 1g
- Sugar: 12g
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