Is there anything more Christmas-y tasting than gingerbread?! I love it. I am partial to gingerbread when it is softer and less crunchy. That’s why when I came across this recipe for these amazing Gingerbread Cheesecake Bites, I was sold!
I found the recipe through le Pinterest on a blog called Created by Diane. You can find the link here! Her recipe is super easy to follow.
Unfortunately, I had to make one change because the dough she calls for us to use isn’t sold in any store around me!
Diane’s recipe is as follows:
Now, I scoured my local groceries for the Pillsbury dough, or ANY pre-made gingerbread dough and was really struggling… then I finally found Nestle Toll House “Rolled and Ready Gingerbread Cookie Dough Sheets”
What I did was break the pre-rolled sheets and roll them into balls the right size to fit my mini-cupcake baking pan.
That is something else you need: A mini cupcake/muffin pan. They won’t really be “bites” if you use a normal sized cupcake/muffin pan. There are also super cute liners for these mini pans. I wonder how many times I can use the word pan in a short paragraph… pan, pan, pan : )
Place the rolled balls in the liners in the pan and use whatever you have lying around to make the indentation. Your thumb, the end of an apple slicer (<- that’s what I used), the end of a rolling-pin…. whatever floats your boat.
Then you mix the powdered sugar, cream cheese, and vanilla all up into a creamy filling. Diane’s recipe says to use a piping bag, but I’m not that fancy. I dumped it into a ziploc baggie and cut the corner off. Then you squeeze that filling into the indentation you made!
Once they’re all filled up you bake them at 350º for approximately 9 minutes.
This year my cheesecake filling fell just a little bit, but they still tasted just as delicious as ever! This is another super easy and quick holiday treat you can make to spoil your loved ones!
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