Gingerbread Cheesecake Cups

Gingerbread Cheesecake Cups
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Calories 217 cals
Total Fat 11 g
Cholesterol 41 mg
Dietary Fiber 0 g
Sodium 93 mg
Protein 2 g
Total Carbohydrate 27 g

Prep Time: 20 Minutes

Time to Table: 1 Hour 15 Minutes

Serves: 24


  • 17.5 ounce package sugar cookie mix
  • 2 tablespoons pumpkin pie spice
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 3 ounces cream cheese, softened
  • 2 tablespoons Daisy Sour Cream
  • 1/2 teaspoon vanilla
  • 2 cups powdered sugar


Heat the oven to 350 degrees. In a medium bowl, stir the sugar cookie mix and pumpkin pie spice until combined. Stir in the butter and egg until a soft dough forms. Shape the dough into 24 balls (about 1 1/4 inches each). Place the balls into 24 ungreased mini muffin cups. Bake for 14 to 18 minutes or until the edges are set. Immediately press an indentation into each with the end of a wooden spoon. Cool in the pan for 15 minutes. Carefully remove the cups from the pan to a cooling rack and cool completely (about 15 minutes). In a medium bowl, beat the cream cheese, sour cream and vanilla on low speed of an electric mixer until smooth. Beat in the powdered sugar. Spoon cream cheese mixture into quart-sized zip-top bag. Cut a corner from bag. Pipe about 2 teaspoons into each cookie cup. Sprinkle with cinnamon, if desired. Store covered in the refrigerator. Let stand at room temperature for 10 minutes before serving. Tip: to make pumpkin pie spice from scratch mix 2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves together and store in an air-tight container.


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