It’s beginning to smell a lot like Christmas… 🙂
I graduate in 2 days! Exciting, scary times! Tomorrow, I have my family coming in. My mom lives in London and my dad & his side of the family live in California, so I cherish the moments I am able to spend time with them!
I wanted to make some treats for them to be welcomed by, my first being these cute yummy little Cheesecake Stuffed Gingerbread Bites!
These cookies take only 4 ingredients to make, so it was a good first cookie to get myself back into the swing of Christmas baking.
*1 package of Tollhouse Gingerbread Cookie Mix (you can make your own if you’re feeling ambitious) *1 package of room temperature cream cheese *2 cups of Powdered Sugar *1 tablespoon of Vanilla Extract*
I made these in a mini cupcake pan. They are really rich, so any bigger, I don’t think I could finish the whole thing. (Waste cookies?? Never!)
Roll the gingerbread into little balls that only come back ½ way to the top of the liners. The cookies rise, so if you did them fully, the cheesecake would spill onto the pan.
Once the gingerbread is rolled, press down with a teaspoon, or some type of device to make a hole. (Note: add flour to the back of the spoon to prevent sticking!)
Once the cookies are pressed, it is time to make the cheesecake!
Mix the cream cheese, powered sugar, and vanilla in a big bowl.
Preheat the oven to 350 degrees.
Fill the inside of your gingerbread with a scoop of the cheesecake! I used the teaspoon because they’re so small, it made it easier than piping them in.
Put them in the oven at 350 degrees for 9-11 minutes. Every oven cooks differently, the cheesecake and gingerbread will start to brown once they are done!
Let them cool completely and store in an airtight container! (After eating one for yourself, of course)