Killer Cakes – Issue #105

Posted on Jan 12 2015


Just because Christmas is over doesn’t mean it’s time to put away the gingerbread. Check out this recipe for Gingerbread Cheesecake Bites from Created by Diane.

Gingerbread Cheesecake Bites
  • 1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)
  • 4 oz cream cheese (room temperature)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  1. Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper liners mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon.
  2. Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough.
  3. Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean.
  4. Don’t over fill the cookies with filling as they will rise when baked.
  5. Let cool before removing from cupcake pan.

See the step-by-step instructions online.

One response to “Killer Cakes – Issue #105”

  1. Barbara Hawk says:

    Sound yummy! I will have to try this!

Leave a Reply

Your email address will not be published. Required fields are marked *