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Gingerbread Cookie Cheesecake

Gingerbread is a part of our holidays and has been for ages. We love to make gingerbread men and gingerbread houses. This year we’ve taken a fun twist and are making gingerbread cookie cheesecakes too. They’re easy and elegant. They come together in no time with a little help from Pillsbury gingerbread mix. I found the most adorable mini star tart pans and they were perfect for this! No worries, if you don’t have mini star pans you can use any mini tart pan you have or you can use one large full-size tart pan.

The filling is a no-bake filling and can be made in the time it takes the cookie crusts to bake. We’ve topped ours with cherry filling for a festive look and garnished with fresh mint.

Gingerbread Cookie Cheesecake
What you’ll need: {makes 8 mini cheesecake tarts}
1 box Pillsbury gingerbread mix {+ ingredients to make}
16 ounces cream cheese, softened
2 cups powdered sugar
2 cups whipped cream
2 teaspoons pure vanilla extract
21 ounces cherry pie filling

What to do:
1. Preheat oven to 350 degrees. Spray tart pans with non-stick cooking spray. Set aside.

2. Mix gingerbread cookie dough according to package directions.

3. Add approximately 2 tablespoons of cookie dough to each tart pan. Press down so that it fills all edges and is as smooth/even as possible. Place tart pans onto a rimmed baking sheet lined with a silpat. Bake for approximately 12-14 minutes. Using the back of a small spoon press cookies down and allow to cool.

4. WHILE cookie crust is cooling, into a medium-large bowl add: cream cheese, powdered sugar, whipped cream, and vanilla. Mix to combine.

5. Equally divide cheesecake filling between tart pans. Place in refrigerator for a minimum of two hours OR until set.

6. Un-mold pans and top with cherry pie filling prior to serving.

Thanks very much to Pillsbury for sponsoring this post and for providing Pillsbury products for me to have some fun with. Check out more posts in this campaign:

 

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