Mini gingerbread cheesecake bites

Step 1

Preheat the oven to 350°F (180°C). Grease a 24-cup mini muffin pan with nonstick spray.

Step 2

Portion the gingerbread cookie dough into 1½–2 tablespoons pieces, then add each piece into a mini muffin cup.

Step 3

Bake for 12–15 minutes, or until a toothpick inserted into the center of a cookie comes out clean.

Step 4

Meanwhile, make the cheesecake filling: In a medium bowl, use an electric hand mixer on medium speed to whip together the cream cheese, sour cream, vanilla, and powdered sugar until smooth. Transfer the filling to a piping bag and snip an opening in the tip.

Step 5

Use the bottom of a shot glass to press down firmly into the center of each gingerbread cookie to create a cup. Pipe the cheesecake filling into each cookie cup, then top with whipped cream and sprinkles.

Step 6

Serve immediately, or chill in the refrigerator until ready to serve, up to 1 day.

Step 7

Enjoy!