How to make festive gingerbread cheesecake bites

Mix up gingerbread dough. You can use your own gingerbread recipe, or a bag mix, or refrigerated, pre made dough. Today, I chose a bag mix.

Line mini cupcake tins with paper liners.

Roll dough into small ball and put in each cup.

Using a melon baller (or something with a rounded edge), press down lightly to make a 'well'.

Dip melon baller into flour to keep it from sticking to the dough.

Gather filling supplies.

Mix softened cream cheese, powdered sugar and vanilla together until blended.

Scoop filling into a quart sized ziplock.

Snip off a tiny corner of bag.

Pipe filling into gingerbread.

Ready to bake!

Place in preheated 350 oven. Bake 9-11minutes until filling is set and toothpick poked into gingerbread comes out clean.

Let cool before removing from pan.

Betcha' can't eat just one!