Skip to Content
Menu

Gingerbread Cheesecake Cookie Stacks

Jessica Walker
Updated Mar 7, 2013
  • Pin
These miniature holiday sculptures are a terrific holiday centerpiece and a delicious dessert, made easy with Betty Crocker gingerbread cookie mix.

Gingerbread Cheesecake Cookie Stacks

  • Prep Time 30 min
  • Total 2 hr 45 min
  • Servings 8
  • Ingredients 5
  • Pin

Ingredients

Cheesecake Filling

  • 2 packages (8 oz each) cream cheese
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 teaspoon vanilla

Cookies

Instructions

  • Step 
    1
    In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in condensed milk a little at a time, scraping side of bowl as necessary. Beat in vanilla. Cover and refrigerate at least 2 hours.
  • Step 
    2
    Make cookie dough as directed on pouch. On work surface, roll out dough. Using medium and small star-shaped cutters, cut out 24 medium stars and 8 small stars. Bake and cool as directed on pouch.
  • Step 
    3
    Place spoonful of filling on medium star. Place another medium star on top, turning slightly so points are staggered between points of star below. Add another spoonful filling, followed by third medium star. Top with 1 more spoonful filling and 1 small star.
  • Step 
    4
    Refrigerate or serve immediately.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section