Molasses Cheesecake Ginger Bites

Molasses Cheesecake Ginger Bites

Soft molasses-ginger cookie cups filled with a creamy cheesecake center — perfect for parties and gift boxes.

Ingredients

• For the molasses-ginger cookie cups:
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 6 tbsp (85 g) unsalted butter, softened
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (50 g) packed brown sugar
• 1 large egg
• 1/4 cup (60 ml) molasses
• 1 tsp vanilla extract
• For the cheesecake filling:
• 8 oz (225 g) cream cheese, softened
• 1/3 cup (65 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp ground ginger
• 1 tbsp molasses (optional, for a deeper molasses note)
• Optional toppings: crystallized ginger pieces, a small drizzle of molasses, or finely grated lemon zest

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin or use silicone mini muffin liners.
2. Whisk together flour, baking soda, salt, ground ginger, cinnamon and cloves in a bowl; set aside.
3. In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy. Beat in the egg, molasses and vanilla until smooth.
4. Gradually add the dry ingredients to the wet and mix until just combined. The dough will be soft but manageable.
5. Roll or scoop about 1 tablespoon of dough per cup and press into the bottom and up the sides of each mini muffin cup to form a small cookie cup, creating a shallow well in the center.
6. Bake the cookie cups at 350°F (175°C) for 10–12 minutes, until set and edges are slightly firm. Remove from oven and, while still warm, press the centers again with the back of a spoon if needed to maintain the cup shape. Reduce oven temperature to 325°F (160°C).
7. Make the cheesecake filling: beat the cream cheese until smooth, then add sugar and beat until combined. Add the egg, vanilla, ground ginger and molasses (if using) and mix until silky and lump-free.
8. Spoon about 1 teaspoon (or up to 1 1/2 tsp) of cheesecake filling into each cooled cookie cup, filling almost to the top but leaving a small gap (the filling will set and not overflow much).
9. Bake at 325°F (160°C) for 10–12 minutes, until the cheesecake centers are mostly set (slightly jiggly in the very center). Remove from oven and cool to room temperature in the tin, then transfer to the refrigerator to chill for at least 1–2 hours.
10. Before serving, garnish each bite with a tiny piece of crystallized ginger, a light drizzle of molasses, or a touch of lemon zest. Store leftovers refrigerated in an airtight container up to 3–4 days.

Nutrition Information

• Calories: 140 kcal
• Cholesterol: 30 mg
• Sodium: 80 mg
• Carbohydrates: 15 g
• Fiber: 0.5 g
• Sugar: 10 g
• Protein: 2 g