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Gingerbread Cheesecake Cookie Stacks

Gingerbread Cheesecake Cookie Stacks
  • Prep 30 min
  • Total 2 hr 45 min
  • Servings 8
These miniature holiday sculptures are a terrific holiday centerpiece and a delicious dessert, made easy with Betty Crocker gingerbread cookie mix.
By Jessica Walker
Updated March 7, 2013


Cheesecake Filling

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


  • 1 pouch Betty Crocker™ gingerbread cookie mix
  • Butter, water and egg called for on cookie mix pouch


  • 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.
  • 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.
  • 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.
  • 4
    Refrigerate or serve immediately.

  • The cheesecake filling does better the longer it is refrigerated. Can be made the night before.
  • Sprinkle with powdered sugar for a festive touch.

Nutrition Facts are not available for this recipe
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