Skip to Content

Gingerbread Cheesecake Cookie Stacks

  • Save Recipe
  • Prep 30 min
  • Total 2 hr 45 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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 Mar 7, 2013
  • Save
  • Shop
  • Share
  • Keep Screen On


Cheesecake Filling

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



  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The cheesecake filling does better the longer it is refrigerated. Can be made the night before.
  • tip 2
    Sprinkle with powdered sugar for a festive touch.


Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved