Gingerbread cookie mixture is baked in a cupcake case, then a vanilla cheesecake filling is added. A delicious combination of warm ginger with smooth vanilla.
I have been making a gingerbread cookie dough that was okay but nothing too stunning so have not published it yet. It was missing an unquantifiable something. So, I thought to myself, what should I add to a sweet recipe when it needs an extra boost? Cheesecake of course! I was surprised that it worked out on the first attempt too! I can’t explain the science but this cookie dough tasted a lot better pushed into a cupcake, then rolled out and baked.
I used a combination of fresh grated ginger and ground ginger for the ginger punch. If you don’t have fresh ginger to hand, add another pinch or two of the ground ginger. Perhaps an added dash of ground allspice.
You could make mini versions of these too which would make a delightful addition to your buffet table. Or a yummy snack. Or perhaps make the gingerbread cookie cases thinner and add more cheesecake mixture. Mine were a chunky delight of ginger with just enough cheesecake mixture not to make them so sweet for my tastes. Another suggestion is instead of a vanilla cheesecake you could add some cocoa powder to the mixture or even a few squares of melted chocolate for a rich, decadent taste. Ooh, now I am thinking raspberries. Although not seasonal (hello freezer section of the supermarket), I love the flavour combination of ginger with raspberries. Where was this creativity when I was baking in the kitchen? Why has it appeared when I am sitting in my home office? Act surprised when I make another version of this recipe next year…
These gingerbread cheesecake bites are Chief Taster approved and he happily enjoyed one for breakfast the next day. Store them in the fridge and they will keep for a couple of days.
- ½ cup (56g) coconut flour
- ¼ cup erythritol (or sugar substitute)
- ¼ cup (56g) butter, unsalted, softened
- 1 egg, beaten
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon fresh grated ginger
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 4oz (112g) cream cheese, softened
- 2 tablespoons erythritol (or sugar substitute)
- 2 tablespoons double cream
- 1 teaspoon vanilla extract
- Pre-heat the oven to 180C/350F degrees.
- In a bowl, mix the coconut flour, erythritol, baking powder, spices and salt together.
- Add the butter, egg and vanilla and mix into a dough.
- Line a muffin tin with 6 cases.
- Roll the dough into 6 balls.
- Press the dough balls into the case making sure that there is a large “well” in the middle and spreading the edges out.
- Bake for 18-20 minutes until golden and firm.
- Remove and set aside to cool.
- Blend the erythritol, cream cheese, vanilla extract and double cream until smooth.
- Pipe into the gingerbread cases. Or spoon it in.
- Eat and enjoy
- Makes 6
- Nutritional Info per cup: 199 Calories, 16g Fat, 4g Protein, 9g Total Carbs, 5g Fibre, 4g Net Carbs
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