Gingerbread Cheesecake Cookies – Soft, Spiced & Creamy Holiday Treat!

The pressure builds and you start counting down minutes until you eat. You watch that float valve like a hawk, hoping it’ll pop up soon so you know your cooker’s ready. There’s this little hiss from the valve and you sense the warmth spreading throughout the kitchen––that’s the good stuff arriving.

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You recall the sealing ring doing its thing like a champ, holding all the steam tight inside. It’s kinda like a countdown to happiness and all you can think about are those bites that are gonna be soft and oh so spicy. You catch the scent sneaking out and it teases your nose just right.

Then comes the natural release time, that moment you gotta be patient for but y’all know it’s worth it. You can almost taste that cream cheese glaze melting on top already. Baking’s great but throwing gingerbread bites in your pressure cooker? Heck, it’s a shortcut to cozy delight you won’t wanna miss.

Why Your Cooker Beats Every Other Pot

• You get that quick pressure build that jumps right into cooking fast.
• The float valve lets you know when things are heating up, no guesswork involved.
• The sealing ring keeps moisture locked in, so your bites stay tender and moist.
• That valve hiss is like a kitchen timer you can hear, no staring at a clock.
• Pressure cookers don’t dry food out, they trap flavors better for rich tastes.
• Natural release means gentle cooling, so your gingerbread bites don’t get tough.
• Overall, it’s less mess and way less wait compared to ovens or stovetops.

Everything You Need Lined Up

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• 1 ½ cups all-purpose flour.
• 1 ½ teaspoons ground cinnamon.
• 1 ½ teaspoons ground ginger.
• 1 teaspoon ground allspice.
• ½ teaspoon ground cloves.
• ½ teaspoon ground nutmeg.
• ½ teaspoon baking soda and ½ teaspoon baking powder.
• ½ teaspoon salt plus ½ cup dark brown sugar.
• ½ cup vegetable oil and ½ cup plain Greek yogurt.
• 1 large egg plus 1 egg yolk, ¼ cup molasses, 2 teaspoons vanilla extract.
• For the glaze: 1 ounce softened cream cheese, 1 ¼ cups powdered sugar, 2-3 tablespoons half and half, 1 teaspoon vanilla extract, pinch of salt.

Make sure you got your ingredients prepped and ready so you won’t be scrambling mid-cook. The spices are gonna bring that gingerbread vibe on real strong. Your cream cheese for the glaze? Let it soften up to room temp or it won’t mix right.

The molasses is your flavor booster, so don’t skip it! Greek yogurt adds that nice tang and keeps bites nice and moist after cooking. You remember to line up your powdered sugar and half and half for the glaze so it’s quick to whip later.

The Full Pressure Cooker Journey

Step one, you mix all the dry stuff in a medium bowl. Flour, all those warm spices, baking soda, powder and salt get a good whisk to blend it all together good and even.

Next, soften up your brown sugar with vegetable oil and yogurt. Y’all wanna see it kinda smooth but not runny. Add your egg and yolk along with molasses and vanilla extract. Mix it up well and watch how the batter gets rich and darker.

Now gradually add that dry mixture into the wet. Stir gently so you don’t lose the tender texture but get it all combined. It’s kinda like making sure your batter’s ready to puff up just right.

Then you scoop out tablespoon-sized bits, roll 'em into balls and place on whatever surface you’re using for your pressure cooker insert—make sure it's lined or greased to avoid sticking.

Seal the lid tight, check that sealing ring’s set and watch for the float valve popping up as pressure builds. You’ll get that valve hiss shortly after too. Cook ’em for about 10-12 minutes depending on your cooker.

When the timer’s up you’re doing a natural release. Let the cooker cool down on its own so your bites stay tender, no sudden pressure drops. Once open, cool bites slightly before whipping up that cream cheese glaze and drizzling over top. Let it set and then heck, dig in!

Easy Tweaks That Make Life Simple

• Use pre-mixed pumpkin pie spice if you don’t wanna measure all those individual spices.
• Swap Greek yogurt for sour cream if that’s what’s handy in your fridge—it works real good.
• Make a double batch of glaze and keep extra in the fridge—it’s great for toast or fruit later.

These shortcuts wanna help y’all save time without skippin’ flavor. Pre-mixed spice blends cut the guesswork and speed up mixing.

Swappin’ yogurt? No sweat, sour cream keeps the batter moist and tangy, just with a slightly different flavor. And that glaze? Double up and you got yourself a quick sweet spread ready whenever you want a little lift to morning or snack time.

The Flavor Experience Waiting for You

You catch the warmth of cinnamon and ginger right away, that perfect spicy hit rolling over your tongue. The allspice and cloves tease out extra depth that kinda wraps you in cozy feelin’ like a soft blanket.

The molasses brings in this rich, dark sweetness that balances the spices real nice. It’s kinda like every bite has little layers of flavor that keep you comin’ back for more.

Then that cream cheese glaze adds smooth, tangy sweetness that cuts through the spices and brings everything together. It’s not too thick but just enough to melt in your mouth and complement the tender gingerbread bites just perfectly.

Smart Storage That Actually Works

• Store cooled gingerbread bites in an airtight container at room temp for up to 3 days. They stay soft and moist if you keep ’em sealed tight.
• If you want to keep ’em longer, pop the bites into a freezer-safe bag and freeze for up to 2 months.
• Thaw frozen bites on the counter or gently warm in the microwave for a few seconds to bring back softness.
• The glaze is best added right before serving, so store coated bites separately or drizzle fresh when you’re ready to eat.

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Keep your bites sealed up good to lock in moisture and flavor. Freezing works great if you plan ahead but be gentle when reheating so you don’t dry ’em out.

Always add that cream cheese glaze fresh to keep its creamy texture and avoid it melting off, especially if you gotta pack these for a lunch or party.

Common Questions and Real Answers

Can I make these Gingerbread Bites without molasses? Y’all can, but molasses gives it that classic deep flavor no other syrup matches. Subbing with honey or maple syrup changes the taste a bit but works in a pinch.

What if my float valve doesn’t pop up? That might mean the sealing ring’s not seated right or you don’t have enough liquid. Double check your ring and liquid level before starting again.

Can I skip the natural release and just quick release? It’s better to do natural release here. Quick release might toughen your bites or cause cracks cuz of sudden pressure drop.

Is the cream cheese glaze really necessary? It ain’t necessary but it really lifts the bites from good to oh-so-yummy. If you’re not into glaze, a dusting of powdered sugar works too.

How do I know when bites are done? Check edges if they’re set but center looks slightly soft. They’ll firm up as they cool, so avoid overcooking.

Can I use my pressure cooker’s bake or cake function? If you got one, sure! Just follow your model’s instructions but keep an eye so bites don’t brown too much.

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Gingerbread Bites with Cream Cheese Glaze

These Gingerbread Bites with Cream Cheese Glaze are soft, spiced mini treats topped with a sweet and tangy glaze. Perfectly festive and easy to make in a pressure cooker!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 28 bites

Calories 110 kcal

Equipment

• 1 Mixing bowl
• 1 Mini muffin tin sprayed with nonstick spray

Ingredients

  

For the gingerbread bites

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground allspice
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup dark brown sugar
• ½ cup vegetable oil
• ½ cup plain Greek yogurt
• 1 large egg
• 1 egg yolk
• ¼ cup molasses
• 2 teaspoons vanilla extract

For the cream cheese glaze

• 1 ounce cream cheese softened to room temperature
• 1 ¼ cups powdered sugar
• 2-3 tablespoons half and half
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

 

Instructions

• In a large mixing bowl, whisk together the dark brown sugar, vegetable oil, Greek yogurt, egg and egg yolk, molasses, and vanilla extract until smooth.
• In a separate bowl, whisk together the flour, cinnamon, ginger, allspice, cloves, nutmeg, baking soda, baking powder, and salt.
• Add the dry ingredients to the wet mixture and fold gently until just combined.
• Using a 1 ½ inch scoop, place batter into mini muffin tin sprayed with nonstick spray, filling about ¾ full.
• Bake at 350℉ for 11 minutes until set and springy. Let cool for 5 minutes, then transfer to cooling rack.
• In a mixing bowl, whisk together cream cheese, powdered sugar, half and half, vanilla extract, and salt until smooth glaze consistency.
• If the glaze is too thick, add additional half and half 1 teaspoon at a time until pourable.
• Dip each cooled gingerbread bite into the glaze and set back on rack to allow glaze to set.
• Optionally, sprinkle tops with a pinch of cinnamon before serving.
• Serve immediately or store as needed. Enjoy!

Notes

To ensure soft texture, don't overbake the bites. Store in airtight container or freeze for longer.