Mini Gingerbread Cheesecakes
Enjoy festive mini gingerbread cheesecakes with a spiced crust and creamy filling. Perfect for holiday gatherings, these bite-sized treats are easy to make and full of seasonal flavors!
When it comes to holiday desserts, there’s something magical about mini gingerbread cheesecakes. They’re the perfect combination of creamy cheesecake and spiced gingerbread flavor that bring all the cozy vibes of the season into one bite-sized treat. Whether you’re hosting a party or just want something special for your family, these mini desserts always impress without a lot of stress.
I started making these mini gingerbread cheesecakes a few years ago when I needed a dessert that was festive but easy to serve. Big cheesecakes can be intimidating, but these minis are so approachable. Plus, the individual portions make them feel fancy ahter there no messy slicing required! They’ve become my go-to for holiday potlucks and even last-minute sweet cravings when I want something other than the usual hot chocolate dip.
What’s great about this recipe is how simple it is to pull together, even during the busiest time of year. The spiced crust pairs perfectly with the creamy filling, and you can dress them up with whipped cream or a sprinkle of cinnamon if you’re feeling extra festive. If you’re like me and love gingerbread but don’t want to commit to making a full house or cookies, this is the perfect alternative. These little cheesecakes are guaranteed to spread holiday cheer!
Items Needed
Here’s a quick look at the ingredients that make these mini gingerbread cheesecakes delicious and festive:
- Ginger snap cookies crushed: Provides a flavorful, spiced base for the cheesecake crust that complements the gingerbread theme.
- Sugar: Adds sweetness to balance the spices and enhance the flavor of the crust.
- Unsalted butter melted: Helps bind the crushed cookies together and gives the crust a rich, buttery texture.
- Cream cheese at room temp: Ensures a smooth, creamy filling that blends easily without lumps.
- Egg yolk: Adds richness and helps set the filling for a smooth, creamy texture.
- Egg: Provides structure and stability to the cheesecake filling.
- Cinnamon: Brings warmth and depth to the flavor, enhancing the holiday spiced profile.
- Ground cloves: Contributes a deep, aromatic flavor that adds to the holiday spice mix.
- Ground ginger: Boosts the ginger flavor and reinforces the gingerbread essence.
- Ground allspice: Adds a warm, slightly sweet, and aromatic note to the filling.
- Powdered sugar: Sweetens the filling and helps create a smooth, velvety texture.
- Molasses: Imparts a rich, deep sweetness that pairs perfectly with the spices for a gingerbread-like flavor.
- Heavy cream: Whips up into a light, airy topping that adds a creamy contrast to the spiced cheesecake.
- Powdered sugar (for whipped cream): Sweetens the whipped cream and helps it hold its shape for a stable topping.
- Gingerbread men cookies: Adds a cute, festive garnish that enhances the holiday theme and gives an extra touch of gingerbread flavor.
- Ginger snaps crushed into big pieces (optional): Adds extra texture and a crunch element to the crust or garnish, enhancing the gingerbread flavor.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Here are some easy ways to customize these mini gingerbread cheesecakes and make them your own!
- Add Different Toppings: Instead of gingerbread men or crushed ginger snaps, try topping the cheesecakes with caramel drizzle, candied pecans, or even a sprinkle of crushed toffee for a unique twist.
- Spice it Up: Adjust the amount of cinnamon, ginger, or cloves to your taste. You can even experiment with other spices like nutmeg or cardamom for a different flavor profile.
- Gluten-Free Option: Swap the regular ginger snap cookies for gluten-free versions to make these cheesecakes suitable for those with dietary restrictions.
- Make it Creamier: Add a little extra cream cheese or heavy cream to the filling for an even richer, creamier texture.
- Flavor Variations: Incorporate a bit of orange zest or a splash of vanilla extract into the filling for a subtle, refreshing flavor boost.
Be sure to check out the full recipe and ingredient list below.
How To Make It
To start, preheat the oven to 350° and line a cupcake tin with cupcake liners. Then, follow these simple steps.
Crush the gingersnap cookies in a food processor very finely. Add the sugar and melted butter and crush again to mix together.
Pour a tbsp of the crust in each liner and spread evenly and press down using a spoon or clean finger.
Add the cream cheese to a large bowl and beat using a hand mixer until light and fluffy.
Add the egg yolk, egg, cinnamon, ground clove, ginger, all spice seasoning, powdered sugar and molasses and beat again until everything is mixed and fluffy.
Scoop the mixture out with a measuring cup and pour into the cupcake liners leaving about 1/4 of an inch from the top. Bake for 13-15 minutes, or until the middle is slightly jiggly or not moving. Let sit on the counter until it’s cool enough to place in the fridge, leave in the fridge for 5 hours or overnight.
Take the cheesecakes out of the liners and set on a tray. In a large bowl add the heavy cream and powdered sugar and beat until you get whipped cream, about 5 minutes. Scoop out into a piping bag or ziplock bag, snip the end off and pipe on the tops of the cheesecakes.
Cut each gingerbread man in half and place it in the middle of the whipped cream. Or you can crush up leftover ginger snaps and sprinkle all over top of some. Serve and enjoy!
Note
Be sure to let the cheesecakes cool completely before refrigerating to ensure they set properly and maintain their creamy texture.
Storage
To store mini gingerbread cheesecakes, place them in an airtight container and refrigerate for up to 4 days. If you want to keep them longer, you can freeze them for up to 2 months. When ready to enjoy, simply let them thaw in the fridge overnight.
Helpful Hints
Pro tip: Press the Crust Firmly
Press the crust mixture firmly into the cupcake liners using a spoon or your fingers to create a solid base. This ensures the crust won’t crumble when you remove the cheesecakes later.
Here are helpful tips to ensure your mini gingerbread cheesecakes turn out perfectly:
- Room Temperature Ingredients: Make sure the cream cheese and egg are at room temperature before mixing. This helps create a smooth and lump-free filling.
- Don’t Overmix: When beating the cream cheese mixture, be careful not to overmix once the eggs are added to avoid a dense texture.
- Cool Before Refrigerating: Allow the cheesecakes to cool completely before placing them in the fridge to set. This helps avoid condensation and ensures the cheesecakes hold their shape.
- Use Cupcake Liners: Using liners makes removing the mini cheesecakes from the pan much easier and keeps them intact.
Serving Suggestions
These mini gingerbread cheesecakes are perfect for holiday parties or cozy family gatherings. Top them with a dollop of whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel to add some extra sweetness. Serve them chilled, and they’ll be the perfect sweet bite to go with a mug of hot cocoa or white chocolate mocha.
If you’re putting together a holiday dessert spread, these little cheesecakes fit right in alongside other seasonal treats like sugar cookies, candy cane fudge, or chocolate peppermint fudge. Since they’re already individually portioned, they’re easy for guests to grab and enjoy, making them a hit at any party.
For something extra special, pair these cheesecakes with a cup of rich coffee or spiced chai. The warm flavors of the drink really complement the spices in the cheesecake, and it’s the kind of combo that just feels like the holidays. Whether it’s after a big meal or as an afternoon treat, this pairing is sure to impress.
FAQs
Recipe
Mini Gingerbread Cheesecakes
Ingredients
Crust:
- 10 ginger snap cookies crushed
- 1 tablespoon sugar
- 3 tablespoons unsalted butter melted
Filling:
- 8 ounces cream cheese at room temp
- 1 egg yolk
- 1 egg
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1/3 cup powdered sugar
- 2 tablespoons molasses
Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar may need a little more
Garnish:
- 6 gingerbread men cookies
- 6 ginger snaps crushed into big pieces (optional)
Instructions
- Preheat the oven to 350° and line a cupcake tin with cupcake liners.
Crust:
- Crush the gingersnap cookies in a food processor very finely.
- Add the sugar and melted butter and crush again to mix together.
- Pour a tablespoon of the crust in each liner and spread evenly and press down using a spoon or clean finger.
Filling:
- Add the cream cheese to a large bowl and beat using a hand mixer until light and fluffy.
- Add the egg yolk, egg, cinnamon, ground clove, ginger, all spice seasoning, powdered sugar and molasses and beat again until everything is mixed and fluffy.
- Scoop the mixture out with a measuring cup and pour into the cupcake liners leaving about 1/4 of an inch from the top.
- Bake for 13-15 minutes, or until the middle is slightly jiggly or not moving.
- Let sit on the counter until it’s cool enough to place in the fridge, leave in the fridge for 5 hours or overnight.
- Take the cheesecakes out the liners and set on a tray.
Topping:
- In a large bowl add the heavy cream and powdered sugar and beat until you get whipped cream, about 5 minutes.
- Scoop out into a piping bag or ziplock bag, snip the end off and pipe on the tops of the cheesecakes.
Garnish
- Cut a gingerbread man in half and place it in the middle of the whipped cream. Or you can crush up leftover ginger snaps and sprinkle all over top of some. Serve and enjoy!
Notes
If the crust is still too dry after 3 tablespoons of butter try adding a tiny bit more.
Add 1 tablespoon of vanilla extract to the whipped cream for more flavor.
Aprinkle cinnamon on top for decoration.
You can either do all with gingerbread men, all with crushed ginger snaps or do half and half!
