Mini Gingerbread Cheesecakes
These mini gingerbread cheesecakes are a perfect holiday treat. They're made with a spiced crust, creamy filling, and festive whipped cream topping.
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
Store in an airtight container in the fridge for up to 4 days.
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!
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!
Nutrition
Calories: 256kcalCarbohydrates: 20gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 79mgSodium: 144mgPotassium: 151mgFiber: 0.5gSugar: 12gVitamin A: 676IUVitamin C: 0.2mgCalcium: 57mgIron: 1mg
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