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Mini Gingerbread Cheesecakes

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These Mini Gingerbread Cheesecakes are a perfect blend of creamy, rich cheesecake and warm, spiced gingerbread flavors. The crisp, buttery gingerbread crust pairs beautifully with the smooth cheesecake filling, creating an irresistible holiday treat. These mini cheesecakes are ideal for parties, holiday gatherings, or any special occasion where you want to serve something festive and delicious. Easy to make, and even easier to enjoy, these bite-sized desserts are sure to become a seasonal favorite.

Ingredients

Scale

For the Gingerbread Crust:

  • 1 ½ cups gingerbread cookie crumbs (about 10 cookies)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar

For the Cheesecake Filling:

  • 2 cups cream cheese, softened
  • ½ cup sour cream
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons molasses

For the Topping (Optional):

  • Whipped cream
  • Crushed gingerbread cookies
  • Ground cinnamon

Instructions

  • Preheat the Oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  • Make the Gingerbread Crust: In a medium bowl, combine the gingerbread cookie crumbs, melted butter, and brown sugar. Mix until the crumbs are well coated. Press a tablespoon of the mixture into the bottom of each muffin liner to form a crust. Press down gently with the back of a spoon.
  • Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream and sugar, and beat until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, ground ginger, cinnamon, nutmeg, and molasses until fully incorporated.
  • Assemble the Mini Cheesecakes: Spoon the cheesecake filling over the gingerbread crust in each muffin tin, filling each cup almost to the top.
  • Bake the Cheesecakes: Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. The cheesecakes will firm up as they cool.
  • Cool and Chill: Remove the cheesecakes from the oven and allow them to cool in the muffin tin for 10 minutes. Then, transfer to the refrigerator and chill for at least 3 hours, or overnight for best results.
  • Serve: Before serving, top each cheesecake with whipped cream, crushed gingerbread cookies, and a sprinkle of ground cinnamon for extra flavor.
  • Enjoy! Serve chilled and enjoy the perfect blend of gingerbread and cheesecake in every bite!

Notes

  • You can substitute store-bought gingerbread cookies for the crust, or make your own for a more homemade touch.
  • For a deeper ginger flavor, add a tablespoon of finely chopped crystallized ginger to the cheesecake batter.
  • These mini cheesecakes can be made a day in advance and stored in an airtight container in the fridge.
  • If you want a smoother, more refined crust, you can blend the gingerbread crumbs in a food processor before mixing with the butter and sugar.

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