Mini Gingerbread Cheesecakes Recipe
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Mini Gingerbread Cheesecakes Recipe
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Celebrate the season with mini gingerbread cheesecakes that are bursting with holiday flavor and a must-have for your festive gatherings.
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Ingredients
- 10-12 ginger snap cookies crushed
- 1 tablespoon sugar
- 3 tablespoons unsalted butter melted
- 8 ounces cream cheese softened to room temperature
- 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
For serving
- 1 cup heavy cream
- 2-3 tablespoons powdered sugar
- 6-12 ginger snaps crushed into bigger pieces
- 6-12 gingerbread men cookies optional
Instructions
- Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners.
- Microwave the butter for 30 seconds or until melted. Crush the gingersnap cookies in a food processor until they are very fine.
- Add the sugar and melted butter to the food processor and mix together. Scoop a tablespoon of the crust in each liner. Spread evenly and press down using a spoon or your fingers.
- Put the cream cheese in a large bowl and beat with a hand mixer until light and fluffy. Add the egg, egg yolk, cinnamon, ground clove, ginger, allspice seasoning, powdered sugar, and molasses, and mix again until smooth.
- Scoop the mixture into the cupcake liners. Fill them to 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 them sit on the counter for a few minutes. Then place them in the fridge for 5 hours or overnight.
- Take the cheesecakes out of the liners and set them on a tray.
- Whip the heavy cream and powdered sugar 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 a gingerbread man in half for the topping and place it in the middle of the whipped cream. You can also crush up leftover ginger snaps and sprinkle them all over the tops of the mini cheesecake.
Notes
- Make sure your cream cheese is at room temperature before you start mixing so your cheesecake isn’t lumpy!
- Letting these chill properly in the fridge is crucial for that perfect texture. I like to make them the night before - it's one less thing to worry about on party day.
- If your cheesecakes crack a little, who cares? They'll still taste amazing, and you can always cover it up with more whipped cream.
- Speaking of whipped cream, while I make homemade, feel free to grab some store-bought, especially if you are serving these for a party. It's one less thing to deal with at the last minute.
- Graham crackers work great as a substitute if you don't have gingersnaps. To amp up the gingerbread flavor, add an extra teaspoon of ground ginger to the crust mixture.
- Make sure your cream cheese is at room temperature before you start mixing so your cheesecake isn’t lumpy!
- Letting these chill properly in the fridge is crucial for that perfect texture. I like to make them the night before - it's one less thing to worry about on party day.
- If your cheesecakes crack a little, who cares? They'll still taste amazing, and you can always cover it up with more whipped cream.
- Speaking of whipped cream, while I make homemade, feel free to grab some store-bought, especially if you are serving these for a party. It's one less thing to deal with at the last minute.
- Graham crackers work great as a substitute if you don't have gingersnaps. To amp up the gingerbread flavor, add an extra teaspoon of ground ginger to the crust mixture.
Nutrition Information
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Calories
256kcal
(13%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
79mg
(26%)
Sodium
144mg
(6%)
Potassium
151mg
(4%)
Fiber
0.5g
(2%)
Sugar
12g
(24%)
Vitamin A
676IU
(14%)
Vitamin C
0.2mg
(0%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 144mg | 6% |
| Potassium | 151mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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