Perfectly sized mini gingerbread cheesecakes are perfect for the holidays. These small cheesecakes have a smooth gingerbread flavor and are filled with warm spices. These are easy to make ahead and enjoy at just the right time!
Prep: Preheat the oven to 350F. Line the 12-count muffin pan with cupcake liners.
Crust: Using a food processor, pulse the grahamcrackers with the filling in into a fine crumb. Add the meltedbutter and the sugar. Pulse until combined.
5 graham cracker - five full sheets, 2 tablespoons butter, melted (28g), 2 tablespoons sugar (24)
Bake: Evenly distribute the crust into each of the 12 muffin pan. Firmly press the crust into place—Bake for 5 minutes. Fully cool before filling with cheesecake batter.
Prep: Preheat oven. All dairy products should be at room temperature. Line muffin pan with cupcake liners.
Mix: Using a mixer, blend creamcheese, sugar, and vanilla extract untilfluffy. Add eggs one egg at a time. Add sour cream, molasses ginger, cinnamon
16 ounces cream cheese, room temperature (454), ⅓ cup sugar (67g), 1 teaspoon vanilla (4g), 2 large eggs, room temperature, ⅓ cup sour cream, room temperature (77g), 2 teaspoons molasses (14g), ½ teaspoon ginger (1g), ½ teaspoon nutmeg (1g), ½ teaspoon cinnamon (1g)
Bake: Evely distribute the cheesecake batter across the individual 12 muffin pans. Bake at 325F/175C for 17 - 20minutes. The cheesecake is done when the edges are set, and the center is a little "wobbly." Remove from oven and cool.
Setting: Once cooled, place the cheesecakes in the refrigerator for 3 hours to set.
In a medium-size bowl using a mixer, beat the heavycream until you can see traces in the cream. Add vanilla and confectionerssugar.
2 cups heavy cream (473ml), 1 teaspoon vanilla (4g), ½ cup confectioners sugar (60g)
Pipe: Fill a piping bag with whipped cream. Use a large piping tip and pipe the cheesecakes in a circular motion. Decorate as desired.
Dairy: All dairy should be at room temperature. When I make this, I leave the cream cheese out overnight. This ensures the smoothest consistency. If the cream cheese is cold, the cheesecake will not be perfectly smooth. If in a pinch, microwave at level two in 20-second bursts until the cream cheese starts to soften.
Crust: You can use any cookie or cracker you like. Some substitutions include gingerbread, vanilla wafers, or ginger snaps.Bake Time: Always watch the cheesecake as it nears the end of the cooking time. This is because oven temperature can vary causing the cooking time to differ from oven to oven. *The equipment section may contain affiliate links to products used in this recipe.Whipped Cream: For the best result, top with the whipped cream just before serving. Flavor - If at all possible, I recommend eating these after they have been refrigerated overnight. The gingerbread flavor is strong on the second day.Storage: Remove any toppings. Refrigerator, store it in an air-tight container for up to three days. In the freezer, store using a freezer bag inside an airtight container for up to three months.
Mini Gingerbread Cheesecakes
Amount Per Serving (1 mini cheesecake)
Calories 387Calories from Fat 288
% Daily Value*
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Vitamin A 1235IU25%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.