Perfectly-sized mini gingerbread cheesecakes are great for the holidays. They have a soft gingerbread flavor and a smooth cheesecake texture. Make them ahead of time for your next holiday gathering, you will be the hit of the party!
If you follow me, then you know I love bite-sized cheesecakes. I have made oreo red velvet and New York mini cheesecakes. I love them because they are easy to make and take as long to bake as cookies.
Mini cheesecakes are also easy to serve, and perfectly proportioned and there is no messy plate to clean up afterward. Really, what isn't there to love about them?
I made these cheesecakes with the holidays in mind. The gingerbread flavor is soft and not overpowering. By leaving the cream cheese out overnight, the texture is incredibly smooth.
I can promise gingerbread cheesecakes will be a hit at your next gathering. However, I cannot promise they will get you off the naughty list...
- Butter - Binds together the gingerbread crust
- Cream Cheese - Provides the foundation. Always use room-temperature brick-style cream cheese.
- Eggs - Provides richness and adds structure.
- Molasses, Ginger, Cinnamon, and Nutmeg - Creates the classic gingerbread flavor.
- Sour Cream - Regulates acidity from the cream cheese and provides a smooth texture.
- Sugar - Sweetens the cream cheese.
- Vanilla Extract - This is both a flavoring agent and a flavor enhancer.
Substitutions and Additions
- Crust - I made this recipe with a graham cracker crust. However, this crust would also taste great with gingerbread, gingersnap, or shortbread cookies. The formula is the same; all you would need to do is exchange the graham crackers in equal ratios with the crust of your choice.
- Whipped Cream - Simple whipped cream is the perfect topping. It smooths out the flavor. However, if you want to spice it up, add one teaspoon of cinnamon.
I find that mini cheesecakes are so much easier to make than full-sized cheesecakes. There is very little cracking in the middle and no ugly knife-crumb situation going on. To ensure perfection, I recommend following these pro tips.
- Room Temperature Cream Cheese - Cream cheese should always be at room temperature to ensure a consistent creamy texture. I find I get the best results if I leave my cream cheese out overnight.
- Whole Fat Cream Cheese - Cheesecake tastes best with regular cream cheese.
- Cupcake Liners - Mini cheesecakes are perfect, as long as you use cupcake liners. If you do not use cupcake liners, the cheesecake will be hard to release from the mold. The result will be a crumbled mess.
- 12-Count Muffin Pan - I wrote this recipe using a 12-count muffin pan. Your cook time will change if you use a smaller (ex. 24 cups) or larger (ex 6 cups) muffin pan. Add less time for a smaller muffin pan and more time for a larger muffin pan. The cheesecake is done baking when the edges are firm, and the center wobbles slightly.
- Maturing - while you can eat these as soon as they are done baking. I recommend waiting until the next day. The flavor matures overnight.
Frequently Asked Questions
The top of the cheesecake will puff up and look like a dome. The edges will have formed and the center a little shaky. The cheesecake will continue to set as they cool. Once they have cooled, place the cheesecakes in the refrigerator.
Substitute the graham crackers for 1 and ½ cups of quick oats. Add the melted butter and salt as usual. However, you will want to bake the oats a little longer, at 18 minutes, or until golden brown. Allow the crust to cool before filling.
Yes! You can make them a day or two in advance and store them in an airtight container in the refrigerator.
Refrigerator - Cheesecakes will keep for three days in the fridge. For best results, store without the whipped cream in an airtight container. About 30 minutes before you plan on eating the cheesecakes, place them on your counter and allow them to come to room temperature.
Freezer - Allow the cheesecakes to cool thoroughly. Then place them in a freezer bag and then in a container. When you are ready to eat cheesecake, move it to the refrigerator the day before. About 30 minutes before you plan on eating the cheesecake, place it on your counter and allow it to come to room temperature.
In the mood for something else? Try one of these recipes:
Did you make this? Leave a comment below or take a picture and tag me on Instagram.
Mini Gingerbread Cheesecakes
- 5 graham cracker - five full sheets
- 2 tablespoons butter, melted (28g)
- 2 tablespoons sugar (24)
- 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)
- 2 cups heavy cream (473ml)
- 1 teaspoon vanilla (4g)
- ½ cup confectioners sugar (60g)
- Prep: Preheat the oven to 350F. Line the 12-count muffin pan with cupcake liners.
- Crust: Using a food processor, pulse the graham crackers into a fine crumb. Add the melted butter 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 to 325F/175C. All dairy products should be at room temperature.
- Mix: Using a mixer, blend cream cheese, sugar, and vanilla extract until fluffy. Add sour cream, molasses ginger, and cinnamon and blend until smooth. Add the eggs and just barely mix.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 for 17 - 20minutes. The cheesecake is done when the edges are set, and the center is a little "wobbly." Remove from oven and cool.
- In a medium-size bowl using a mixer, beat the heavy cream until you can see traces in the cream. Add vanilla and confectioners sugar.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.