Festive Mini Gingerbread Cheesecakes
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, and you will be the hit of the party!
If you follow me, then you know I love cheesecakes. I love my Oreo red velvet cheesecake at Christmas; gingerbread cheesecake is perfect for the entire holiday season!
Mini cheesecakes are also easy to serve and perfectly portioned, with no messy plate to clean up afterward. Really, what isn’t there to love? They are fun to serve with condensed milk bread pudding and ice cream cone Christmas trees for a festive holiday dessert table!
Ingredients
- Butter – Binds together the gingerbread crust
- Cream Cheese – Provides the foundation. Always use room-temperature brick-style cream cheese.
- Eggs – Provide richness and add structure.
- Molasses, Ginger, Cinnamon, and Nutmeg – Create the classic gingerbread flavor.
- Sour Cream – Balances the cream cheese’s acidity and adds a smooth texture.
- Sugar – Sweetens the cream cheese.
- Vanilla Extract – A flavor agent and 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; just replace the graham crackers with your crust of choice in equal ratios.
- Whipped Cream – Simple whipped cream is the perfect topping. It smooths out the flavor. If you want to spice it up, add 1 teaspoon of cinnamon.
Pro Tips
I find that mini cheesecakes are much easier to make than full-sized ones. There is very little cracking in the middle and no ugly knife-crumb situation. To ensure perfection, follow these pro tips.
- Room-Temperature Cream Cheese – Always use room-temperature cream cheese for a consistent, creamy texture. 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 in cupcake liners. Without them, the cheesecake will be hard to release from the mold, resulting in a crumbled mess.
- 12-Count Muffin Pan – I wrote this recipe using a 12-count muffin pan. Your cooking time will change if you use a smaller (e.g., 24 cups) or larger (e.g., 6 cups) muffin pan. Add less time for a smaller muffin pan and more for a larger one. The cheesecake is done baking when the edges are firm, and the center wobbles slightly.
- Maturing – You can eat these as soon as they are done baking, but 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 will be a little shaky. The cheesecake will continue to set as it cools. Once cooled, refrigerate the cheesecakes.
Substitute the graham crackers with 1 1/2 cups quick oats. Add the melted butter and salt as usual. However, bake the oats a little longer, for 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.
Storage
Refrigerator – Keep cheesecakes in the fridge for three days. For best results, store without the whipped cream in an airtight container. About 30 minutes before eating, take the cheesecakes out and let them come to room temperature.
Freezer – Let the cheesecakes cool completely. Then place them in a freezer bag, then in a container. When you are ready to eat the cheesecake, move it to the refrigerator the day before. About 30 minutes before eating the cheesecake, take it out and let it come to room temperature.
Mini Gingerbread Cheesecakes
Equipment
- mixer (hand or stand)
- large bowl
- medium bowl
- 12-Count muffin pan
- 12 cupcake liners
Ingredients
Crust
- 5 graham crackers (five full sheets)
- 2 tablespoons butter, melted (28g)
- 2 tablespoons sugar (24g)
Cheesecake
- 16 ounces cream cheese, room temperature (454g)
- 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)
Whipped Cream
- 2 cups heavy cream (473ml)
- 1 teaspoon vanilla (4g)
- ½ cup confectioners sugar (60g)
Instructions
Crust
- Prep: Preheat the oven to 350F. Line the 12-count muffin pan with cupcake liners.
- Crust: Use a food processor to pulse the graham crackers into fine crumbs. Add the melted butter and the sugar. Pulse until combined.5 graham crackers (five full sheets), 2 tablespoons butter, melted (28g), 2 tablespoons sugar (24g)
- Bake: Evenly distribute the graham cracker crumbs into each of the 12 muffin cups. Firmly press the crust into place. Bake for 5 minutes. Fully cool before filling with cheesecake batter.
Cheesecake
- Prep: Preheat oven to 325F/175C. Let all dairy products come to room temperature before starting.
- Mix: Use a mixer to 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 (454g), 1/3 cup sugar (67g), 1 teaspoon vanilla (4g), 2 large eggs, room temperature, 1/3 cup sour cream, room temperature (77g), 2 teaspoons molasses (14g), 1/2 teaspoon ginger (1g), 1/2 teaspoon nutmeg (1g), 1/2 teaspoon cinnamon (1g)
- Bake: Evenly distribute the cheesecake batter across the individual 12 muffin pans. Bake for 17 to 20minutes. The cheesecake is done when the edges are set, and the center is a little "wobbly." Remove from the oven and cool.
Whipped Cream
- In a medium-sized bowl, using a hand mixer, beat the heavy cream until you see traces in the cream. Add vanilla and confectioners' sugar.2 cups heavy cream (473ml), 1 teaspoon vanilla (4g), 1/2 cup confectioners sugar (60g)
Assembly
- Pipe: Fill a piping bag with whipped cream. Use a large piping tip and pipe the cheesecakes in a circular motion. Decorate as desired.