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, you will be the hit of the party!

A plate of seven decorated mini gingerbread cheesecakes.

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…

In the mood for more holiday flavor? Try this Pumpkin Torte or these Pumpkin Snickerdoodles!

Ingredients

  • 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 – Are needed to create 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.
A close-up view of the cheesecake with a bite missing.

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; you only need to 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.

Pro Tips

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 cooking 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 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. I recommend waiting until the next day. The flavor matures overnight.
Three mini cheesecakes stacked on top of each other.

Frequently Asked Questions

How Do I Know When The Cheesecake is Done Baking?

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 it cools. Once they have cooled, place the cheesecakes in the refrigerator.

How Can I Make These Gluten-Free?

Substitute the graham crackers for 1 and 1/2 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.

Can These Cheesecakes Be Made Ahead of Time?

Yes! You can make them a day or two in advance and store them in an airtight container in the refrigerator.

Top-down view of finished cheesecakes.

Storage

Refrigerator – Cheesecakes will be kept in the fridge for three days. For best results, store without the whipped cream in an airtight container. About 30 minutes before 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 eating the cheesecake, place it on your counter and let it 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 on a Plate

Mini Gingerbread Cheesecakes

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!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American, English
Servings: 12 mini cheesecakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 3 hours 35 minutes

Equipment

  • Mixer (hand or stand)
  • Large bowl
  • Medium bowl
  • 12-Count muffin pan
  • 12 cupcake liners

Ingredients

Crust

  • 5 graham cracker – five full sheets
  • 2 tablespoons butter, melted (28g)
  • 2 tablespoons sugar (24)

Cheesecake

  • 16 ounces cream cheese, room temperature (454)
  • cup sugar (67g)
  • 1 teaspoon vanilla (4g)
  • 2 large eggs, room temperature
  • 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:  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.

Cheesecake

  • 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), 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: 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.

Whipped Cream

  • 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), 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.

Notes

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. 

Nutrition

Nutrition Facts
Mini Gingerbread Cheesecakes
Serving Size
 
1 mini cheesecake
Amount per Serving
Calories
 
387
Calories from Fat 288
% Daily Value*
Fat
 
32
g
49
%
Cholesterol
 
135
mg
45
%
Sodium
 
209
mg
9
%
Carbohydrates
 
21
g
7
%
Fiber
 
1
g
4
%
Sugar
 
16
g
18
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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