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!

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 – 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.

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 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 for a larger one. 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

Storage

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:

• Mini Cheesecakes
• Red Velvet Cheesecake
• Vanilla Nice Cream (Vegan Ice Cream)