Festive Mini Gingerbread Cheesecakes

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 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, 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 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 if you use 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.

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 will be 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.

Storage

Refrigerator – Cheesecakes can 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, place the cheesecakes on your counter and allow them to come to room temperature.

Freezer – Allow the cheesecakes to cool thoroughly. Then, please place them in a freezer bag and 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, place it on your counter and let it come to room temperature.

Did you make this? Leave a comment below or take a picture and tag me on Instagram.