Mini Gingerbread Cheesecakes

5 from 1 vote

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!

Prep Time15

Cook Time20

Setting Time3

Total Time3 35

Course: Dessert

Cuisine: American, English

Servings: mini cheesecakes

Calories: 387kcal

Author: Ruth Grindeland

Cost: $10

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)
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)

US Customary - Metric

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