These mini gingerbread cheesecakes are filled with spices and molasses. They have a gingersnap cookie crust, a creamy cheesecake filling, and are topped with whipped cream!
This gingerbread cheesecake recipe has everything you love about your favorite gingerbread man cookies: warm spices and sweet molasses.
If you're searching for a fun and festive dessert to bring to your Christmas party, than these mini cheesecakes are perfect!
Looking for more holiday desserts? Then check out these: hot chocolate fudge, grinch cookies, and chocolate peppermint pie.
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Why You'll Love This Cheesecake
- It has a gingersnap crust.
- It has a smooth cheesecake texture.
- They're topped with homemade whipped cream.
- Because they're mini, they don't require a water bath or springform pan.
- They're perfect to make for the holiday season!
I love making bite-sized cheesecakes because they're easily made in a muffin pan. No special equipment required!
And, because they take significantly less time to bake compared to a full-sized cheesecake, they're ready way sooner too.
Ingredients Needed
Here are some notes on the simple ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Gingersnap Cookies: Just buy a box from your local grocery store. You could also use graham cracker crumbs if you'd prefer a graham cracker crust.
- Cream Cheese: Block-style, NOT the spreadable kind.
- Spices: A combination of ground cinnamon, ground ginger, and ground nutmeg are used.
- Yogurt: You can use either vanilla, plain, or even greek yogurt. You could also substitute this for sour cream if that's what you have at home.
- Molasses: Use unsulphured molasses, as it contains no preservatives or artificial flavors. I like to use Grandma’s molasses as it is pure molasses.
- Heavy Whipping Cream: If making whipped cream, you'll need this ingredient. Do not use heavy cream, as that will not work.
Instructions
Here are the step by step instructions on how to make these mini gingerbread cheesecake bites.
Step 1: Make the crust. Use a food processor to crumble the cookies into fine crumbs.
Then combine the gingersnap crumbs, brown sugar, and melted butter in a small bowl.
Step 2: Bake the crust. Evenly distribute the cookie crumbs into the paper liners, pressing down firmly. Bake for 8 minutes in a 325 degree oven and set aside to cool.
Step 3: Beat the cream cheese. In a large bowl of a stand mixer, beat together the cream cheese, brown sugar, cinnamon, ginger, and nutmeg on high speed until smooth.
Step 4: Add the wet ingredients. Add the yogurt and molasses on medium speed and mix until combined.
Then add the eggs, one at a time, mixing just until combined.
Step 5: Bake. Use a cookie scoop (I used my 2.6 tablespoon) to evenly distribute the cheesecake filling over the top of the crust. Bake for 15-20 minutes.
Chill for 45 minutes on the counter and then for 3 hours in the refrigerator.
Step 6: Whipped Cream. In a large mixing bowl using an electric mixer, beat together the heavy whipping cream, sugar, and vanilla extract for 2-3 minutes on high speed.
Decorating Mini Cheesecakes
Once the cheesecakes have cooled and completely set up, you can decorate them.
Place the whipped cream in a piping bag and use your favorite piping tip (I used the Wilton 6B). Add a dollop of whipped cream to the top of each mini cheesecake.
This is optional, but you could also add gingerbread men to your cheesecakes. Here is my recipe for gingerbread cookies.
Storage Tips
Keep any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
If leaving in the muffin pan, cover them with plastic wrap or aluminum foil.
Expert Baking Tips
- Muffin Pan: This recipe can easily be made in a 12-count muffin tin. I recommend lining your muffin cups with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each cup.
- Room Temperature Ingredients: Remove the cream cheese, yogurt, and eggs from the refrigerator 1 hour before you want to start baking.
- Cheesecake Filling: I used my 2.6 tablespoon cookie scoop to evenly distribute the cheesecake filling over the top of the crust.
- Bake Time: Be sure that the cheesecakes are completely set and baked through before chilling on the counter. They should bake anywhere between 15-20 minutes.
- Completely Chill: It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
Recipe FAQs
The cheesecakes are done baking when they barely jiggle when moving the pan. You can also touch the centers and if it's firm, they're done.
You can use a mini cheesecake pan if you have one.
Yes! This is a perfect dessert to make the night before. Simply let the cheesecakes chill overnight and then serve the next day.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Christmas Recipes
📖 Recipe
Mini Gingerbread Cheesecakes Recipe
Equipment
- 12-count muffin pan
- Food Processor
- Electric Stand Mixer
- Mixing Bowl
Ingredients:
Gingersnap Crust
- 12 gingersnap cookies (about 1 cup) crumbs
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
Gingerbread Cheesecake
- 16 ounces block-style cream cheese, room temperature
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¼ cup yogurt (plain or vanilla), room temperature
- 3 tablespoons molasses
- 2 large eggs, room temperature
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
Instructions:
- Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Gingersnap Crust
- Place the gingersnap cookies into a food processor or blender and pulse until fine crumbs. Pour the cookie crumbs into a medium-sized mixing bowl and add the brown sugar and melted butter. Mix together.
- Evenly disperse the crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 8 minutes and set aside to cool while making the cheesecake filling.
Gingerbread Cheesecake
- In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese, brown sugar, cinnamon, ginger, and nutmeg on high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the yogurt and molasses and mix on medium speed until combined. Then add the eggs, one at a time, mixing just until incorporated.
- Use a cookie scoop (I used my 2.6 tablespoon) to evenly distribute the cheesecake filling over the top of the crust. Use your finger to smooth out the batter. Bake at 325 degrees for 15-20 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
- Allow the cheesecakes to cool for 45 minutes at room temperature and then cover the entire muffin pan with saran wrap and place in the refrigerator to chill for 3 hours.
Whipped Cream
- In the bowl of an electric stand mixer using the whisk attachment, whisk together the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes.
- Top the chilled cheesecakes with the whipped cream and serve. I placed a gingerbread cookie on top of mine, but that is optional.
- Keep any leftover mini cheesecakes in the refrigerator for up to 5 days.
Notes:
- Muffin Pan: This recipe can easily be made in a 12-count muffin tin. I recommend lining your muffin cups with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each cup.
- Room Temperature Ingredients: Remove the cream cheese, yogurt, and eggs from the refrigerator 1 hour before you want to start baking.
- Cheesecake Filling: I used my 2.6 tablespoon cookie scoop to evenly distribute the cheesecake filling over the top of the crust.
- Bake Time: Be sure that the cheesecakes are completely set and baked through before chilling on the counter. They should bake anywhere between 15-20 minutes.
- Completely Chill: It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
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