Mini Gingerbread Cheesecakes

The Ultimate Mini Gingerbread Cheesecakes Recipe for the Holidays

What if you could capture the entire cozy, spicy-sweet spirit of the holidays in a single, perfectly portioned bite? Forget the stress of slicing a large, cumbersome dessert. This recipe for Mini Gingerbread Cheesecakes is your secret weapon for a festive, impressive, and utterly delicious treat that will have everyone asking for the recipe.

These individual desserts blend the warm, spiced notes of gingerbread with the rich, tangy creaminess of classic cheesecake. Set atop a crunchy gingersnap crust, they are the perfect make-ahead dessert for any holiday gathering. Let’s bake some magic together!

Ingredients List

The magic of these cheesecakes lies in a perfect balance of spice and cream. We’ve broken down the ingredients for the crust and the filling. Don’t be afraid to make substitutions based on what you have on hand!

For the Gingersnap Crust:

Gingersnap Cookies: 1 ½ cups of finely crushed cookies (about 25-30 cookies). The spicier, the better for a robust flavor!
Unsalted Butter: 6 tablespoons, melted. This is the glue that holds our delicious foundation together.
Granulated Sugar: 2 tablespoons. Just a touch to complement the cookie’s sweetness.

For the Gingerbread Cheesecake Filling:

Cream Cheese: 16 ounces (two 8-ounce blocks), softened to room temperature. This is non-negotiable for a lump-free, silky smooth filling!
Granulated Sugar: ½ cup. Provides the primary sweetness to balance the tangy cream cheese.
Brown Sugar: ¼ cup, packed. Adds a wonderful depth and molasses flavor.
Large Eggs: 2, at room temperature. Room temperature eggs incorporate more easily, preventing overmixing.
Molasses: 3 tablespoons (unsulphured). This is the signature flavor of gingerbread!
All-Purpose Flour: 2 tablespoons. A secret ingredient that helps prevent the cheesecakes from cracking.
Sour Cream: ¼ cup, at room temperature. Adds a final touch of tang and incredible creaminess.
Vanilla Extract: 1 teaspoon. Enhances all the other flavors in the mix.
Ground Ginger: 1 ½ teaspoons.
Ground Cinnamon: 1 teaspoon.
Ground Cloves: ¼ teaspoon.

Timing

These individual gingerbread cheesecakes are surprisingly efficient to make. The total active time is just around 25 minutes, with the majority of the time dedicated to baking and chilling. This makes them an ideal make-ahead dessert, freeing you up on the day of your event.

Prep Time: 15 minutes
Bake Time: 18-22 minutes
Chill Time: At least 4 hours, but preferably overnight.
Total Time: Approximately 4 hours and 40 minutes

Compared to a full-sized cheesecake which can take over 8 hours from start to finish, this recipe cuts down total time by nearly 50%, primarily due to the significantly reduced cooling and chilling period.

Step-by-Step Instructions

Follow these simple steps to create flawless Mini Gingerbread Cheesecakes. The key is to work with room temperature ingredients and avoid overmixing. Let’s begin!

Step 1: Prepare the Oven and Pan

First things first, preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper or silicone liners. Setting up your station first ensures a smooth and efficient baking process from start to finish.

Step 2: Craft the Gingersnap Crust

In a small bowl, combine the finely crushed gingersnap crumbs and the 2 tablespoons of granulated sugar. Pour in the 6 tablespoons of melted butter and mix with a fork until all the crumbs are evenly moistened. The mixture should resemble wet sand.

Spoon approximately 1 ½ tablespoons of the crumb mixture into each muffin liner.
Use the bottom of a small glass or a spice jar to press the crumbs down firmly, creating a compact and even base.
Bake the crusts for 5 minutes. This pre-baking step ensures your crust stays crisp. Remove from the oven and set aside to cool slightly while you prepare the filling.

Step 3: Mix the Gingerbread Cheesecake Filling

In a large bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to beat the softened cream cheese on medium speed until completely smooth and creamy. This should take about 2-3 minutes. Scrape down the sides and bottom of the bowl to ensure there are no lumps.

Add the granulated sugar and brown sugar to the cream cheese and beat until smooth. Next, add the eggs one at a time, beating on low speed just until the yellow of the yolk disappears. It’s crucial not to overbeat once the eggs are in!

Finally, beat in the molasses, flour, sour cream, vanilla, ginger, cinnamon, and cloves on low speed until just combined. Scrape the bowl again to make sure everything is incorporated, but resist the urge to keep mixing.

Step 4: Fill the Muffin Tins

Carefully spoon the cheesecake batter evenly over the pre-baked crusts in the muffin tin. Fill each liner almost to the top. A large cookie scoop can make this process incredibly neat and ensure each mini cheesecake is the same size.

Step 5: Bake to Perfection

Place the muffin tin in the preheated oven and bake for 18-22 minutes. The cheesecakes are done when the edges are set, but the centers still have a slight wobble. They will continue to set as they cool. Overbaking is the primary cause of cracks and a dry texture.

Step 6: Cool and Chill Completely

Once baked, remove the pan from the oven and let the cheesecakes cool in the muffin tin for at least 1 hour at room temperature. After an hour, transfer the tin to the refrigerator and chill for at least 4 more hours, or ideally overnight. This long chill time is essential for the flavor to develop and the texture to become perfectly dense and creamy.

Nutritional Information

The following is an estimated nutritional breakdown per serving (1 mini cheesecake), based on the ingredients listed. Please note that actual values may vary depending on the specific brands and substitutions you use.

Calories: Approximately 320 kcal
Fat: 22g
Saturated Fat: 13g
Carbohydrates: 27g
Sugar: 20g
Protein: 5g
Sodium: 250mg

These delightful Mini Gingerbread Cheesecakes are a rich treat, perfect for a special occasion. The individual portions make it easy to manage indulgence during the festive season.

Healthier Alternatives for the Recipe

Want to enjoy this festive treat with a few healthier tweaks? It’s easy to modify this recipe without sacrificing the delicious gingerbread flavor.

Reduce the Fat: Substitute Neufchâtel cheese or a low-fat cream cheese for one or both blocks of the full-fat cream cheese. You can also replace the sour cream with plain, non-fat Greek yogurt for a protein boost.
Go Gluten-Free: Easily make this recipe gluten-free by using your favorite brand of gluten-free gingersnap cookies for the crust.
Lower the Sugar: You can reduce the granulated sugar in the filling by up to ¼ cup without a major impact on texture. Alternatively, experiment with natural sweeteners like monk fruit or erythritol blends, following package directions for conversion.

Serving Suggestions

The presentation is half the fun! These Mini Gingerbread Cheesecakes are a beautiful canvas for your creativity. Here are a few of my favorite ways to serve them:

Classic & Elegant: Top with a swirl of stabilized whipped cream and a light dusting of cinnamon or nutmeg.
Decadent Drizzle: A warm caramel sauce or a molasses drizzle right before serving adds a beautiful visual and an extra layer of flavor.
Festive Fun: Place a tiny gingerbread man cookie on top of each one or sprinkle with festive holiday sprinkles.
Tangy Twist: For a surprising and delicious contrast, top with a small dollop of lemon curd. The bright citrus cuts through the richness beautifully.

Common Mistakes to Avoid

Cheesecake can seem intimidating, but avoiding these common pitfalls will guarantee you perfect results every time.

Yumi

Name: Yumi Hwag
Byline: Founder & Recipe Developer, Yumimeals
Bio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]