I’m officially declaring these Mini Gingerbread Cheesecakes my new favorite holiday dessert! They’re creamy, easy to make, and filled with gingerbread spices that make the kitchen smell divine!
I’m a big fan of mini desserts for holiday entertaining. They let everyone try a little bit of everything without getting too full! I’ll warn you, though, that these mini cheesecakes are known to disappear in minutes. You might consider doubling the recipe if you’ve got a full house this Christmas season!
If you love cheesecake desserts as much as my family does, be sure to check out our recipes for Mini Strawberry Cheesecakes and easy Strawberry Cheesecake Dip!
Why You’ll Love This Recipe
They’re perfectly spiced: Just like gingerbread should be! With a mix of cinnamon, ginger, nutmeg, molasses, and cloves gives this mini gingerbread cheesecake recipe that classic gingerbread flavor.
Easy and reliable: Because they’re baked in a mini muffin pan, they’re easy to make, easy to transport, and easy for guests to eat without cutting or plating!
Make-ahead friendly: These mini Christmas cheesecakes chill beautifully, which means you can make them the day before and focus on the rest of your holiday menu.
Key Ingredients and Substitutions
Biscoff cookies – These give the crust its rich, caramelized flavor. Feel free to substitute ginger snaps or graham crackers!
Softened cream cheese – Full-fat cream cheese gives the smoothest texture. I recommend letting it come to room temperature for at least an hour before using it!
Molasses – This adds that classic gingerbread flavor to your mini cheesecakes. Use regular molasses, not backstrap molasses, which is too strongly flavored for this recipe.
Whipped cream – Homemade whipped cream is always best, but if you’re in a hurry you can use whipped cream in a can.
Equipment Needed
Food Processor – If you don’t have one, you can also smash the crumbs with a rolling pin. Just place the cookies in a zip top bag and smash with the rolling pin to evenly make fine crumbs.
Mini muffin tin – Along with some mini muffin liners!
Mixing bowls
Hand mixer or stand mixer
Step by Step Instructions
STEP ONE: Preheat the oven to 350 degrees F. Line a mini muffin tin with paper liners and reserve.
STEP TWO: Transfer the crushed cookies to the bowl of a food processor and pulse until crumbs are fine.
STEP THREE: Mix in the melted butter until well combined.
STEP FOUR: Place about a tablespoon of the mixture into each muffin cup. Using the back of a spoon, press firmly in the bottom of the mini cupcake liner to form the crust.
STEP FIVE: Bake in the preheated oven until the crusts are set, about 8 minutes. Remove from the oven and cool on a cooling rack. (Do not turn off the oven.)
STEP SIX: In a large bowl, beat the cream cheese with the sugar, eggs, and molasses until smooth. Add the cinnamon, salt, ginger, nutmeg, and cloves, and mix just until blended.
STEP SEVEN: Spoon the filling batter almost to the top of the prepared crusts in each muffin cup. Bake until the center is just firm, about 20 to25 minutes. Remove the pan from oven and cool on a cooling rack to room temperature.
STEP EIGHT: Cover and refrigerate the mini cheesecakes until firm, for at least 3 hours or overnight.
STEP NINE: Just before serving, pipe or spoon a dollop of whipped cream on each mini cheesecake.
If you like, you can garnish the baby cheesecakes with additional crushed cookie crumbs and a gingerbread man cookie. Serve and enjoy!
How to Store Leftovers
Store the mini gingerbread cheesecakes in an airtight container in the fridge for up to 3 days. For best results, wait to garnish them with whipped cream until just before serving.
Make Ahead and Freeze
These baby cheesecakes can be frozen for up to 2 months. Omit the whipped cream topping and allow the cheesecakes to cool completely.
Freeze on a baking sheet until firm, then wrap each cheesecake in plastic wrap and store in an airtight container or freezer-safe bag. Thaw overnight in the refrigerator before garnishing and serving.
Gluten Free Mini Cheesecakes
This recipe is incredibly easy to make gluten-free! Simply swap the Biscoff cookies for a gluten-free cookie option. Gluten-free gingersnaps or gluten-free graham crackers both work beautifully. The filling itself is naturally gluten-free, so no other changes needed!
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Printable Recipe Card
Mini Gingerbread Cheesecakes Recipe
Equipment
- mini muffin tin 12-hole
- 12 mini muffin tin liners
- Large mixing bowl
Ingredients
For the crust:
- 1 cup crushed Biscoff cookies (about 18 cookies)
- 1/4 cup butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 2 eggs
- 1/2 cup brown sugar, packed
- 3 tablespoons molasses
- 1 teaspoon cinnamon
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
For the topping:
- Whipped cream
- Crushed cookies (optional)
- Small gingerbread cookies (optional)
Instructions
- Preheat the oven to 350 degrees F. Line a mini muffin tin with paper liners and reserve.
- To prepare the crust: Transfer the crushed cookies to the bowl of a food processor and pulse until crumbs are fine.
- Transfer the mixture to a bowl and mix it with the melted butter until well combined.
- Place about a tablespoon of the mixture into each muffin cup. Press firmly with the back of a spoon to form the crust.
- Bake in the preheated oven until the crusts are set, about 8 minutes. Remove from the oven and cool on a cooling rack.
- To prepare the filling: In a large bowl, beat the cream cheese with the sugar, eggs, and molasses until smooth. Add the cinnamon, salt, ginger, nutmeg, and cloves, and mix just until blended.
- Assemble and bake: Spoon the filling almost to the top of the prepared crusts in each muffin cup. Bake until the center is just firm, about 20-25 minutes. Remove from oven and cool on a cooling rack to room temperature.
- Cover and refrigerate the mini cheesecakes until firm, for at least 3 hours or overnight.
- For the topping: Spoon a dollop of whipped cream on each mini cheesecake. If you like, garnish with a sprinkle of crushed cookies and a small gingerbread cookie. Makes about 12 mini cheesecakes.
Notes
Nutrition
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #HappySimpleLiving so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
