Mini Gingerbread Cheesecakes Recipe
A buttery Biscoff cookie crust and silky ginger-spiced cheesecake filling make these mini ginger cheesecakes a perfect holiday dessert. Finished with gingerbread man cookies, they’re the perfect bite-sized treat for Christmas parties and gatherings.
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
Yield: Mini muffin tins can vary in size, so this recipe may make more cheesecakes if the cups are on the smaller side. In this case, you may need to reduce the baking time slightly so the cheesecakes don't overbake.
Storing Directions: Store the cheesecakes tightly wrapped in the refrigerator, and enjoy within 3 days.
To Freeze: Allow the cheesecakes to cool completely, and don't top with whipped cream yet. Freeze on a baking sheet until firm, then wrap each cheesecake in plastic wrap and store in an airtight container or freezer-safe bag for up to 2 months.
Thawing Instructions: Thaw the mini cheesecakes overnight in the refrigerator before garnishing and serving.
Nutrition
Serving: 1cheesecakeCalories: 270kcalCarbohydrates: 20gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 76mgSodium: 290mgPotassium: 155mgFiber: 0.2gSugar: 16gVitamin A: 673IUVitamin C: 0.01mgCalcium: 63mgIron: 1mg
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