Mini Gingerbread Cheesecakes

By:

dani

Published:

November 3, 2025

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Mini Gingerbread Cheesecakes are the perfect treat to spice up your holiday gatherings. These small bites are not just adorable; they burst with flavor and warmth. Picture this: creamy cheesecake paired with a hint of ginger and spices, all resting on a ginger snap crust. It’s a delightful combo that brings comfort and joy to any table. Plus, who doesn’t love a cute, individual dessert that your guests can easily enjoy? Whether you’re hosting a festive party or simply indulging in a cozy night at home, these Mini Gingerbread Cheesecakes will surely impress anyone who takes a bite. So, grab your apron, and let’s whip up this fun recipe together. You might find yourself making them all year round!

Ingredients

For these delightful Mini Gingerbread Cheesecakes, gather the following ingredients. Having everything ready in one spot makes the process smoother, and trust me, you’ll love how simple it is once you start.

For the Crust

1 ½ cups ginger snap cookies, crushed
1/4 cup unsalted butter, melted
2 tablespoons sugar

For the Cheesecake Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt

For the Topping

Whipped cream
Crushed ginger snap cookies, for garnish
Ground cinnamon, for a sprinkle on top

Instructions

Now that you have your ingredients ready, let’s jump into the process of making these Mini Gingerbread Cheesecakes. Each step is straightforward, ensuring you have a fantastic result without too much fuss.

Prepare the Crust

Preheat the Oven: Start by preheating your oven to 325°F (160°C). This will ensure that everything bakes evenly.
Mix the Crust: In a bowl, combine the crushed ginger snap cookies, melted butter, and sugar. Stir everything together until the mixture resembles wet sand. You want all the cookie crumbs to be coated in butter.
Form the Crust: Line a muffin tin with paper liners. Press the crumb mixture into the bottom of each liner, making sure it’s compact. This step is crucial, as the crust holds everything together.
Bake the Crust: Bake the crusts in the preheated oven for about 8-10 minutes. You should see them set slightly but not brown. Once done, set them aside to cool.

Make the Cheesecake Filling

Beat the Cream Cheese: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Use a hand mixer for about 2-3 minutes for the best results.
Add the Eggs: Next, add the eggs one at a time. Mix well after each addition. This ensures everything is fully incorporated without lumps.
Mix in the Other Ingredients: Now, add in the vanilla extract, sour cream, ground ginger, ground cinnamon, nutmeg, and a pinch of salt. Beat the mixture until it’s smooth and fluffy. The spices should create a wonderful aroma that fills your kitchen.

Fill the Cupcakes

Pour the Filling: Carefully pour the cheesecake filling over the cooled crusts. Fill each paper liner about 3/4 full. The filling will rise a little as it bakes.
Bake the Cheesecakes: Place the muffin tin in the oven and bake for about 18-20 minutes. The edges should look set, but the centers may still be slightly wobbly. This is perfectly fine; they will firm up as they cool.

Cool and Chill

Cool the Cheesecakes: Once baked, remove the mini cheesecakes from the oven and let them cool in the pan for about 10-15 minutes. After that, transfer them to a wire rack to cool completely.
Chill: After they’ve cooled, cover the cheesecakes with plastic wrap and place them in the fridge for at least 3 hours. Chilling helps the flavors develop and gives the filling a firmer texture.

Serve the Mini Gingerbread Cheesecakes

When it’s time to enjoy your Mini Gingerbread Cheesecakes, here’s how to dress them up.

Add Toppings: Just before serving, add a dollop of whipped cream on top of each cheesecake. Sprinkle with a bit of crushed ginger snap cookies and ground cinnamon for extra flair.
Serving Suggestion: These cheesecakes are perfect for holiday parties, but they also make a lovely treat for any occasion. You can present them on a festive platter to showcase their cuteness, making them the star of your dessert table.

Tips for Perfection

As you make your Mini Gingerbread Cheesecakes, here are some tips to ensure the best results:

Room Temperature Ingredients: Always use room temperature cream cheese and eggs. This helps achieve a creamy texture without lumps.
Don’t Overmix: When adding the eggs and other ingredients, mix just until combined. Overmixing can cause air bubbles, leading to cracks in the cheesecake.
Prevent Cracks: To prevent cracks, consider baking the cheesecakes in a water bath. Place the muffin tin in a larger pan filled with hot water before baking. This keeps moisture in and helps them bake evenly.
Adjusting Spice Levels: If you love a particular spice, feel free to adjust the amounts to match your taste. Maybe add a bit more cinnamon or nutmeg for an extra kick!

Storage Instructions

After making these delicious Mini Gingerbread Cheesecakes, you’ll want them to last as long as possible. Here’s how to store them:

In the Fridge: Keep the cheesecakes in an airtight container in the refrigerator. They should last up to 5-7 days.
Freezing: For longer storage, freeze them! Simply place them in the freezer for up to 3 months. To defrost, move them to the fridge a few hours before serving.

Conclusion

Mini Gingerbread Cheesecakes are a wonderful way to celebrate the flavors of the season. Their creamy texture combined with the spiced crust makes for a delectable treat that everyone will love. With a little bit of patience and care, you’ll find that this recipe can easily become a holiday favorite. So gather your loved ones around, serve up these sweet bites, and make some cherished memories together. Happy baking!