Mini Gingerbread Cheesecakes
These mini gingerbread cheesecakes are a comforting treat for any holiday gathering, featuring a creamy texture and delightful spiciness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 245 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups Biscoff cookie crumbs
- 3–4 tablespoons unsalted butter (melted)
- 16 ounces full-fat cream cheese (at room temperature)
- ½ cup light brown sugar
- 1/8 teaspoon cinnamon
- Pinch of nutmeg
- 2 teaspoons pure vanilla extract
- ½ cup sour cream (at room temperature)
- 2 tablespoons molasses
- 2 large eggs (at room temperature)
- 1 cup heavy whipping cream
- ½ cup powdered sugar
Instructions
- Prepare your pan: Preheat your oven to 325°F (160°C) and prepare a muffin tin.
- Make the crust: Combine Biscoff cookie crumbs and melted butter and press into muffin liners.
- Beat the cream cheese: In a bowl, mix room temperature cream cheese until smooth.
- Add sugar and spices: Mix in brown sugar, cinnamon, nutmeg, and vanilla until creamy.
- Incorporate sour cream and molasses: Add these ingredients and beat until smooth, then incorporate eggs one at a time.
- Pour the filling: Fill crusts with cheesecake mixture about ¾ full and bake for 20-25 minutes.
- Cool and chill: Let cool before transferring to the fridge for at least 4 hours.
- Whip the topping: Combine heavy cream and powdered sugar, whip to medium peaks.
- Serve: Top chilled cheesecakes with whipped cream before serving.
Notes
For lower fat options, substitute heavy cream with coconut cream. Customize with additional spices or toppings as desired.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 8g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: gingerbread, cheesecake, dessert, holiday, mini desserts