Mini Gingerbread Cheesecakes

Perfectly portioned Mini Gingerbread Cheesecakes with molasses and warm holiday spices — a festive single-serve dessert everyone will love.

Gingerbread Mini Cheesecakes

These Mini Gingerbread Cheesecakes are everything you love about holiday baking — warm spices, creamy filling, and a touch of festive charm — all packed into the perfect personal-sized treat. Each bite blends the cozy holiday flavors of cinnamon, nutmeg, ginger, and rich molasses for that unmistakable gingerbread taste. They’re smooth, sweet, and perfectly spiced — like Christmas wrapped up in a tiny cheesecake!

And the best part? These mini cheesecakes are baked right in a muffin pan, so they’re easy to make and even easier to share (or not share — we won’t judge!). Each one is topped with a swirl of whipped cream and a tiny gingerbread man cookie, making them as cute as they are delicious. Their individual size makes them perfect for parties, dessert trays, or gifting — no slicing or fuss required, just grab and enjoy!

Ingredients

Here’s a look at what you’ll need to make this recipe. This post may contain affiliate links to products used; read our privacy policy here.

• Dry Goods: Graham Crackers (crumbled), All-purpose Flour
• Dairy: Unsalted Butter, Cream Cheese, Whipped Cream, Large Eggs
• Sugars: Granulated Sugar and Light Brown Sugar
• Spices: Ground cinnamon, ground nutmeg, ground ginger
• Flavorings: Vanilla extract, Molasses
• Decorations: Holiday Sprinkles, Gingerbread Man Frosting Decorations

Full ingredient amounts available in the printable recipe card at the bottom of the post.

Helpful Kitchen Tools

• 2 cupcake pans or muffin pans
• Cupcake liners
• Electric mixer

Instructions

1. Make the Crust – Start by working on the graham cracker crust. You will mix your graham cracker crumbs, butter, sugar, and cinnamon. Press into your pan in cupcake liners.
2. Mix the Cheesecake Batter – In a stand mixer or large bowl with a hand mixer, whip up your gingerbread-flavored cheesecake. First whipping the cream cheese to ensure it’s warm enough to be creamed. Then add the brown sugar, flour, and spices to mix in. Lastly, add in the vanilla extract, molasses, and egg. I recommend just beating until the egg is incorporated otherwise you’ll have a cheesecake that puffs up while it’s baking and then sinks while it’s cooling.
3. Pour in Pan – Scoop the batter on top of the crusts you made in the muffin pan.
4. Bake and Cool – Now you will bake your mini cheesecakes as directed in the printable recipe card below. Then allow your cheesecakes to cool and then refrigerate the gingerbreads to allow them to set up.

Prep Tips

• Storage – Keep in an airtight container in the fridge for 3-4 days. If not serving right away or making ahead of time, I recommend waiting to add the whipped cream and decorations until you’re ready to enjoy.
• Freezing – If you are looking to freeze any of your gingerbread cheesecakes, go right ahead. Just allow your cheesecakes to fully cool down. Then place in a freezer container and freeze for up to three months. Thaw in the fridge when you want to eat some. It will be a slower thaw so I recommend thawing overnight. Or you can sit them out on the counter for 30 minutes for a quicker thaw.
• Substitutions – If you don’t want a classic graham cracker crust you absolutely can change out the crust. Whether you reach for Golden Oreos or even gingersnap cookies, it will be a tasty combination. If you’re using a cookie, I would recommend just leaving out the granulated sugar and use the same 1-cup measurement for the crumbs. If you are gluten free you can reach for a gluten free graham cracker or cookie to make the crust with.

More Mini Cheesecake Recipes To Try:

• Mini Apple Crumble Cheesecakes
• Oreo Mini Cheesecake
• Mini Chocolate Chip Cheesecakes
• Mini Cherry Cheesecakes
• No Bake Mini Lemon Cheesecakes
• Mini Mint Cheesecakes
• Mini Pumpkin Cheesecakes

Mini Gingerbread Cheesecakes

Miranda

Perfectly portioned Mini Gingerbread Cheesecakes with molasses and warm holiday spices — a festive single-serve dessert everyone will love.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Chill Time 3 hours hrs

Total Time 3 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 105 kcal

Equipment

• Electric Mixer
• Muffin pan
• Cupcake liners

Ingredients

  

1x2x3x

Crust

• ▢ 1 cup graham cracker crumbs
• ▢ 2 tablespoons butter melted
• ▢ 1 tablespoon granulated sugar
• ▢ ½ teaspoon ground cinnamon

Gingerbread Cheesecake

• ▢ 2 (8 ounce) packages cream cheese room temperature
• ▢ 1/2 cup light brown sugar packed
• ▢ 1 tablespoon all-purpose flour
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon ground ginger
• ▢ 1/2 teaspoon vanilla extract
• ▢ 2 tablespoons molasses not blackstrap
• ▢ 1 large egg

Topping

• ▢ fresh whipped cream whipped topping will work
• ▢ Festive sprinkles
• ▢ Gingerbread Man decorations

Instructions

 

Crust

• Preheat oven to 350 degrees F and line a cupcake pan with paper liners.
• In a large bowl, add the the graham cracker crumbs, butter, sugar, and cinnamon. Mix until the mixture looks like wet sand.
• Add 1 tablespoon of crust mixture into each paper liner. Use a flat-bottomed measuring cup, glass, or medicine cup to press the crust firmly and evenly into the bottom of the liner.
• Place in the fridge to firm up while preparing the cheesecake batter.

Cheesecake

• In a large bowl, add the cream cheese. Using a hand mixer on medium speed, beat until smooth. Scrape down the sides of the bowl.
• Add in the brown sugar, flour, nutmeg, cinnamon, and ginger. Continue to mix with hand mixer until well combined. Scrape down the sides and bottom of the bowl.
• Add in the vanilla extract, molasses, and egg. Beat just until everything is incorporated and the egg is just combined. Scrape down the sides and stir in any remaining bits.
• Add 2 ½ tablespoons of cheesecake batter in each paper liner.
• Place the cupcake pan in the preheated oven and bake for 20 minutes or until the center has set on the cheesecakes.
• Remove from the oven and allow the cheesecakes to cool to room temperature before removing from the pan.
• Place the cheesecakes in the fridge for at least 3 hours but preferrable overnight to firm up.
• Before serving, top with fresh whipped cream, sprinkles, and gingerbread man decorations.

Notes

Nutrition information is provided as an estimate only and does not include any toppings.

Storage: Keep in an airtight container in the fridge for up to 4 days. Wait to add whipped cream and decorations until ready to serve.

Freezing: Cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on the counter for 30 minutes.

Substitutions: Swap graham crackers for Golden Oreos or gingersnaps (skip added sugar). Use gluten-free cookies or crackers for a GF crust option.

Nutrition

Calories: 105kcalCarbohydrates: 19gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 71mgPotassium: 82mgFiber: 0.4gSugar: 14gVitamin A: 81IUVitamin C: 0.01mgCalcium: 26mgIron: 1mg

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