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mini gingerbread cheesecake on a white plate with a red and green fabric under the cheesecake
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5 from 2 votes

Mini Gingerbread Cheesecakes

Perfectly portioned Mini Gingerbread Cheesecakes with molasses and warm holiday spices — a festive single-serve dessert everyone will love.
Prep Time20 minutes
Cook Time20 minutes
Chill Time3 hours
Total Time3 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: Christmas, gingerbread, mini cheesecakes, Mini Gingerbread Cheesecakes
Servings: 12
Calories: 105kcal
Author: Miranda
Cost: $15

Equipment

  • Electric Mixer
  • Muffin pan
  • Cupcake liners

Ingredients

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: 105kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 71mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 81IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg