Mini Gingerbread Cheesecakes

5 from 8 reviews

These mini gingerbread cheesecakes are easy to make and baked in a muffin pan. They have a cinnamon graham cracker crust, gingerbread cheesecake with a ton of spices, and topped with whipped cream.

Prep Time25

Cook Time22

Chilling Time6

Total Time6 47

Servings: cheesecakes

Calories: 353kcal

Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

1 1/4 cup Graham cracker crumbs 1 packet of crackers
1/8 cup Brown sugar packed light or dark
1/2 tsp Ground cinnamon
5 TBSP Unsalted butter melted

Gingerbread Cheesecake

16 oz Cream cheese room temperature
1/2 cup Brown sugar packed light or dark
1/4 cup Sour cream room temperature
1/4 cup Unsulfured molasses
2 tsp Ground cinnamon
2 tsp Ground ginger
1/2 tsp Ground nutmeg
2 Large eggs room temperature

Whipped Cream

1 cup Heavy cream
2 TBSP Powdered sugar
1/2 tsp Pure vanilla extract

US - Metric

Instructions

Graham Cracker Crust

Preheat oven to 325°F. Line a muffin pan with 12 muffin liners. Set aside.
Using a blender, blend the graham cracker crumbs into a fine crumb. Mix crumbs, brown sugar, cinnamon, and melted butter together with a fork. Use 1 TBSP and scoop into each muffin liner.
1 1/4 cup Graham cracker crumbs, 1/8 cup Brown sugar, 1/2 tsp Ground cinnamon, 5 TBSP Unsalted butter
Use the back of a spice jar or a 1/8th measuring cup to compact the crust. Set aside.

Gingerbread Cheesecake

Using a mixer, beat the cream cheese on high for 1 minute. Add in the brown sugar and beat on high for 1 minute. Scrape the bowl.
16 oz Cream cheese, 1/2 cup Brown sugar
Add in sour cream, molasses, cinnamon, ginger, and nutmeg. Beat until combined and smooth. Add in eggs one a time and mix on low until just combined.
1/4 cup Sour cream, 1/4 cup Unsulfured molasses, 2 tsp Ground cinnamon, 2 tsp Ground ginger, 1/2 tsp Ground nutmeg, 2 Large eggs
Use a 3 oz cookie scoop and scoop the cheesecake batter into the muffin liner. Fill it up all the way.
Bake for 20-25 minutes. The cheesecakes are done when the middle has a very slight jiggle. Turn off the oven, crack open the door, and let the cheesecakes sit for 15 minutes.
Transfer to a cooling rack until completely cool. Cover and chill for 6 hours to overnight. (keep the liners on)

Whipped Cream

Place metal mixing bowl and whisk attachment in the freezer for 10 minutes. While you wait, take the liners off the cheesecakes.
Mix heavy cream, powdered sugar, and vanilla. Beat on high until stiff peaks form.
1 cup Heavy cream, 2 TBSP Powdered sugar, 1/2 tsp Pure vanilla extract
Pipe the whipped cream on top of the cheesecakes.

Notes

Pull ingredients out 2 hours before baking.

The cheesecakes are best if chilled overnight.

Pipe the whipped cream the day you are serving them.

Nutrition