Mini Gingerbread Cheesecakes
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 minutes mins
Cook Time22 minutes mins
Chilling Time6 hours hrs
Total Time6 hours hrs 47 minutes mins
Servings: 12 cheesecakes
Calories: 353kcal
Graham Cracker Crust
- 1 ¼ cup Graham cracker crumbs 1 packet of crackers
- ⅛ cup Brown sugar packed light or dark
- ½ teaspoon Ground cinnamon
- 5 tablespoon Unsalted butter melted
Gingerbread Cheesecake
- 16 oz Cream cheese room temperature
- ½ cup Brown sugar packed light or dark
- ¼ cup Sour cream room temperature
- ¼ cup Unsulfured molasses
- 2 teaspoon Ground cinnamon
- 2 teaspoon Ground ginger
- ½ teaspoon Ground nutmeg
- 2 Large eggs room temperature
Whipped Cream
- 1 cup Heavy cream
- 2 tablespoon Powdered sugar
- ½ teaspoon Pure vanilla extract
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 tablespoon and scoop into each muffin liner.
1 ¼ cup Graham cracker crumbs, ⅛ cup Brown sugar, ½ teaspoon Ground cinnamon, 5 tablespoon Unsalted butter
Use the back of a spice jar or a ⅛th 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, ½ 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.
¼ cup Sour cream, ¼ cup Unsulfured molasses, 2 teaspoon Ground cinnamon, 2 teaspoon Ground ginger, ½ teaspoon 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 tablespoon Powdered sugar, ½ teaspoon Pure vanilla extract
Pipe the whipped cream on top of the cheesecakes.
Pull ingredients out 2 hours before baking.
The cheesecakes are best if chilled overnight.
Pipe the whipped cream the day you are serving them.
Calories: 353kcal | Carbohydrates: 27g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 197mg | Potassium: 215mg | Fiber: 1g | Sugar: 20g | Vitamin A: 976IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg