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Mini Gingerbread Cheesecakes are so rich and creamy, filled with warm spices and a buttery Biscoff cookie crust. You’ll love this easy Christmas dessert idea!
This post is sponsored by American Dairy Association Mideast. All opinions are my own.
Easy Gingerbread Cheesecakes
When it comes to planning the holiday menu, desserts are my favorite part.
These easy Mini Gingerbread Cheesecakes are the perfect bite-sized treat when you want to serve a seasonal recipe, but also want to leave room for a Christmas cookie. I added a mini gingerbread man cookie on top of my cheesecakes. If you are making Christmas cookies already, you can do this or maybe top with leftover Biscoff cookies.
I’ve made many versions of my original Mini Cheesecakes. If you love the smell of cinnamon, molasses and nutmeg in the kitchen, then grab all your ingredients and let’s get to work.
Speaking of work, can I take a minute and acknowledge the farming industry, particularly the dairy farmers? In Ohio and West Virginia, dairy farm families raise more than 268,000 dairy cows on about 2,200 dairy farms. The milk makes it from these dairy farms to your fridge in as little as 48 hours.
It goes without saying that between my toddler and my baking, we go through so much milk, but also dairy foods like heavy cream, cream cheese, yogurt and plenty of snacking cheese! After visiting a couple dairy farms a few years ago, I think it’s unbelievable what these generational dairy farms can do.
What I love About Mini Cheesecakes
- Easy to serve, guests can help themselves
- Leaves room to try a few different things
- Easy filling recipe. It’s made in one bowl!
- Quick cooking time
- Perfect to make ahead
Gingerbread Cheesecake Ingredients
- Biscoff Cookies– graham crackers or gingersnaps also work.
- Butter– I prefer unsalted but either will work.
- Full-fat cream cheese– be sure it’s at room temperature. Full-fat cream cheese is always best for cheesecake.
- Sour cream- this should also be at room temperature. Generally, I use full-fat sour cream. You can also use plain or Greek yogurt.
- Light brown sugar– brings out the molasses flavors
- Eggs– should be at room temperature
- Spices: Cinnamon and Nutmeg
- Pure vanilla extract
How to Make Mini Cheesecake in a Muffin Pan
Prep: Preheat the oven to 350°F. Line a cupcake pan with baking liners.
Step 1: Make the crust. Grind the cookies into fine crumbs and then combine with melted butter until the crumbs are well coated. If the mixture still seems dry, you can add some extra butter. I included a note in the recipe card. Spoon 1 heaping tablespoon of the crust mixture into each cupcake liner and press into the pan with a spoon. Set aside.
Step 2: Make the cheesecake filling. Beat the cream cheese together with the sugar and spices until the mixture is super smooth and free of any lumps. I find it helpful to cut the cream cheese into cubes first.
Next, beat in the sour cream, molasses and vanilla until well-combined. Then add the eggs, beating until the mixture is completely smooth.
Step 3: Fill the pan. Into the prepared crust, add the cheesecake filling using either a large cookie scoop or ¼ cup measuring cup. A heaping cooking scoop should fill the liners nearly full, leaving about ¼-inch at the top.
Step 4: Bake. These only need about 15-18 minutes in the oven. The centers of the cheesecake should be slightly jiggly. Remove from the oven and cool completely in the pan.
Step 5: Chill. Then refrigerate for a minimum of 2 hours prior to serving.
Step 6: Add the toppings. This is topped with my favorite whipped cream. For the best whipped cream, chill the bowl and mixer in the freezer for 5-10 minutes, so it’s nice and cold. I topped with some gingerbread man cookies since I was already making them for the holidays, but leftover Biscoff cookies work and even just a sprinkle of cookie crumbs.
Make-Ahead and Freezing Instructions
These can be prepared up to 2 days in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing in the container. I always recommend adding the topping the day you plan to serve.
To freeze, fully chill them then transfer to an airtight container and place in the freezer for up to one month.Thaw overnight in the refrigerator. Just add the toppings prior to serving.
More Christmas Dessert Ideas
- Red Velvet Cupcakes
- Chocolate Pudding Pie
- Mini Peppermint Bark Cheesecakes
- Christmas Tree Cake
- Christmas Cupcakes
For more information about dairy nutrition, to find delicious new recipes and to meet Ohio and West Virginia dairy farmers, visit Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Instagram and Pinterest.Print
Mini Gingerbread Cheesecake are so rich and creamy, filled with warm spices and a buttery Biscoff cookie crust. You’ll love this easy Christmas dessert idea!
- 1 ½ cups (186g) Biscoff cookie crumbs
- 3–4 tablespoons (43-56g) unsalted butter, melted
- 16 ounces (452g) full-fat cream cheese, at room temperature
- 1/2 cup (95g) light brown sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- Pinch of nutmeg
- 2 teaspoons (10ml) pure vanilla extract
- ½ cup (60g) sour cream, at room temperature
- 2 tablespoons (30ml) molasses
- 2 large eggs, at room temperature
For the Toppings (optional):
- 1 cup (236ml) heavy whipping cream
- ½ cup (65g) powdered sugar
- Preheat the oven to 350°F. Line a cupcake pan with baking liners.
- Grind the Biscoff cookies into a fine crumb using a food processor or blender.
- In a medium-sized bowl, combine the cookie crumbs with 3 tablespoons of the melted butter and stir until well combined. If the mixture still seems dry, add an additional tablespoon.
- Spoon 1 heaping tablespoon of the crust mixture into each cupcake liner and press into the pan with a spoon. Set aside.
- In a mixing bowl, beat the cream cheese, sugar, spices and vanilla extract until well combined and free of any lumps, scraping down the bowl as needed.
- Next beat in the sour cream and molasses until well combined. Then add the eggs, beating until the mixture is completely smooth.
- Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping cooking scoop should fill the liners nearly full, leaving about ¼-inch at the top.
- Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly jiggly. Remove from the oven and cool completely in the pan.Then refrigerate for a minimum of 2 hours prior to serving. Keep stored in the refrigerator in an airtight container. Add toppings prior to serving.
- For the topping: Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and top with a cookie.
- Biscoff cookies can be swapped for graham crackers or gingersnaps. 25-26 Biscoff cookies will give you 1 ½ cups of crumbs. Since the crumb and texture of cookies can vary, I’ve suggested 3-4 tablespoons of butter. If after adding 3 tablespoons of butter your crust seems dry, add an additional tablespoon
- Category: Cheesecake
- Method: Oven
- Cuisine: American
Keywords: Mini Cheesecakes, easy cheesecake, Christmas dessert