Description
Delight in these Mini Gingerbread Cheesecakes featuring a spiced graham cracker crust, creamy gingerbread-flavored cheesecake filling, and topped with smooth whipped cream. Perfect for festive occasions and cozy gatherings.
Ingredients
Scale
Graham Cracker Crust
- 1 1/4 cup graham cracker crumbs (about 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
Instructions
- Prepare Muffin Pan: Preheat oven to 325°F. Line a muffin pan with 12 muffin liners and set aside.
- Make Graham Cracker Crust: Blend graham cracker crumbs until fine. Mix crumbs with brown sugar, cinnamon, and melted butter using a fork. Scoop 1 TBSP of crust mixture into each muffin liner and compact firmly with the back of a spice jar or measuring cup. Set aside.
- Beat Cream Cheese: Using a mixer, beat cream cheese on high speed for 1 minute. Add brown sugar and beat on high for another minute. Scrape the bowl to ensure even mixing.
- Add Flavorings: Add sour cream, molasses, cinnamon, ginger, and nutmeg to the mixer. Beat until the mixture is smooth and fully combined. Add eggs one at a time, mixing on low speed until just combined.
- Fill Muffin Liners: Using a 3 oz cookie scoop, fill each muffin liner with the cheesecake batter, filling completely.
- Bake Cheesecakes: Bake in preheated oven for 25 minutes. Cheesecakes are done when centers have a slight jiggle. Turn off oven, crack door open, and let cheesecakes sit inside for 15 minutes.
- Cool and Chill: Transfer cheesecakes to a cooling rack until completely cool. Cover and refrigerate for 6 hours or overnight, keeping liners on.
- Prepare Whipped Cream: Chill a metal mixing bowl and whisk attachment in the freezer for 10 minutes. Remove cheesecakes from liners.
- Make Whipped Cream: Combine heavy cream, powdered sugar, and vanilla extract in chilled bowl. Beat on high speed until stiff peaks form.
- Top Cheesecakes: Pipe whipped cream atop each cheesecake before serving.
Notes
- Pull ingredients out 2 hours before baking to ensure proper room temperature.
- The cheesecakes taste best after chilling overnight for optimal texture and flavor development.
- For freshest presentation, pipe the whipped cream on the day you plan to serve the cheesecakes.
