Description
Delightfully festive Mini Gingerbread Cheesecakes featuring a spiced graham cracker crust, smooth gingerbread-flavored cheesecake filling, and topped with fluffy homemade whipped cream. Perfect for holiday gatherings or anytime you crave a cozy, spiced dessert in a convenient mini portion.
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 tablespoons 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 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with muffin liners. Set aside to prepare the crust mixture.
- Make the Crust Mixture: Using a blender or food processor, pulse the graham crackers into fine crumbs. Combine the crumbs, brown sugar, ground cinnamon, and melted butter in a bowl, mixing thoroughly with a fork. Using about 1 tablespoon of the mixture per muffin liner, scoop into each liner.
- Press the Crust: Press the crust firmly and evenly into the bottom of each liner using the back of a spice jar or a measuring cup (1/8 cup size works well). Set aside to prepare the filling.
- Beat Cream Cheese and Sugar: In a stand or hand mixer bowl, beat the cream cheese on high speed for 1 minute until smooth and creamy. Add the brown sugar and beat again on high for another minute. Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- Add Remaining Filling Ingredients: Add the sour cream, molasses, ground cinnamon, ground ginger, and ground nutmeg into the cream cheese mixture. Beat on medium speed until completely smooth. Then add eggs one at a time, mixing on low speed just until combined to avoid incorporating too much air.
- Fill Muffin Liners: Using a 3-ounce cookie scoop or spoon, carefully fill each muffin liner with the cheesecake batter, filling it all the way to the top.
- Bake the Cheesecakes: Place the muffin pan in the oven and bake for 20 to 25 minutes. The cheesecakes are done when the centers have a slight jiggle but are mostly set. Turn off the oven and crack the door open, leaving the cheesecakes inside for 15 minutes to cool gradually.
- Cool and Chill: Transfer the pan to a cooling rack and allow the cheesecakes to cool completely. Once cooled, cover the pan and chill the cheesecakes with liners on for at least 6 hours or overnight to fully set and develop flavors.
- Prepare Whipped Cream: Place a metal mixing bowl and whisk attachment in the freezer for 10 minutes to chill. Meanwhile, remove the muffin liners from the cheesecakes.
- Whip the Cream: In the chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form, indicating the whipped cream is ready.
- Top and Serve: Pipe or spoon the whipped cream generously on top of each cheesecake just before serving for a beautiful and delicious finishing touch.
Notes
- Bring all ingredients, especially eggs and cream cheese, to room temperature at least 2 hours prior to baking for a smoother batter and even baking.
- The cheesecakes taste best when chilled overnight as the flavors intensify and texture firms up nicely.
- For optimal texture and appearance, pipe the whipped cream on the same day you plan to serve the cheesecakes.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
