Mini Gingerbread Cheesecakes are one of my favorite mini holiday cheesecakes to whip up. They have the perfect balance of spice from the nutmeg, cinnamon, and ginger and a big punch of flavor from the molasses. These single-serve gingerbread cheesecakes will be the perfect way to end a meal and a simple, festive mini cheesecake recipe that is so delicious.
Mini Gingerbread Cheesecakes
Sometimes mini cheesecakes are the perfect way to serve up your family or guests. Single serves that get topped with a dollop of whipped cream! This is so easy to make and has a quick baking time.
How to make Mini Gingerbread Cheesecakes
Graham Cracker Crust | Start by working on the graham cracker crust. You will mix your graham cracker crumbs, butter, sugar, and cinnamon. Press into your pan in cupcake liners.
Gingerbread Cheesecake | In a stand mixer or with a hand mixer, whip up your gingerbread-flavored cheesecake. First whipping the cream cheese to ensure it’s warm enough to be creamed. Then add the brown sugar, flour, and spices to mix in. Lastly, add in the vanilla extract, molasses, and egg. I recommend just beating until the egg is incorporated otherwise you’ll have a cheesecake that puffs up while it’s baking and then sinks while it’s cooling.
Bake and Cool | Now you will bake your mini cheesecakes as directed in the printable recipe card below. Then allow your cheesecakes to cool and then refrigerate the gingerbreads to allow them to set up.
How to store Mini Gingerbread Cheesecakes
You will need to store your mini gingerbread cheesecakes in the refrigerator. Make sure to place them in an airtight container. The reason being is cheesecake can take on other odors in the fridge. So having an airtight container will help to prevent soaking in odors.
If you don’t plan to eat the cheesecakes right away, I recommend waiting to add a dollop of whipped cream on top until you are close to serving it. Then decorate as you would like.
How to freeze Mini Gingerbread Cheesecakes
If you are looking to freeze any of your gingerbread cheesecakes, go right ahead. Just allow your cheesecakes to fully cool down. Then place in a freezer container and freeze for up to three months.
Thaw in the fridge when you want to eat some. It will be a slower thaw so I recommend thawing overnight. Or you can sit them out on the counter for 30 minutes for a quicker thaw.
I do recommend holding off on putting the whipped cream on till you are close to serving it. As it will make it harder to store in the freezer.
Can I Do A Different Crust For Gingerbread Cheesecakes
If you don’t want a classic graham cracker crust you absolutely can change out the crust. Whether you reach for Golden Oreos or even gingersnap cookies, it will be a tasty combination.
If you’re using a cookie, I would recommend just leaving out the granulated sugar and use the same 1-cup measurement for the crumbs.
If you are gluten free you can reach for a gluten free graham cracker or cookie to make the crust with.
Mini Gingerbread Cheesecakes
- 1 cup graham cracker crumbs
- 2 tablespoons butter melted
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- 2 (8 ounce) packages cream cheese room temperature
- 1/2 cup light brown sugar packed
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 2 tablespoons molasses not blackstrap
- 1 large egg
- fresh whipped cream whipped topping will work
- Festive sprinkles
- Gingerbread Man decorations
- Preheat oven to 350 degrees F and line a cupcake pan with paper liners.
- In a large bowl, add the the graham cracker crumbs, butter, sugar, and cinnamon. Mix until the mixture looks like wet sand.
- Add 1 tablespoon of crust mixture into each paper liner. Use a flat-bottomed measuring cup, glass, or medicine cup to press the crust firmly and evenly into the bottom of the liner.
- Place in the fridge to firm up while preparing the cheesecake batter.
- In a large bowl, add the cream cheese. Using a hand mixer on medium speed, beat until smooth. Scrape down the sides of the bowl.
- Add in the brown sugar, flour, nutmeg, cinnamon, and ginger. Continue to mix with hand mixer until well combined. Scrape down the sides and bottom of the bowl.
- Add in the vanilla extract, molasses, and egg. Beat just until everything is incorporated and the egg is just combined. Scrape down the sides and stir in any remaining bits.
- Add 2 ½ tablespoons of cheesecake batter in each paper liner.
- Place the cupcake pan in the preheated oven and bake for 20 minutes or until the center has set on the cheesecakes.
- Remove from the oven and allow the cheesecakes to cool to room temperature before removing from the pan.
- Place the cheesecakes in the fridge for at least 3 hours but preferrable overnight to firm up.
- Before serving, top with fresh whipped cream, sprinkles, and gingerbread man decorations.