Mini Gingerbread Cheesecakes
Mini Gingerbread Cheesecakes are a deliciously festive holiday treat. A gingerbread cheesecake filling and a graham cracker crust are baked in muffin tins to create fun, festive, bite-sized treats perfect for the season.
We love baking up sweets for the holidays, and cheesecake is always on our list. Desserts like no bake cranberry cheesecake, pecan pie cheesecake, and gingerbread man cheesecake bars are as festive as they are delicious, making a merry, bright holiday season.
These mini gingerbread cheesecakes make the holiday season merrier and brighter with big, gingerbread flavor packed into bite-sized packages. A graham cracker crust topped with rich, gingerbread cheesecake filling? Ho, ho, holy cow, it’s good!
Table of contents
Why You’ll Love This Recipe
- Simple Ingredients: The crust and filling are both made with simple ingredients found in any kitchen or grocery store.
- Easy: Because these are made in a muffin pan, they bake more evenly, so there’s no need for water baths or complicated cooling.
- Classic Holiday Flavor: The rich cheesecake filling is full of gingerbread flavor for a classic holiday feel.
- Rich and Luxurious: Like any good baked cheesecake, these mini cheesecakes have a rich, luxurious texture that’s dense and creamy.
- Great for Prep: These will last for up to a month in the freezer, so you can make extras on Thanksgiving to serve during Christmas!
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Graham Cracker Crumbs: Graham cracker crumbs are the base for the classic crust.
- Cream Cheese and Sour Cream: Full-fat cream cheese and sour cream create a rich, creamy, dense cheesecake filling.g
- Gingerbread Flavoring: A little gingerbread flavoring gives the cheesecakes their delicious holiday flavor.
Variations
- Plain: Make the filling without the gingerbread flavoring for mini cheesecakes you can serve year-round.
- Cranberry Cheesecake Bites: Top the mini cheesecakes with sugared cranberries for sugared cranberry cheesecake bites.
- Pecan Pie Cheesecake Bites: Use our pecan pie cheesecake filling and topping to make pecan pie cheesecake bites.
- No Bake: Bake the crust, then use our easy no bake cheesecake filling for an even easier treat.
How to Make Mini Gingerbread Cheesecakes
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the crust ingredients and press the mixture evenly into the bottom of a line 12-count muffin pan.
- Beat the cream cheese until fluffy. Then, add the sugar and egg, beating after each addition. Blend in the remaining filling ingredients.
- Divide the batter equally between the muffin pan wells and bake until the centers are set but jiggly.
- Cool for about 30 minutes, then chill in the fridge for at least 2 hours. Top with whipped cream, sprinkles, or crushed gingersnaps, and enjoy!
Expert Tips
- Use a the back of a spoon or the bottom of a small glass to evenly and firmly press the crust mixture into the muffin cups.
- It’s important to beat the cream cheese until fluffy before continuing with the filling for the best texture.
- It’s important to line your muffin tin rather than simply greasing it. Liners ensure nothing sticks and the cheesecake bites are easily removed.
- While two hours is the minimum chilling time, these cheesecake bites have the best flavor and texture when chilled overnight.
Mini Gingerbread Cheesecakes FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
These mini gingerbread cheesecakes will last for up to a week in the refrigerator or up to a month in the freezer.
Let your mini cheesecakes cool for at least 30 minutes in the pan so they can fully set. Then, gently grap the liners and pull upward to remove them.
If you dn’t fully soften your cream cheese before making the filling, you can end up with tiny bits of pure cream cheese in the batter, which can give the filling a grainy feel.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Mini Gingerbread Cheesecakes
Equipment
- 12 cup muffin pan
- cupcake liners
- Mixing bowls (one medium, one large)
- hand mixer or stand mixer
- Rubber spatula
- Measuring Cups and Spoons
- Small glass or spoon for pressing the crust
- cooling rack
- Refrigerator space for chilling
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 5 tablespoons melted butter
For the cheesecake filling:
- 8 ounce cream cheese softened
- ¾ cup sugar
- 1 large egg
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons gingerbread flavoring
- A few drops of brown food coloring gel optional, for color
Instructions
- Preheat your oven to 325°F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Scoop about a tablespoon of the crust mixture into each liner and press it down firmly using the back of a spoon or the bottom of a small glass.
- In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and fluffy. Add the sugar and continue to beat until well combined. Add the egg and mix until light and fluffy. Blend in sour cream, vanilla, gingerbread flavoring, and brown food coloring gel if using.
- Spoon the cheesecake batter evenly into the liners, filling them about ¾ full. Bake for 18–20 minutes, or until the centers are just set and slightly jiggly.
- Let the cheesecakes cool in the pan for about 30 minutes, then transfer them to the refrigerator to chill for at least 2 hours, or overnight for best results.
- Once chilled, remove the liners and serve your mini cheesecakes topped with a dollop of whipped cream or cool whip, a sprinkle of holiday sprinkles or crushed gingersnaps, or a drizzle of caramel sauce for extra holiday magic.
Notes
- Don’t overbake — the centers should jiggle slightly when you remove them from the oven.
- Use full-fat cream cheese for the creamiest texture.
- These store beautifully in the fridge for up to 4 days or can be frozen for up to 2 months.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
