Mini Gingerbread Cheesecakes

Mini gingerbread cheesecakes are rich, luxurious, bite-sized cheesecakes with a graham cracker crust and a holiday gingerbread filling.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Chill Time 2

Total Time 2 35

Servings Cheesecakes

Calories 242kcal

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.

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.