Mini Gingerbread Cheesecakes
Mini Gingerbread Cheesecakes are the perfect festive treat that combines creamy cheesecake with the warm spices of gingerbread. Each bite offers a delightful fusion of sweet and spicy flavors, reminiscent of cozy holiday gatherings. Easy to make, these charming desserts are sure to impress your guests and evoke joyful memories during any celebration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup ginger snap cookies, crushed
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine crushed ginger snap cookies with melted butter. Press into the bottom of each muffin liner.
- In another bowl, beat softened cream cheese until smooth. Gradually add sugar while mixing.
- Mix in sour cream, eggs (one at a time), ground ginger, cinnamon, nutmeg, and vanilla extract until well combined.
- Spoon the cheesecake mixture over the crusts in each muffin cup, filling about ¾ full.
- Bake for 18-20 minutes until edges are set but centers jiggle slightly. Let cool completely before chilling in the fridge for at least two hours.
Nutrition
- Serving Size: 1 cheesecake (50g)
- Calories: 190
- Sugar: 11g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Use room temperature ingredients for a smoother filling. Chill cheesecakes overnight for best flavor and texture. Decorate with whipped cream and gingerbread crumbs for an extra festive touch.