Mini Gingerbread Cheesecake Cupcakes with Spiced Whipped Cream Recipe

If you’re looking for a cozy, crowd-pleasing dessert that’s bursting with warm holiday flavors, you’ve got to try this Mini Gingerbread Cheesecake Cupcakes with Spiced Whipped Cream Recipe. I absolutely love how these little cheesecakes balance spicy gingerbread notes with a creamy, smooth filling—and the spiced whipped cream on top? Total game-changer. Whether you’re baking for family, friends, or just treating yourself, these cupcakes are as fun to make as they are to eat. Let me walk you through everything you need to know to get these perfect every time!

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Ingredients You’ll Need

The magic of these Mini Gingerbread Cheesecake Cupcakes with Spiced Whipped Cream Recipe lies in the harmony of spices, creamy textures, and a buttery crust. I like to pick ingredients that complement each other without fuss, so even if you swap a few things, the flavor will still shine.

• Biscoff cookie crumbs: I adore these for the crust because they add a subtle spice and caramel note, but graham crackers or gingersnaps work beautifully as well.
• Unsalted butter: Melted to bind your crust, just enough to get that perfect crumbly but hold-together texture.
• Full-fat cream cheese: The star ingredient for that silky cheesecake filling—room temperature helps it blend smoothly.
• Light brown sugar: Adds sweetness with a touch of molasses flavor that pairs perfectly with the gingerbread spices.
• Ground cinnamon, ginger, and nutmeg: Classic warm spices that give this recipe its festive character.
• Pure vanilla extract: To enhance all the flavors and add a natural sweetness.
• Sour cream: Adds tang and richness to the filling, helping it stay creamy and smooth after baking.
• Molasses: That signature gingerbread depth and dark sweetness that can’t be skipped.
• Large eggs: Bind everything together; make sure they’re room temp to avoid lumps.
• Heavy whipping cream and powdered sugar (for topping): These whip up into the luscious spiced whipped cream that finishes off the cupcakes beautifully.

Variations

I love playing with this Mini Gingerbread Cheesecake Cupcakes with Spiced Whipped Cream Recipe to suit different tastes or dietary preferences. The base recipe is forgiving and easy to tweak without losing its warm charm.

• Crust swaps: When I can’t find Biscoff cookies, I’ve successfully used crushed gingersnaps or graham crackers. Each gives a slightly different flavor and texture, but they all work well.
• Dairy-free option: Try using dairy-free cream cheese and coconut cream for the whipped topping if you want to make it vegan-friendly—just note the texture will be a bit different but still delicious.
• Extra spice kick: If you love gingerbread spices like me, feel free to add an extra pinch of ground cloves or allspice to the batter for a deeper, holiday-spiced note.
• Festive toppings: Consider adding crushed candy canes or a dusting of cinnamon sugar on top of the whipped cream for an extra-special presentation.

How to Make Mini Gingerbread Cheesecake Cupcakes with Spiced Whipped Cream Recipe

Step 1: Prep the Crust

First things first, preheat your oven to 350°F and line a cupcake pan with liners. I like to grind my Biscoff cookies into fine crumbs using a food processor—they make the crust perfectly textured. Mix the crumbs with 3 tablespoons of melted butter and check the mixture; if it feels too dry, add that extra tablespoon of butter. Press about a heaping tablespoon of this mixture into the bottom of each liner—this forms that buttery, crumbly base.

Step 2: Make the Cheesecake Filling

In a mixing bowl, beat your softened cream cheese with the brown sugar, cinnamon, ginger, nutmeg, and vanilla extract until smooth and creamy—scrape down the sides often! Adding the sour cream and molasses next keeps the batter rich and moist. Then beat in the eggs one at a time, mixing until the batter is fully smooth. The trick I learned is to ensure all your dairy ingredients are at room temp to avoid lumps and get that silky texture.

Step 3: Fill and Bake

Use a large cookie scoop (about ¼ cup) to fill each crust-lined cup almost to the top, leaving a little space to avoid overflow. Bake at 350°F for 15-18 minutes. This is key: the centers should still jiggle slightly when done—that indicates a creamy middle, not overcooked. Let them cool completely in the pan before popping them in the fridge to chill for at least 2 hours. This resting time is where the cheesecake magic happens.

Step 4: Whip the Spiced Cream

Chill your mixing bowl and whisk attachment in the freezer for 5 to 10 minutes before whipping your heavy cream—that little trick helps it whip up faster and fluffier. Beat the cream on medium-high speed until soft peaks form, then slowly add powdered sugar and keep going until stiff peaks appear. I like to stir in a pinch of cinnamon and ginger to echo those cheesecake flavors. Pipe or spoon the whipped cream over your chilled mini cheesecakes just before serving.

How to Serve Mini Gingerbread Cheesecake Cupcakes with Spiced Whipped Cream Recipe

Garnishes

I like to keep it simple with a swirl of the spiced whipped cream and a sprinkle of ground cinnamon or a tiny piece of Biscoff cookie on top for texture. Sometimes for a festive touch, I add a dusting of powdered sugar or a few crushed candy canes—the peppermint adds a wonderful brightness that cuts through the richness.

Side Dishes

These Mini Gingerbread Cheesecake Cupcakes are perfect on their own, but if you want to serve them with something else, a warm mug of spiced cider or hot chocolate is my go-to. They also pair beautifully with a simple, fresh fruit salad—it helps balance out the sweet richness.

Creative Ways to Present

For holiday parties, I like to place these on a tiered dessert stand, which really shows off their mini size and makes guests want to grab one. Wrapping each cupcake with a little festive ribbon around the liner turns them into perfect edible gifts. I’ve also tried serving them in clear mini cups piped with whipped cream and topped with a gingerbread cookie for an elegant look.

Make Ahead and Storage

Storing Leftovers

I always keep these cheesecakes refrigerated in an airtight container—and they actually taste even better the next day as the flavors continue to meld. Just be sure to add the whipped cream topping right before serving so it stays fresh and fluffy.

Freezing

Freezing mini cheesecakes is totally doable! I wrap each one tightly in plastic wrap and then pop them all in a freezer-safe container. When I’m ready to eat them, I thaw them overnight in the fridge. The whipped cream topping doesn’t freeze well, so I always add that fresh after thawing.

Reheating

Since these are creamy cheesecakes, I prefer to serve them chilled rather than reheated. If you like your whipped cream a bit softer, you can let the cheesecakes sit at room temperature for 10-15 minutes before serving. This helps bring out the flavors and softens the texture without losing that delicious creaminess.

FAQs

Final Thoughts

This Mini Gingerbread Cheesecake Cupcakes with Spiced Whipped Cream Recipe has become a staple in my holiday baking lineup because it’s simple to make but looks and tastes so impressive. I still remember the first time I baked these—the warm spices filling the kitchen while the whipped cream whipped up to fluffy perfection was pure cozy bliss. I’m confident you’ll enjoy these as much as my family and friends do. So go ahead, bake a batch, and savor every bite—you deserve this little celebration of flavor!

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