Description
This Mini Gingerbread Cheesecake recipe combines the spicy warmth of gingerbread flavors with the creamy richness of classic cheesecake. Featuring a delicious Biscoff cookie crumb crust, spiced cream cheese filling, and optional whipped cream topping, these bite-sized treats are perfect for holiday gatherings or any special occasion.
Ingredients
Scale
Crust
- 1 ½ cups (186g) Biscoff cookie crumbs
- 3-4 tablespoons (43-56g) unsalted butter, melted
Cheesecake Filling
- 16 ounces (452g) full-fat cream cheese, at room temperature
- ½ cup (95g) light brown sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- Pinch of nutmeg
- 2 teaspoons (10ml) pure vanilla extract
- ½ cup (120g) sour cream, at room temperature
- 2 tablespoons (30ml) molasses
- 2 large eggs, at room temperature
Toppings (Optional)
- 1 cup (236ml) heavy whipping cream
- ½ cup (65g) powdered sugar
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a cupcake pan with baking liners to prepare for the crust.
- Make the crust: Use a food processor or blender to grind Biscoff cookies into fine crumbs. In a medium bowl, mix the cookie crumbs with 3 tablespoons melted butter until combined. If too dry, add another tablespoon. Press about 1 heaping tablespoon of the crust mixture into each cupcake liner, forming a firm base.
- Prepare the filling: In a mixing bowl, beat softened cream cheese, light brown sugar, cinnamon, ginger, nutmeg, and vanilla extract until smooth and free of lumps. Scrape down the sides as needed.
- Add sour cream and molasses: Beat in the sour cream and molasses until fully incorporated, creating a creamy mixture.
- Incorporate eggs: Add the eggs one at a time, beating until the batter is perfectly smooth and homogenous.
- Fill cupcake liners: Using a large cookie scoop or ¼ cup measuring cup, fill each liner almost to the top, leaving about ¼ inch of space.
- Bake: Bake the mini cheesecakes for 15-18 minutes at 350°F. The centers should still jiggle slightly when done.
- Cool and chill: Remove the pan from the oven and allow the cheesecakes to cool completely in the pan. Refrigerate the cheesecakes for at least 2 hours to set before serving.
- Prepare whipped cream topping (optional): Chill your mixing bowl and whisk attachment in the freezer for 5-10 minutes. Pour heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form. Pipe or spoon the whipped cream onto chilled mini cheesecakes and garnish with a cookie if desired.
Notes
- Biscoff cookies can be substituted with graham crackers or gingersnaps for the crust.
- Approximately 25-26 Biscoff cookies yield 1 ½ cups of crumbs.
- Adjust butter quantity in the crust between 3 to 4 tablespoons; add an extra tablespoon if the crust feels dry after mixing.
- Ensure all dairy ingredients and eggs are at room temperature to prevent lumps and achieve a smooth batter.
- Mini cheesecakes should be stored in an airtight container in the refrigerator and consumed within 3-4 days for best freshness.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
