Table of Contents
Table of Contents
Gingerbread Mini Cheesecakes Recipe
In case you didn’t know, I love the flavors of gingerbread. I can seriously eat it all season long. And lately, we have been. If you have never had gingerbread mini cheesecakes, you don’t know what you are missing. They are the perfect size for a Christmas party and are so good, everyone will be raving about them.
Can I Freeze Mini Cheesecake Bites?
Mini Cheesecake bites are perfect for the freezer. Just like people buy cheesecake and keep it in their freezer so that they can have it available whenever they want cheesecake, these mini cheesecake bites will do the same. Wrap them well, store them in a freezer bag or in an airtight container and these cheesecake bites will keep beautifully.
Do I Have to Line the Muffin Tins?
When you are making these mini bites, you want to make sure that you line the muffin tin. If you do not, they will not come out well, even if it is greased. Trying to get them from a pan that has not been lined will cause the crust to break and it will be a messy pile of gingerbread cheesecake rather than these cute easy to eat bites.
More Cheesecake Recipes
Do you love cheesecake as much as me? Then you have to check out these other cheesecake recipes.
- Blackberry Cheesecake Bites
- Pumpkin Bread Cheesecake
- Pecan Pie Cheesecake
- Red Velvet Cheesecake Cake with White Chocolate Mousse
- Candy Cane Cheesecake Cake
- Instant Pot Peppermint Cheesecake
Ingredients for Mini Cheesecakes
- Cream cheese
- Sugar
- Eggs
- Lemon juice
- Vanilla
- Ginger
- Cinnamon
- Nutmeg
- Cloves
- Gingersnap cookies
- Sour cream
- Powdered sugar
- Mini gingerbread men cookies
How to Make Gingerbread Cheesecake Bites
Gingerbread Mini Cheesecakes Recipe
Ingredients
- 2 8oz packages of cream cheese, softened
- ¾ cup sugar
- 2 eggs
- 1 tablespoon lemon juice
- 1 ½ teaspoons ground ginger
- 1 teaspoon vanilla
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 24 gingersnap cookies
Topping:
- ½ cup sour cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- mini gingerbread men cookies for decoration
Instructions
- Line muffin tins with paper baking cups.* Place a gingersnap cookie in the bottom of each one. Set aside.
- In a large bowl beat together the softened cream cheese, sugar, eggs, lemon juice, and vanilla until well blended.
- Add the ginger, cinnamon, nutmeg, and cloves and mix well.
- Fill the muffin tins about 2/3 full with the cream cheese mixture.
- Bake for 20 minutes. Remove from oven and cool completely before refrigerating for 2 hours.
- In a medium bowl whisk together the sour cream, powdered sugar, and vanilla.
- Remove the paper liners from the cheesecakes.
- Spread the sour cream mixture over the top of the cheesecakes and decorate with the mini gingerbread men.
- Serve chilled.
Last Step:
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I have used both Walmart’s Great Value brand gingersnap cookies and President’s Choice brand gingersnap cookies and both have fit perfectly in the bottom of a standard size muffin tin.
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