Nothing is as delicious as cheesecake, except of course, this Mini Gingerbread Cheesecakes recipe. I love the rich cheesecake flavor that goes so beautifully with the classic holiday treat of gingerbread. Make these little bites as a special dessert for your family or the perfect treat to take to holiday gatherings.
Mini Gingerbread 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.
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
- Preheat the oven to 375 and line a muffin tin with cupcake wrappers. Inside each liner, you will place a gingersnap cookie. This acts as the crust for your cheesecakes.
- In a mixing bowl, beat together cream cheese, sugar, eggs, lemon juice, and vanilla. Then, add the ginger, cinnamon, nutmeg, and cloves. Beat until it is mixed well.
- Add the cream cheese mixture to the muffin tins, filling about 2/3 full.
- Bake for 20 minutes then remove from the oven and allow them to cool completely. Now, you will move the cheesecakes to the refrigerator for at least 2 hours to cool.
- Meanwhile, in a bowl whisk together the sour cream, powdered sugar, and vanilla.
- Carefully, remove the liners from the cheesecakes and spread the sour cream mixture over the top.
- Decorate each mini cheesecake with a mini gingerbread man.
- These are best served chilled. I like to refrigerate them for at least 24 hours so the cheesecake is set up completely before serving.
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
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.
More Cheesecake Recipes
- Blackberry Cheesecake Bites
- Pumpkin Bread Cheesecake
- Pecan Pie Cheesecake
- Red Velvet Cheesecake
- Candy Cane Cheesecake Cake
- Instant Pot Peppermint Cheesecake
Mini Gingerbread Cheesecakes
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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