Kitchen Fun With My 3 Sons

Gingerbread Mini Cheesecakes

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Nothing is as delicious as cheesecake, except of course, this Gingerbread Mini 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

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.

Gingerbread Cookies on top of Cheesecakes

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.

Plate of mini gingerbread cheesecake bites

More Cheesecake Recipes

Do you love cheesecake as much as me? Then you have to check out these other cheesecake recipes.

Gingerbead cookies on top of mini cheesecakes

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

 

Ingredients for gingerbead mini cheesecakes

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.
Adding cookies to the bottom of muffin liners
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.
Cheesecake batter in large glass bowl
Add the cream cheese mixture to the muffin tins, filling about 2/3 full.
Filling muffin tins with cheesecake batter
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.
Mixing sour cream topping for cheesecakes
Carefully, remove the liners from the cheesecakes and spread the sour cream mixture over the top.
Mini Cheesecakes with Gingerbread Cookies
Decorate each mini cheesecake with a mini gingerbread man.
Cheesecakes being made with gingerbread cookies
These are best served chilled.  I like to refrigerate them for at least 24 hours so the cheesecake is set up completely before serving.
Servings: 24

Gingerbread Mini Cheesecakes Recipe

Prep Time:
10 mins
Cook Time:
20 mins
Refrigeration:
2 hrs
 
Nothing is as delicious as cheesecake, except of course, this Gingerbread Mini 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.

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

  1. Line muffin tins with paper baking cups.* Place a gingersnap cookie in the bottom of each one. Set aside.
  2. In a large bowl beat together the softened cream cheese, sugar, eggs, lemon juice, and vanilla until well blended.
  3. Add the ginger, cinnamon, nutmeg, and cloves and mix well.
  4. Fill the muffin tins about 2/3 full with the cream cheese mixture.
  5. Bake for 20 minutes. Remove from oven and cool completely before refrigerating for 2 hours.
  6. In a medium bowl whisk together the sour cream, powdered sugar, and vanilla.
  7. Remove the paper liners from the cheesecakes.
  8. Spread the sour cream mixture over the top of the cheesecakes and decorate with the mini gingerbread men.
  9. Serve chilled.
Nutrition Facts
Gingerbread Mini Cheesecakes Recipe
Amount Per Serving
Calories 75 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 16mg5%
Sodium 45mg2%
Potassium 38mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 50IU1%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

I find using parchment baking cups works really well for these little cheesecakes. They don’t stick at all.
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.
Gingerbread Mini Cheesecakes

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