Mini Gingerbread Cheesecakes

5 from 1 vote

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.

Prep Time10

Cook Time20

Refrigeration2

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: mini cheesecakes

Servings:

Calories: 138kcal

Author: Jill

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

Set oven to 350 degrees.
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.

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.

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