Mini Gingerbread Cheesecakes
The perfect two bite creamy holiday dessert. Mini gingerbread cheesecakes topped off with homemade sweetened whipped cream.
I’m full swing into my holiday baking. When I was creating my holiday recipe list this year, I knew it had to include at least one completely scrumptious cheesecake. It’s a must! Holidays and cheesecakes just go together. There’s always a fun variety to fit the celebration.
And it’s been a while since sharing a mini cheesecake, so obviously a mini cheesecake had to happen, and just in time for holiday celebrations and parties!
I stocked up on my favorite baking supplies recently, including PHILADELPHIA Cream Cheese, the perfect addition to all of your holiday baking plans…and definitely cheesecakes! From cheesecakes to cookies, dip and more, it’s an essential holiday ingredient and kitchen staple!
I always reach for PHILADELPHIA Cream Cheese because I trust that it’s fresh! Farm to fridge in just six days! Not to mention, zero preservatives in the traditional package varieties!
Whether you have a holiday party coming up or just love cheesecake, these mini gingerbread cheesecakes are the absolute perfect festive two bite holiday dessert!
Creamy gingerbread cheesecakes, featuring PHILADELPHIA Cream Cheese, over a crisp cookie crust and topped off with freshly made sweetened whipped cream!
A cheesecake lover’s dream! Add these to your holiday baking plans!
Mini Gingerbread Cheesecakes
Ingredients
Crust:
- 1 C graham cracker crumbs or 6 sheets
- 1/2 Tbsp granulated sugar
- 2 Tbsp unsalted butter melted
- 1/4 tsp cinnamon
Filling:
- 12 oz PHILADELPHIA Cream Cheese softened
- 1/2 C light brown sugar
- 3/4 tsp vanilla extract
- 2 Tbsp molasses
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch cloves
- 1 large egg
Whipped cream:
- 1/2 C heavy cream
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease a mini cheesecake pan.
- In a food processor, combine crust ingredients. Divide mixture among prepared cheesecake cavities, adding 1 small cookie scoop per cavity. Press down firmly to create an even layer. Bake for 5 minutes.
- Reduce oven temperature to 325°F.
- In a large bowl or stand mixer, beat together softened cream cheese and sugar. Add vanilla, molasses, salt and remaining spices. Beat until smooth. Finally, add egg. Mix until just combined and no streaks remain.
- Add one heaping medium scoop to each cheesecake tin cavity. Bake at 325°F for 15-18 minutes.
- Cool in pan to room temperature, then transfer to the refrigerator to chill thoroughly, at least 6-12 hours.
- Carefully remove cheesecakes from pan, removing the pan disc from the bottom of each crust.
- In a medium bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Prior to serving, pipe or spoon whipped cream onto chilled cheesecakes. Serve with optional mini gingerbread cookies.
- Store cheesecakes chilled.
Notes
Disclosure: This is a sponsored post on behalf of PHILADELPHIA Cream Cheese. As always, all thoughts and opinions are completely my own.
This post contains affiliate links.
Those little gingerbread men are so adorable!! This is the perfect flavor for this time of year!
I just had to include those little cookies ;)
These are positively adorable!! I just love the little gingerbread men along side these too!
Thanks Katrina! :)
These look simply fantastic!
Thanks so much Tonia!
These are so cute! And what I love about the individual cheesecakes is that you don’t have to worry about cutting the cheesecake (and it falling apart) and that everyone has their perfect little portion!
Exactly!! No slicing, just grab one or two and you’re good to go. :)
These are so gorgeous. I love gingerbread anything, especially cheesecake!
Thanks Dorothy!
These sound like the perfect holiday cheesecakes!
Thanks Nancy!
Yep, I love mini desserts, especially this gingerbread one for the holidays! And Philly is the only brand. I’ve tried others and they just aren’t creamy enough.
Thanks so much Naomi!
I love, love cheesecake and can’t wait to make a Christmas one! These look divine!
Thanks Lexi!
These are adorable! Perfect mini desserts for the holidays!
Thanks Anna!
So little – so cute — SOOO perfect!!
Thanks Sharana!
Seriously, those look almost too perfect to eat!!!! But I’ll have two, with my coffee, asap, please :)
Haha almost is right. Thanks Kelly!
These are just too stinking cute!!
Thanks Annie!
A festive cheesecake is always necessary for the holidays! I love these mini gingerbread ones, so fun!
Thanks so much Danae!
Those mini cheesecakes are gorgeous!
Thanks Coleen! :)
Mini things are always so cute!
Thanks Laura!
Ive just recent;y embraced gingerbread flavored things… And I may need embrace these wee little cheesecakes too… Just to be sure I really do like it. You know, testing phase and all.
Oh my gosh… you MUST!!
These look so adorable and delicious, Rachel!
Thanks Jennifer!
These not only look cute but look delicious too!
Thanks so much Christine!
Yes, this looks so good and I totally agree, mini cheesecakes are a great way to celebrate the holidays! I wish I could reach through my screen and grab that plate!
Thanks so much Amanda!
Those little cheesecakes are absolutely adorable! I love them. I didn’t even know there was such a thing as a mini cheesecake pan, I was trying to figure out how you made such perfect little cheesecakes! And gingerbread! Yum!
Thanks Stacey! It’s one of my favorite kitchen items ;)
These are super cute!
Thanks Meriem!
These are the sweetest cheesecakes I’ve seen. I love minis and this recipe sounds delicious. I’m not a really good cheesecake baker, but I must try these!
Thanks Linda!
LOVE!!! Mini desserts are so great during the holidays!
Thanks Amanda!
This combines two of my favorite things! I love cheesecake and gingerbread. Gorgeous photos too. Yum!
Thanks Emily!
These are so cute and look insanely delicious! What a perfect little dessert for Christmas. Gingerbread + cheesecake sounds like such a genius combo. Can’t wait to try these!
Thanks Erin!
I just love these, the perfect size for guilt free indulgence!
Thanks so much Laura!
Can these be made in a mini-muffin pan?
You could, but there are a few things to keep in mind with that method: they won’t be the same size as what you see here as muffin tins are much larger around than the mini cheesecake cavities. Also, I’d recommend using a liner for easy removal. Otherwise, just follow the directions as listed. Enjoy!
These are just adorable and I’m planning on making them for the holiday! I don’t have a mini cheesecake pan so plan on making them in little ramekins. If I use your recipe and fill 6 ramekins- instead of your 12 mini cheesecake cavities- how long do you think I should bake them? Any ideas? Thanks in advance!
If you’re serving them in the ramekins, that wouldn’t be an issue. However, if you’re hoping to remove them from the ramekins prior to serving, I wouldn’t recommend using them. As for bake time, I can’t be sure as I don’t know the capacity if the baking dishes you’re planning on using. Increasing the batter amount will most definitely increase the bake time some.
Thank you so much for your quick reply Rachel! I am definitely planning on leaving them in the ramekins. I think I would have a crumbly mess if I tried to remove them. I will keep them in the oven longer and hope I can judge the baking time correctly! Thank you for the recipe! Those little gingerbread men are the icing on the cake! :)
I hope you enjoy them! :)
I love the mini cheesecakes! They look awesome! In the directions it says to add salt, but it is not listed in the ingredients. How much salt is required?
Sorry about that. It is 1/4 tsp and I’ve since added it to the ingredient list. Thanks for catching that! Enjoy :)
Hi! These are adorable! I was wondering if these could be frozen, so I could make then in advanced.
I haven’t personally frozen them. But, if you’re comfortable with how to freeze cheesecakes then you could definitely give it a try. Good luck!
I made these and they were SO delicious. Just a little too salty so I’ll cut the salt to 1/8 tsp next time.
So glad you enjoyed them! :)
I am totally in love with you! Your have the easiest recipes to follow. The taste of the last 4 recipes I have tried and this recipe are absolutely amazing! This recipe is another winner! Cannot wait to try more of your recipes.
You are so sweet! Thank you so much for sharing and so glad you enjoyed the cheesecakes! :)
I made these for christmas and loved them. I used cool whip on top for convenience and did not like that at all. too sweet. next time I will whip my own. Also I freeze cheesecakes all the time. Just wrap well and thaw in the refrigerator to use later. Perfect make ahead desert!
So glad you enjoyed them! Thanks for sharing!