Mini Gingerbread Cheesecakes

The perfect two bite creamy holiday dessert. Mini gingerbread cheesecakes topped off with homemade sweetened whipped cream.

Mini gingerbread cheesecake recipe from @bakedbyrachel The perfect bite sized holiday dessert!

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!

Mini gingerbread cheesecake recipe from @bakedbyrachel The perfect bite sized holiday dessert!

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!

Mini gingerbread cheesecake recipe from @bakedbyrachel The perfect bite sized holiday dessert!

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

The perfect two bite creamy holiday dessert. Mini gingerbread cheesecakes topped off with homemade sweetened whipped cream.
Prep Time15 mins
Cook Time15 mins
Total Time12 hrs
Course: Dessert
Cuisine: American
Keyword: Cheesecake
Servings: 12 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

An original recipe from Baked by Rachel

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.

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