Gingerbread Cheesecake Cupcakes


Creamy Gingerbread Cheesecake Cupcakes combine the rich flavors of gingerbread and cheesecake into one handheld treat for Christmas.

Gingerbread Cheesecake Cupcakes

“Deck the halls with lots of cheesecake. Fa la la la la la la la la”

Today I made Gingerbread Cheesecake Cupcakes. Let’s face it – holiday parties are usually filled with trays of handheld treats, such as cookies and candies. That’s why I wanted to make cheesecake in grabbable form, not only to fit onto your snack plate but also for portion control. You can’t argue that we consume extra calories during the holiday because of the abundance of food, but that doesn’t mean you have to skip the cheesecake. I never skip the cheesecake. Of course gingerbread is almost synonymous with Christmas, so I incorporated gingerbread and cheesecake into one holiday snack.

Gingerbread Cheesecake Cupcakes

A few months ago I made Snickerdoodle Cheesecake Cupcakes. After making that recipe, I knew I’d be doing different variations throughout the year. For the base, I used crushed gingersnaps to emphasize the ginger flavor even more. Make sure you crush them up really finely in the food processor and not leave little chunks behind. That makes it easier to bind a crust.

Gingerbread Cheesecake Cupcakes

I peeled off the cupcake liners to serve because I felt they made a better presentation for a dinner party. Totally up to you. If you gift these, you can leave the liners on. And yes, you can gift these cupcakes as long as you remember to tell the person to refrigerate them! A lot of stores, including the dollar store, are selling cupcake gift boxes with an insert in the middle so the cupcakes don’t fall over during transport.

Yields 18

Gingerbread Cheesecake Cupcakes
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1 1/2 tablespoons flour
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup gingersnap crumbs
3 tablespoons butter, melted
16 ounces cream cheese, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup heavy whipping cream
2 tablespoons molasses
Whipped cream, for garnish


  1. Preheat oven to 350F. Line two cupcake pans with 18 paper liners.
  2. In a small bowl, whisk together the flour, ginger, cinnamon, nutmeg, and clove.
  3. In a medium bowl, mix together the gingersnap crumbs and melted butter. Divide among the 18 liners and press down to form an even layer on the bottom.
  4. In a large mixing bowl, beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Beat in the eggs, one at a time, until smooth. Beat in the vanilla, sour cream, and heavy cream until smooth. Beat in the molasses then gradually beat in the flour mixture.
  5. Scoop the batter into each paper liner, filling close to the top (they won’t rise very much). Bake for 18-20 minutes or until done with the centers still slightly jiggly (do not overbake). Cool in the pan for 1 hour (if you try to remove them, the liners may not stick). Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Garnish with whipped cream before serving.

Source: Adapted from Cooking Classy

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  1. You are the cheesecake queeeeeen! LOVE these little babies!

    Happy day #2!

  2. Definitely the revolution – in red!!

  3. The green are beautiful! Never knew Le Creuset made kitchen tools too.

  4. Oh my goodness these look amazing! Thanks for posting! :)

  5. the cherry color

  6. Those look insanely good and because they are small I could have two, right?

  7. Cute cheesecakes! I would get the fennel

  8. Mini desserts are so fun to make (and even more fun to eat!) Love the gingerbread flavor you are rocking here Carla.

  9. I like the blue ones.

  10. White…..

  11. Love the Cherry color

  12. I love the fennel color. Definitely not like anything I currently own.

  13. You had me at cheesecake. :)

  14. These cheesecakes look great! If i won, I’d give this set to my sister. She has a le Creuset pot in Cobalt, so I’d choose Marseille for this set.

  15. I would pick green!

  16. Debbie Jackson says:

    I would select the green

  17. Love the cherry thanks in advance! Love the recipes too

  18. I would choose cherry!

  19. You could throw a couple of these into the Christmas goodie box I’m sure you’re making for me. :)

  20. Visited and I would pick Marseille color

  21. The white set would definitely brighten up my dark kitchen.

  22. I’d have a really hard time choosing between the Marseille and the Cherry, but in the end, I’d go with the Marseille. No–Cherry. No–Marseile! LOL

  23. I love the white.

  24. I want these in my belly right now Carla. They are gorgeous and I can almost smell them. I am so glad you joined us for Christmas Week. xx

  25. Oh my gosh these are too cute! The only problem I can see is accidentally eating too many!

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