Creamy Small Batch Mini Gingerbread Cheesecakes combine the rich flavors of gingerbread and cheesecake into one handheld treat for Christmas. Recipe makes 6 cheesecake cupcakes.
“Deck the halls with lots of cheesecake. Fa la la la la la la la la”
Today I made Small Batch Mini Gingerbread Cheesecakes. 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 cupcake form, not only to fit onto your snack plate but also for portion control.
You can’t argue against consuming 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.
A few months ago I made Mini Snickerdoodle Cheesecakes. 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.
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.
Source: Adapted from Cooking Classy
Recipe updated 12/13/17 to make a small batch of mini cheesecakes. Original recipe made more.