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December 10, 2013

Mini Gingerbread Cheesecakes (Small Batch)

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Small Batch Mini Gingerbread Cheesecakes with a gingersnap crust are easy cheesecake bites baked in a cupcake pan. Serve as a Christmas dessert for two.


Mini Gingerbread Cheesecakes (Small Batch)

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

Let’s face it – Christmas season is usually filled with trays of handheld treats, such as cookies and candies.

Even if you only bake for 1-2 people on a normal basis, sometimes you have guests visit.

Or maybe you’re hosting a Christmas dinner for two and need a small Christmas dessert for two to serve.

That’s why I wanted to make small batch Mini Gingerbread Cheesecakes, 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 this mini gingerbread cheesecake recipe.

Never skip the cheesecake.

Of course gingerbread is almost synonymous with Christmas, so I like to think of them as mini Christmas cheesecakes.

They remind me of cheesecake cupcakes because they’re baked in a muffin pan. Top them with homemade whipped cream and gingersnap cookie crumbs.

Looking for more flavors? Check out my Easy Mini Cheesecake Recipes post where I list all of my recipes for mini cheesecakes in one spot.


Mini Christmas Cheesecakes

What pan do you use to bake mini cheesecakes?

Good news – you don’t need a special pan to bake cheesecake! All you need is a muffin pan (Amazon affiliate link), which I bet you already own.

Sure, there are special mini cheesecake pans but it isn’t necessary for this recipe.

How do you get a cheesecake out of a muffin tin?

Because you don’t use a springform pan, you have to gently remove the cheesecake bites from the cupcake pan.

I use paper liners so they don’t stick. It’s up to you whether you want to remove the liners before serving or let whoever is eating remove their own.

Can I make mini cheesecakes without liners?

Don’t have paper liners? Lightly grease the pan so they don’t stick then use an offset spatula or knife to gently pop them out.

If they’re really sticking, try refrigerating the pan to firm them up and try again.

Ingredients for Mini Gingerbread Cheesecakes

This mini gingerbread cheesecake recipe is made up of a few easy ingredients:

  1. Gingersnap crumbs: I used crushed gingersnaps to emphasize the ginger flavor even more. Make sure you crush them up finely (food processor preferred) and not leave little chunks behind. That makes it easier to bind a crust.
  2. Butter: Needed to bind the crust
  3. Cream cheese: It’s not cheesecake without cream cheese! Make sure you’re using full-fat cream cheese. The low fat and fat free versions have more water in them and may be too watery after baking.
  4. Granulated sugar: Adds a bit of sweetness to balance out the tanginess of the cream cheese
  5. Egg: As with all baking recipes, use a large egg.
  6. Molasses: Can’t have gingerbread without molasses!
  7. Ginger, cinnamon, nutmeg, and clove: Nothing screams holiday like these iconic spices
  8. Vanilla: Adds flavor to the batter

Which cream cheese should I use for cheesecake?

Baking cheesecake is one of the few times where the brand of cream cheese you buy matters.

For the smoothest cheesecake possible, you want a cream cheese without xanthan gum or guar gum. Both are stabilizers, which help cream cheese keep its shape.

This means no matter how much you beat the batter, tiny bits of cream cheese will remain. This is especially noticeable when you add the molasses because of the color contrast.

Now if you discover your cream cheese in your fridge does have these ingredients, don’t panic! Your cheesecake will still taste delicious. It just may have tiny white specks and not look as smooth.


Mini Gingerbread Cheesecake Recipe

How To Make Mini Gingerbread Cheesecakes

First, start with your crust.

Mix together your gingersnap crumbs and melted butter. Then add roughly 2 tablespoons to each paper liner and press down to form a bottom crust.

Bake for about 5-8 minutes or until the crust no longer looks wet. This will help crisp up the crust before the filling is added.

Make the cheesecake filing while the crust cools.

Beat together the cream cheese and sugar until smooth, scraping down the bowl as needed.
Then beat in the egg, being careful not to overbeat the batter.

Finally, add the molasses, spices, and vanilla for flavor.

Transfer the batter to your crust. Bake at 325F degrees for 22-25 minutes.

How do you know when a mini cheesecake is done?

Mini cheesecakes are done baking when the edges are set, the center doesn’t look wet and is mostly set with some wiggling, and internal temperature reaches 150F degrees.

They’ll puff up a bit but will deflate and flatten when cooling.

Do you need a water bath for mini cheesecakes?

Mini cheesecakes do not need a water bath because they’re small enough to evenly bake in the middle without overbaking the top.

How do you serve gingerbread cheesecake?

The best way to serve these mini Christmas cheesecakes is with small batch homemade whipped cream.

How long do mini cheesecakes last in the fridge?

Cheesecake can last up to 5-7 days in the refrigerator.

Can you freeze homemade mini cheesecakes?

Yes, mini cheesecakes can be frozen before you garnish them.

First place them in a single layer on a baking sheet or plate then freeze until firm, about 1 hour. This prevents them from sticking to the plastic wrap and to each other.

Next wrap each cheesecake individually in plastic wrap then place in a freezer-safe bag. Freeze for up to 1-2 months.

Why do mini cheesecakes sink in the middle?

Chances are if your mini cheesecakes sunk in the middle after cooling, the middle is underbaked. When it’s underbaked, it’s not strong enough to support the top.

Another possible reason is you overbeat the batter especially after adding the egg, incorporating more air than needed.

This air will cause the batter to rise too much then sink as it cools.

How do you keep mini cheesecakes from sinking?

As mentioned, sinking likely happened if your cheesecake is underbaked. Make sure the edges are set, the center doesn’t look wet and is mostly set with some wiggling, and internal temperature reaches 150F degrees.

Why is my cheesecake lumpy?

If your cheesecake batter is lumpy, chances are your cream cheese and egg are too cold.

Make sure they sit out at room temperature until no longer cold to the touch. I let my ingredients sit out about 2 hours or so, but it’ll depend on how cold your kitchen is especially during winter.

If your cream cheese is still too cold, microwave (without the foil wrappers!) in 5-10 second increments until no longer cold to the touch. Be careful you don’t accidentally melt it!

To warm up the egg, place it in a warm bowl of water and let sit for about 15 minutes or until no longer cold to the touch.

What to do if my cheesecake batter is lumpy

Unfortunately no amount of beating will smooth out the lumps. And the lumps certainly won’t melt while baking.

Sometimes you can use a blender to smooth out the lumps. This method may incorporate too much air, which could cause the cheesecake to crack. However, you can cover the cracks with a garnish.

Sometimes you can run the batter through a strainer. You may lose some of the batter in the process, but at least it’ll be smooth.

More Mini Cheesecake Recipes

Here are more small cheesecake recipes for two:

  • Mini Cheesecakes
  • Mini Chocolate Cheesecakes
  • Mini Pumpkin Cheesecakes

Continue to Content
Mini Gingerbread Cheesecakes

Mini Gingerbread Cheesecakes

Yield: 6 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes

Small Batch Mini Gingerbread Cheesecakes with a gingersnap crust are easy cheesecake bites baked in a cupcake pan. Serve as a Christmas dessert for two.

Ingredients

  • 3/4 cup gingersnap crumbs
  • 2 tablespoons butter, melted
  • 8 ounces (1 block or 8 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
  • 1/2 cup granulated sugar
  • 1 egg, room temperature and not cold to the touch
  • 1 tablespoon molasses
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1 recipe Small Batch Homemade Whipped Cream, for garnish

Instructions

  1. Preheat oven to 325F. Line a muffin pan with 6 paper liners. If not using paper liners, grease with cooking spray.
  2. In a small bowl, mix together the gingersnap crumbs and melted butter until moistened and clumpy.
  3. Press roughly 2 tablespoons crumbs into the bottom of each paper liner. Bake 5-8 minutes or until set and no longer looks wet. Cool while you make the filling.
  4. In a large mixing bowl on high speed, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
  5. Beat in the egg for 1 minute or until smooth (do not overbeat). Beat in the molasses, vanilla, ginger, cinnamon, nutmeg, and clove.
  6. Divide the filling among the paper liners. They should be filled to the top. Bake 22-25 minutes or until tops and edges are firm, the center slightly jiggles when moved, and internal temperature is 150F.
  7. Cool for 1 hour at room temperature then cover and refrigerate at least 4 hours or overnight before garnishing
    and serving.

    Store leftovers in an airtight container in the refrigerator for up to 5-7 days.

Notes

Looking for more recipes like this? Check out my full list of Easy Mini Cheesecake Recipes.

Want to bake this recipe in a different pan? Check out my 9 inch gingerbread cheesecake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Cupcake Pan
    Cupcake Pan
  • Paper Liners
    Paper Liners

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipesAll recipes are tested in a U.S. kitchen with U.S. ingredients at normal elevation using a conventional gas oven. Results may vary.

© Carla Cardello
Cuisine: American / Category: Cheesecake
Source: Adapted from Cooking Classy

Filed Under: Cheesecake Tagged With: Christmas, cinnamon, clove, cream cheese, ginger, gingerbread, gingersnaps, nutmeg, small batch, winter

Did you make my recipe?

Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  1. Jen @ Juanita's Cocina says

    December 10, 2013 at 7:25 AM

    You are the cheesecake queeeeeen! LOVE these little babies!

    Happy day #2!

    Reply
    • Carla says

      December 10, 2013 at 10:26 PM

      Happy Day 2!

      Reply
  2. Katy says

    December 10, 2013 at 9:29 AM

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

    Reply
  3. Tara says

    December 10, 2013 at 9:46 AM

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

    Reply
    • Carla says

      December 10, 2013 at 10:27 PM

      Absolutely ;)

      Reply
  4. Erin | The Law Student's Wife says

    December 10, 2013 at 11:38 AM

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

    Reply
    • Carla says

      December 10, 2013 at 10:36 PM

      Thanks Erin!

      Reply
  5. Aimee @ See Aimee Cook says

    December 10, 2013 at 3:44 PM

    You had me at cheesecake. :)

    Reply
  6. Anita at Hungry Couple says

    December 11, 2013 at 2:12 PM

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

    Reply
  7. Kim Beaulieu says

    December 13, 2013 at 11:42 PM

    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

    Reply
  8. Kristin @ Dizzy Busy and Hungry! says

    December 14, 2013 at 3:23 PM

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

    Reply
  9. Jill Roberts says

    August 1, 2017 at 2:38 PM

    I finally got to make this creamy gingerbread cheesecake cupcakes this past weekend and it was such a hit!! Thanks a lot for sharing!

    Reply
    • Carla says

      August 3, 2017 at 3:42 PM

      Thank you for the positive feedback! Glad they worked out for you.

      Reply
  10. Lou says

    December 24, 2020 at 7:42 PM

    Where did the original version of this recipe go? :( I make these every year for Christmas and for some reason I only managed to save half of the recipe, and now it has changed ingredients and directions. Is it possible to direct me to the original version of this recipe please? These are so delicious and the base recipe (without the spices) is my go-to for cheesecake cupcakes. Thank you!

    Reply
    • Carla says

      December 24, 2020 at 9:00 PM

      The only thing I took out was 2 tablespoons sour cream because not everyone has such a small amount of that and it still tastes delicious without it. I also prebaked the crust a few minutes to give the crust some texture.

      Reply
      • Lou says

        December 24, 2020 at 9:20 PM

        Thank you for your fast reply! That clears it up for me, it just confused me to see it changed! I will try the recipe like that and see how it differs in taste :) Thank you, Merry Christmas!

        Reply

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I’m Carla, a 30-some childfree woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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All Rights Reserved. All images are registered with the United States Copyright Office.
Please do not use images without permission. To republish a recipe, please link back to the post.
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