Mini Gingerbread Cheesecakes That Melt in Your Mouth
Mini Gingerbread Cheesecakes That Melt in Your Mouth are creamy, spiced, and perfectly portioned desserts featuring a buttery Biscoff cookie crust and rich molasses flavor. This easy make-ahead Christmas treat is festive, cozy, and sure to please any crowd with its smooth cheesecake filling and optional whipped cream topping.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 38 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1½ cups (186g) Biscoff cookie crumbs (from 25–26 cookies)
- 3–4 tablespoons (43–56g) unsalted butter, melted
Cheesecake Filling
- 16 oz (452g) full-fat cream cheese, room temperature
- ½ cup (95g) light brown sugar
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- 1 pinch nutmeg
- 2 teaspoons (10ml) pure vanilla extract
- ½ cup (120g) sour cream, room temperature
- 2 tablespoons (30ml) molasses
- 2 large eggs, room temperature
Optional Whipped Cream Topping
- 1 cup (236ml) heavy whipping cream, chilled
- ½ cup (65g) powdered sugar
Instructions
- Prepare Crust: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with baking liners. Crush 25–26 Biscoff cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the cookie crumbs with 3 tablespoons of melted butter, adding an extra tablespoon if the mixture seems dry, until it reaches a moist, sandy texture.
- Make Cheesecake Batter: In a mixing bowl, use an electric mixer to beat the room-temperature cream cheese, light brown sugar, ground cinnamon, ground ginger, nutmeg, and vanilla extract until the mixture is smooth and creamy. Then add the sour cream and molasses and mix to combine.
- Add Eggs: Crack in the two large eggs and mix gently on low speed, just until combined to prevent overmixing, which could cause cracking during baking.
- Fill Muffin Liners and Bake: Spoon the cheesecake batter evenly into each prepared muffin liner, filling nearly to the top. Bake in the preheated oven for 15 to 18 minutes, or until the centers are set but still slightly jiggly to the touch.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely in the muffin pan. Once cooled, transfer the pan to the refrigerator and chill the cheesecakes for at least 2 hours to fully set.
- Prepare Whipped Cream (Optional): If using, beat the chilled heavy whipping cream on medium-high speed until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks develop.
- Serve: Pipe or spoon the whipped cream topping onto the chilled mini cheesecakes just before serving for an extra layer of creaminess and sweetness.
Notes
- Use exactly 25–26 Biscoff cookies crushed for the crust to get the perfect texture.
- Adjust the butter between 3 and 4 tablespoons to ensure the crust holds together well without being greasy.
- Chill cheesecakes completely before adding the whipped cream topping to prevent melting.
- Store cheesecakes in the refrigerator for up to 2 days or freeze them for up to 1 month wrapped tightly.