Description
These Mini Gingerbread Cheesecakes offer a delightful blend of spicy holiday flavors wrapped in a creamy, luscious texture. Featuring a crunchy Biscoff cookie crust, a rich gingerbread-spiced cheesecake filling, and an optional whipped cream topping, these individual cheesecakes are perfect for festive gatherings or a cozy treat anytime.
Ingredients
Scale
Crust
- 1 ½ cups (186g) Biscoff cookie crumbs
- 3–4 tablespoons (43-56g) unsalted butter, melted
Cheesecake Filling
- 16 ounces (452g) full-fat cream cheese, at room temperature
- ½ cup (95g) light brown sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- Pinch of nutmeg
- 2 teaspoons (10ml) pure vanilla extract
- ½ cup (120g) sour cream, at room temperature
- 2 tablespoons (30ml) molasses
- 2 large eggs, at room temperature
Toppings (Optional)
- 1 cup (236ml) heavy whipping cream
- ½ cup (65g) powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line a cupcake pan with baking liners to prepare for crust assembly.
- Make the Crust: Grind the Biscoff cookies into fine crumbs using a food processor or blender. In a medium bowl, mix the cookie crumbs with 3 tablespoons of melted butter. If the mixture feels dry, add an additional tablespoon of butter until the crumbs are well coated and hold together.
- Form Crust Bases: Spoon about 1 heaping tablespoon of the crust mixture into each cupcake liner. Press firmly into the base of the liner using the back of a spoon to create an even crust layer. Set aside.
- Prepare Cheesecake Filling: In a mixing bowl, beat cream cheese, brown sugar, ground cinnamon, ground ginger, nutmeg, and vanilla extract until smooth and lump-free, scraping the bowl as needed.
- Add Sour Cream and Molasses: Blend in sour cream and molasses until fully incorporated and smooth.
- Incorporate Eggs: Beat in the eggs one at a time until the mixture is completely smooth and well mixed.
- Fill Cupcake Liners: Using a large cookie scoop or ¼ cup measuring cup, distribute the batter evenly into the cupcake liners filled with crust, nearly filling each to about ¼ inch from the top.
- Bake: Bake in the preheated 350°F oven for 15-18 minutes. The center should remain slightly jiggly when done.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely in the pan. Once cooled, refrigerate for at least 2 hours or until fully set.
- Prepare Whipped Cream Topping (Optional): Chill mixing bowl and whisk attachment in the freezer for 5-10 minutes. Pour the heavy cream into the chilled bowl, beat on medium-high speed until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form.
- Serve: Pipe or spoon whipped cream topping onto the chilled cheesecakes just before serving. Optionally garnish with an additional cookie.
Notes
- Biscoff cookies can be substituted with graham crackers or gingersnap cookies depending on preference.
- About 25-26 Biscoff cookies are needed to yield 1 ½ cups of crumbs.
- The amount of butter for the crust may vary based on cookie texture; start with 3 tablespoons and add up to 4 if needed to achieve a firm crust.
- Ensure all refrigerated ingredients are at room temperature before mixing to achieve a smooth batter.
- Do not overbake the cheesecakes; a slightly jiggly center ensures creamy texture after chilling.
Nutrition
- Serving Size: 1 mini cheesecake (approx. 1/16 of recipe)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 80 mg
