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Mini gingerbread cheesecakes, baked right in a muffin pan, are my answer to a holiday dessert table already crowded with pies and cakes. Each one sits on a buttery Biscoff cookie crust under a creamy filling loaded with molasses, ginger, cinnamon, and cloves. I top them with a swirl of whipped cream, a sprig of thyme, a cinnamon stick, and a tiny gingerbread cookie, and they’re almost too cute to eat. Almost! Your guests can grab one right by the paper liner, no plates or forks required.
Biscoff cookies are not just for flying, right? We should enjoy them anytime! I thought the flavor of Biscoff would be the perfect complement to a ginger cheesecake filling, and I was right. These mini cheesecakes are balanced, and every bite leaves you wanting more. They’re so cute and easy to make festive for Christmas.
Testing results for mini gingerbread cheesecakes
- You need to chill these for at least 3 hours, but I found they are best when chilled overnight (like most cheesecakes).
- We tested this recipe with Greek yogurt and sour cream. Either works fine, but I prefer the sour cream for both texture and flavor.
I hope you make this recipe. I think you’ll love it!
Biscoff crust and molasses filling
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card.
Biscoff cookie crumbs: Biscoff cookies are crisp, caramelized cookies with a little cinnamon, and their crumbs make a crust that tastes like it belongs under a spiced filling. You need 1 1/2 cups of crumbs for 12 crusts.
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Molasses: Molasses gives gingerbread its dark, slightly bitter sweetness, and one tablespoon brings that flavor to the cream cheese filling.
Ground spices: A full teaspoon each of ginger and cinnamon gives the filling its gingerbread flavor. Cloves and nutmeg are stronger, so half a teaspoon of each is plenty.
Cream cheese: Two 8-ounce blocks, softened.
Related 📖 ➡️ Molasses vs. Cane Syrup vs. Sorghum
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Tools for mini cheesecakes
A 12-cup muffin pan and paper cupcake liners handle the baking, and a hand mixer beats both the filling and the whipped cream. A piping bag gives every cheesecake the same neat dollop on top.
Baking gingerbread cheesecakes in a muffin pan
This gingerbread cheesecake recipe is made for a 12-cup muffin pan. The Biscoff crusts get a quick bake on their own before you spoon the filling on top.
Beat the cream cheese and sugar until smooth, then add the Greek yogurt, molasses, spices, and vanilla. Add the eggs last, and mix only until they disappear into the filling.
Pull the pan when the centers still jiggle a little and the tops haven’t cracked. Let the cheesecakes cool on the counter, then chill until they’re cold and set before topping with whipped cream. If you can let them chill overnight, the texture will be even better.
The topping is heavy cream and powdered sugar beaten to stiff peaks, then piped onto each cheesecake. If you’ve never whipped cream yourself, my homemade whipped cream in a chilled bowl walks you through it.
A holiday dessert tray around them
Gingerbread makes a holiday dessert table easy to theme. Set these out with a plate of old-fashioned ginger cookies rolled in turbinado sugar, and let everybody try a little of both. Nobody’s counting! If you’re hosting the whole party, add a Christmas wreath charcuterie board with fresh herbs so your guests have something savory to nibble on before they head for the sweets.
Don’t worry about matching platters or a picture-perfect spread. The important part is getting everyone around the table, and once your people taste these, don’t be surprised if they ask for them every Christmas.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Gingerbread Cheesecake Recipe
Ingredients
Biscoff Crust
- 1 ½ cups Biscoff cookie crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Gingerbread Cheesecake Filling
- 16 ounces cream cheese, softened
- ⅔ cup granulated sugar
- ¼ cup sour cream
- 1 tablespoon molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 large eggs
Whipped Cream Topping
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- ground cinnamon for garnish
- fresh thyme sprigs for garnish
- cinnamon sticks for garnish
- mini gingerbread cookies for garnish
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- In a small mixing bowl, combine 1 1/2 cups Biscoff cookie crumbs, 2 tablespoons granulated sugar, and 4 tablespoons unsalted butter, melted. Mix with a fork until combined.
- Divide the crumb mixture evenly among the 12 liners. Press each one firmly into an even layer with the bottom of a small cup or a spoon.
- Bake for 5 minutes. Set the crusts aside to cool while you make the filling, and leave the oven at 350 degrees F.
- In a large mixing bowl, beat 16 ounces cream cheese, softened and 2/3 cup granulated sugar until smooth.
- Add 1/4 cup sour cream, 1 tablespoon molasses, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Mix until completely combined.
- Add 2 large eggs and mix just until combined.
- Divide the filling evenly among the liners. Bake for 15 to 17 minutes, until the centers are still slightly jiggly and the tops are not cracked.
- Cool the cheesecakes at room temperature for 30 minutes. Move them to the refrigerator and chill for at least 3 hours.
- Beat 1 1/2 cups heavy whipping cream and 2 tablespoons powdered sugar until stiff peaks form. Transfer the whipped cream to a piping bag and pipe a dollop onto each cheesecake.
- Dust with ground cinnamon, then top each cheesecake with fresh thyme sprigs, cinnamon sticks, and mini gingerbread cookies.
