Description

This Mini Gingerbread Cheesecake Recipe offers a festive and delightful twist on classic cheesecake with a spiced Biscoff cookie crust and creamy gingerbread-flavored filling. Perfectly portioned as cupcakes, these treats are topped with fluffy homemade whipped cream and a cookie for added texture and flavor, making them an ideal dessert for holiday gatherings or cozy nights in.

Ingredients

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

Whipped Cream Topping

1 cup (236ml) heavy whipping cream
½ cup (65g) powdered sugar

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with baking liners to ensure easy removal of the mini cheesecakes after baking.
Make the Crust: Grind the Biscoff cookies into fine crumbs using a food processor or blender. In a medium bowl, mix these crumbs with 3 tablespoons of melted butter, adding an extra tablespoon if the mixture seems too dry.
Form the Crust Base: Spoon about 1 heaping tablespoon of the cookie mixture into each cupcake liner and press it down firmly with a spoon to form an even crust layer. Set aside for filling.
Prepare Cheesecake Filling: In a mixing bowl, beat the cream cheese, light brown sugar, ground cinnamon, ground ginger, nutmeg, and vanilla extract until the mixture is smooth and lump-free. Scrape down the bowl walls as needed.
Add Sour Cream and Molasses: Beat in the sour cream and molasses until fully incorporated, then add the eggs one at a time, beating until the batter is completely smooth.
Fill the Cupcake Liners: Using a large cookie scoop or a ¼ cup measuring cup, evenly distribute the cheesecake batter over the prepared crusts, filling each liner nearly to the top but leaving about a ¼-inch space.
Bake the Mini Cheesecakes: Bake in the preheated oven for 15-18 minutes, until the centers are slightly jiggly but the edges are set. Remove from oven and allow to cool completely in the pan.
Chill the Cheesecakes: Once cooled, refrigerate the mini cheesecakes for at least 2 hours to set properly before serving. Store leftovers in an airtight container in the refrigerator.
Prepare Whipped Cream: Place a mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks begin to form.
Sweeten and Finalize Whipped Cream: Gradually add powdered sugar while continuing to beat on high speed until stiff peaks form.
Serve: Pipe or spoon the whipped cream on top of each chilled mini cheesecake and garnish with a cookie for an attractive finishing touch.

Notes

Ensure all dairy ingredients like cream cheese, sour cream, and eggs are at room temperature for a smoother batter and even baking.
Watch the cheesecakes closely during baking; overbaking can cause cracking and dryness.
For extra flavor, you can sprinkle a bit of cinnamon or nutmeg on top of the whipped cream before serving.
Use a gentle folding technique when mixing eggs to avoid incorporating too much air into the batter.
If you prefer a non-dairy option, substitute cream cheese and sour cream with vegan alternatives and use coconut cream for whipping.