Description
Creamy, spiced, and perfectly portioned mini Gingerbread Cheesecakes featuring a buttery Biscoff cookie crust and enriched with rich molasses flavor. This easy make-ahead Christmas dessert is festive, cozy, and guaranteed to please any crowd, ideal for holiday gatherings or cozy winter treats.
Ingredients
Scale
Crust
- 1½ cups (186g) Biscoff cookie crumbs (about 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
- â…› teaspoon ground cinnamon
- â…› 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 Topping
- 1 cup (236ml) heavy whipping cream, chilled
- ½ cup (65g) powdered sugar
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners for easy cheesecake removal.
- Make the crust: Crush 25–26 Biscoff cookies into fine crumbs, then mix these crumbs with 3 tablespoons of melted unsalted butter. Add an additional tablespoon of butter if the mixture needs more moisture. Press this mixture evenly into the bottom of each lined muffin cup to form the crust.
- Mix the cheesecake batter: Using an electric mixer, beat the cream cheese, light brown sugar, ground cinnamon, ground ginger, nutmeg, and vanilla extract until smooth and creamy. Then, add the sour cream and molasses, mixing until combined. Gently incorporate the eggs, mixing just until blended to avoid overmixing.
- Fill and bake: Spoon the cheesecake batter into each muffin liner, filling almost to the top. Bake for 15 to 18 minutes until the centers are set but still slightly jiggly to the touch.
- Cool and chill: Allow the cheesecakes to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to set fully.
- Prepare optional whipped cream topping: If desired, beat the chilled heavy cream until soft peaks form, then gradually add the powdered sugar. Continue beating until stiff peaks form. Pipe or spoon this topping over the chilled cheesecakes just before serving.
Notes
- Use exactly 25–26 Biscoff cookies for the crust to achieve the perfect texture.
- Adjust butter between 3 to 4 tablespoons as needed to ensure the crust holds together.
- Chill cheesecakes fully before adding any toppings to help maintain structure.
- Store the mini cheesecakes in the refrigerator for up to 2 days or freeze for up to 1 month for longer storage.