Gingerbread Cheesecake Cups
Few desserts capture the cozy spirit of the holidays quite like these gingerbread cheesecake cups. They’re sweet, spiced, creamy, and perfectly portioned for festive gatherings.
Equipment
- Muffin Pan
- Paper liners or silicone cups
- Mixing Bowls
- Electric Mixer (or Hand Whisk)
- Measuring cups and spoons
- Spatula
- Food processor (optional)
Ingredients
For the Crust:
- 1 ½ cups crushed gingersnap cookies
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 16 oz cream cheese softened
- ½ cup brown sugar
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 large eggs
For Topping (Optional):
- Whipped cream
- Crushed gingersnap cookies or holiday sprinkles
- A light dusting of cinnamon
Instructions
Prep the oven and pan
- Preheat oven to 325°F (160°C).
- Line a 12-cup muffin pan with paper liners or silicone cups.
- If using paper liners, set a shallow baking dish (large enough to hold the muffin pan) nearby — you’ll use it for a warm water bath later.
Make the crust
- Place 1½ cups gingersnap cookies in a food processor and pulse until fine crumbs. (If you don’t have a food processor, place cookies in a zip-top bag and crush with a rolling pin.)
- Transfer crumbs to a bowl and stir in 3 tablespoons granulated sugar.
- Stir in 4 tablespoons melted butter until the mixture looks like wet sand and holds together when pressed.
- Divide the crumb mixture evenly among the 12 liners (about 2 tablespoons per cup).
- Press the crumbs firmly into the bottom of each liner to form a compact base. Use the bottom of a measuring cup for an even press.
- Optional: Bake the crusts for 5 minutes to set them, then let cool slightly. (Baking helps a crisper base — skip if you’re short on time.)
Make the cheesecake filling
- In a large bowl, beat 16 oz softened cream cheese on medium speed until smooth and lump-free (about 2–3 minutes).
- Pro tip: Don’t rush this step. Start slow to avoid splatters, scrape the bowl, then increase speed. Fully softened cream cheese is the secret to a silky filling.
- Add ½ cup brown sugar and 2 tablespoons molasses; beat until combined and smooth.
- Mix in 1 teaspoon vanilla, 1 teaspoon ground ginger, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg until evenly distributed.
- Add the eggs one at a time, mixing on low speed and scraping the bowl between additions until each egg is incorporated.
- Pro tip: Mix eggs in on low to prevent adding excess air — too much air can cause cracks while baking.
Assemble the cups
- Spoon or pipe the cheesecake filling over the prepared crusts, filling each cup about ¾ to ⅞ full. Use an offset spatula or the back of a spoon to smooth the tops.
- Tap the muffin pan gently on the counter to release any large air bubbles.
Bake (with optional water bath)
- Place the muffin pan into the shallow baking dish if using a water bath. Carefully pour hot (not boiling) water into the baking dish until it reaches about halfway up the sides of the muffin pan.
- Pro tip: Water bath = fewer cracks. The steam helps bake the cheesecakes evenly and keeps the tops smooth.
- Bake at 325°F (160°C) for 18–22 minutes, or until the edges are set and the center still has a slight jiggle (it will firm as it chills).
- Turn off the oven and leave the door slightly ajar for 10 minutes to help prevent a sudden temperature change that could crack the tops.
Cool and chill
- Remove the muffin pan from the water bath (if used) and set it on a wire rack. Let the cheesecakes cool to room temperature in the pan (about 1 hour).
- Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours — overnight is best for firm texture and full flavor development.
Add toppings and serve
- Before serving, pipe or spoon a dollop of whipped cream on each cheesecake cup. Sprinkle with crushed gingersnaps, a dusting of cinnamon, or festive sprinkles.
- Serve chilled. These are great straight from the fridge or allowed to sit a few minutes at room temp if you prefer a softer bite.
Quick troubleshooting & tiny tips
- Lumpy filling? Beat longer at medium speed and scrape the bowl well. Cold cream cheese or rushed mixing causes lumps.
- Cracked tops? Don’t overbake and consider using the water bath method next time.
- Want richer flavor? Add 1 tablespoon of sour cream to the filling for extra tang and silkiness.
Notes
Nutritional Value (per mini cheesecake cup, approximate):
- Calories: 280 kcal
- Total Fat: 18 g
- Saturated Fat: 10 g
- Cholesterol: 70 mg
- Sodium: 130 mg
- Total Carbohydrates: 26 g
- Dietary Fiber: 1 g
- Sugars: 18 g
- Protein: 4 g