Mini Gingerbread Cheesecakes (Gluten-Free, Dairy-Free Option)

With a crunchy graham cracker crust and a slightly spiced gingerbread cheesecake filling, these mini gingerbread cheesecakes make an irresistible holiday dessert! Gluten-free with a dairy-free option too.

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The Perfect Holiday Dessert

We’re deep in holiday season, and these mini gingerbread cheesecakes are perfectly portioned in individual sizes, made with warm spices for a festive holiday dessert your guests will love!

Make sure to bake a batch this holiday season, and keep the recipe handy because everyone will be asking for it!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for these delicious cheesecakes are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: Preparing these mini cheesecakes is uncomplicated, simply press the graham cracker crumb mixture for the crust and bake, then mix the filling ingredients together, pour over the crust and bake some more.
• Totally Gluten-Free with Dairy-Free Option: The best part is that these cheesecakes are 100% gluten-free and can be easily made dairy-free. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these gingerbread mini cheesecakes.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Graham Crackers: I used gluten-free graham crackers to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular graham crackers instead.
• Butter: I used  regular butter, but if you are lactose-intolerant, go ahead and use dairy-free butter instead.
• Cream Cheese: I used regular cream cheese. However, if you are lactose-intolerant, go ahead and use dairy-free cream cheese instead.
• Eggs: Eggs help to bind the cheesecake filling ingredients together, so make sure you include them in.
• Brown Sugar: I like using brown sugar for a little brown color. However, you may also use white sugar, cane sugar, or light brown sugar if you prefer.
• Molasses: Molasses adds the typical characteristic gingerbread flavor, so make sure to add it in.
• Spices: For the typical gingerbread flavors, I’ve used ground cinnamon, ground nutmeg, ground ginger and ground cloves.
• Whipped Cream: I used regular whipped cream. However, if you are lactose-intolerant, go ahead and use dairy-free whipped cream instead.

How to Make These Mini Gingerbread Cheesecakes:

Process Graham Crackers: In a food processor, crush the gluten-free graham crackers until you get fine crumbs.

Combine Graham Crackers Crumbs with Butter: Transfer the graham cracker crumb mixture to a bowl and mix it with the melted dairy-free butter until well combined.

Dish by Dish Tips/Tricks:

• Make a Big Cheesecake: If you prefer not to make mini cheesecakes, you can use a medium round springform pan instead. Make sure to line the cake pan with parchment paper.

Other Gluten-Free Gingerbread Recipes:

• Gingerbread Cookies (Gluten-Free, Dairy-Free)
• Gingerbread Men (Gluten-Free, Dairy-Free)
• Gingerbread Loaf (Gluten-Free, Dairy-Free)
• Gingerbread Mini Bundt Cakes (Gluten-Free, Dairy-Free)

Other Gluten-Free Cheesecake Recipes:

• Mini Pumpkin Cheesecakes (Gluten-Free, Dairy-Free Option)
• Greek Yogurt Cheesecake (Gluten-Free)
• Pumpkin Cheesecake Brownies (Gluten-Free, Dairy-Free)
• Pumpkin Cheesecake (Gluten-Free, Vegan)

Gluten-Free Desserts Recipes to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Mini Gingerbread Cheesecakes (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 3 hours 40 minutes
• Diet: Gluten Free

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Description

With a crunchy graham cracker crust and a slightly spiced gingerbread cheesecake filling, these mini gingerbread cheesecakes make an irresistible holiday dessert! Gluten-free with a dairy-free option too.

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Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 1 cups crushed gluten-free graham crackers (approximately 18 cookies)
• 1/4 cup melted butter

For the Gingerbread Cheesecake Filling:

• 2 cups cream cheese (about 16 ounces / 450 g)
• 2 eggs
• 1/2 cup brown sugar
• 3 tablespoons molasses
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

For the Topping:

• Whipped cream
• Crushed gluten-free graham crackers (optional)

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Instructions

1. Process Graham Crackers: In a food processor, crush the gluten-free graham crackers until you get fine crumbs.
2. Combine Graham Crackers Crumbs with Butter: Transfer the mixture to a bowl and mix it with the melted butter until well combined.
3. Preheat & Grease: Preheat the oven to 350F (175C) and grease a regular 12-cavity muffin pan or line with paper muffin liners.
4. Press Crumb Mixture into Muffin Pan: Place about a tablespoon of the mixture into each muffin cup. Press firmly with the back of a spoon to form the crust.
5. Bake Crust: Bake in a preheated oven at 350F (175C) for about 8 minutes. Remove from the oven and set aside.
6. Prepare Gingerbread Cream Cheese Filling: In a large bowl, beat the cream cheese with the sugar, eggs, and molasses until smooth. Add the spice mix and salt, and mix again.
7. Top Crusts with Filling & Bake: Spoon the gingerbread cheesecake filling into the prepared crusts in each muffin cup, filling them almost to the top. Bake at 350F (175C) for about 20-25 minutes, or until the center is firm. Once done baking, remove the baked mini cheesecakes from the oven and let cool to room temperature.
8. Chill & Decorate: Refrigerate the mini cheesecakes for at least 3 hours, or until firm.
9. Decorate & Serve: Top with whipped cream and sprinkle with crushed gluten-free graham cracker crumbs or ground cinnamon (if desired) before serving.

Notes

Graham Crackers: I used gluten-free graham crackers to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular graham crackers instead.

Butter: I used  regular butter, but if you are lactose-intolerant, go ahead and use dairy-free butter instead.

Cream Cheese: I used regular cream cheese. However, if you are lactose-intolerant, go ahead and use dairy-free cream cheese instead.

Eggs: Eggs help to bind the cheesecake filling ingredients together, so make sure you include them in.

Brown Sugar: I like using brown sugar for a little brown color. However, you may also use white sugar, cane sugar, or light brown sugar if you prefer.

Molasses: Molasses adds the typical characteristic gingerbread flavor, so make sure to add it in.

Spices: For the typical gingerbread flavors, I’ve used ground cinnamon, ground nutmeg, ground ginger and ground cloves.

Whipped Cream: I used regular whipped cream. However, if you are lactose-intolerant, go ahead and use dairy-free whipped cream instead.

• Prep Time: 20 mins
• Chilling Time: 3 hours
• Cook Time: 20 mins
• Category: Desserts
• Method: Baking
• Cuisine: Western