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.
Ingredients
- 1 cups crushed gluten-free graham crackers (approximately 18 cookies)
- 1/4 cup melted butter
- 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
- Whipped cream
- Crushed gluten-free graham crackers (optional)
Instructions
- 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 mixture to a bowl and mix it with the melted butter until well combined.
- Preheat & Grease: Preheat the oven to 350F (175C) and grease a regular 12-cavity muffin pan or line with paper muffin liners.
- 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.
- Bake Crust: Bake in a preheated oven at 350F (175C) for about 8 minutes. Remove from the oven and set aside.
- 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.
- 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.
- Chill & Decorate: Refrigerate the mini cheesecakes for at least 3 hours, or until firm.
- 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
