Description
Mini Gingerbread Cheesecakes with Biscoff Cookie Crust are delightful, bite-sized desserts that combine the warm, festive spices of gingerbread with a creamy, smooth cheesecake filling, all nestled on a buttery and caramelized Biscoff cookie crust. Perfect for holiday gatherings or anytime treats, these cheesecakes offer balanced sweetness, rich texture, and a visually stunning presentation.
Ingredients
Scale
Crust
- 1 1/2 cups Biscoff cookies, crushed
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tablespoon gingerbread spice mix (blend of ground ginger, cinnamon, cloves, and nutmeg)
- 1 teaspoon vanilla extract
- 1–2 tablespoons molasses (optional)
Instructions
- Prepare the Biscoff Cookie Crust: Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and gently pounding with a rolling pin. Mix the crumbs with melted butter until the mixture resembles wet sand. Press the crust mixture evenly into the bottoms of a greased or lined mini muffin tin to form compact bases.
- Make the Gingerbread Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and sour cream, mixing well. Add the eggs one at a time, blending thoroughly after each addition. Stir in the gingerbread spice blend, vanilla extract, and optional molasses until the mixture is uniform and fragrant.
- Assemble and Bake: Spoon or pour the cheesecake filling over the prepared Biscoff crusts in the muffin tin, filling almost to the top. Tap the pan gently to release any air bubbles. Bake in a preheated oven at 325°F (160°C) for 18-22 minutes, or until the centers are mostly set but still slightly jiggly.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool to room temperature while still in the pan. Refrigerate for at least 4 hours or overnight to fully set the cheesecakes and develop their flavors.
- Serve and Enjoy: Carefully remove each mini cheesecake from the tin and transfer to serving plates. Add desired garnishes or toppings before serving, such as whipped cream, powdered sugar, or a drizzle of caramel or chocolate sauce.
Notes
- Use room temperature cream cheese and eggs for smooth batter without lumps.
- Press the crust mixture firmly using the back of a spoon or a small glass to ensure a sturdy base that won’t crumble.
- Do not overbake; remove when edges are set and centers still jiggle slightly for perfect creaminess.
- Chill for several hours or overnight for best flavor and easier slicing.
- Optionally use a water bath by placing the muffin tin in a shallow pan of hot water to prevent cracking during baking.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg