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Creamy Gingerbread Cheesecake Cups

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These festive cheesecake cups combine the nostalgic warmth of gingerbread spices with a creamy, silky cheesecake filling. Individually portioned and easy to make in just five steps, they’re perfect for holiday parties, potlucks, or cozy nights in.

Ingredients

Scale
  • 1 1/2 cups crushed gingerbread cookies (about 180g)
  • 1/4 cup unsalted butter, melted (60g)
  • 1 tablespoon brown sugar (optional, 12g)
  • 16 oz cream cheese, softened (450g)
  • 1/2 cup Greek yogurt or sour cream (120g)
  • 1/2 cup granulated sugar (100g)
  • 2 tablespoons molasses (40g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (5ml)
  • 1 1/2 teaspoons ground ginger (3g)
  • 1 teaspoon ground cinnamon (2g)
  • 1/2 teaspoon ground nutmeg (1g)
  • 1/4 teaspoon ground cloves (0.5g)
  • Pinch of salt
  • Whipped cream (for topping)
  • Extra crushed gingerbread cookies (for garnish)
  • Sprinkle of ground cinnamon or nutmeg (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. Crush gingerbread cookies into pea-sized crumbs using a food processor or by bashing in a zip-top bag with a rolling pin.
  3. Mix crumbs with melted butter and brown sugar in a medium bowl until the mixture resembles wet sand.
  4. Spoon about 1 heaping tablespoon of crust mixture into each muffin liner and press down firmly. Bake crusts for 5 minutes, then cool slightly.
  5. In a large bowl, beat cream cheese until smooth (about 2 minutes). Add granulated sugar, molasses, and Greek yogurt; beat until creamy. Scrape down sides as needed.
  6. Mix in eggs one at a time, beating just until incorporated. Add vanilla, ginger, cinnamon, nutmeg, cloves, and salt. Blend until uniform and silky.
  7. Spoon cheesecake filling over cooled crusts, using about 2 heaping tablespoons per cup. Smooth tops with a spatula and gently tap the muffin tin to release air bubbles.
  8. Bake for 18-20 minutes, or until edges are set and centers are slightly jiggly. If using ramekins, add 2-3 minutes to bake time.
  9. Turn off oven, crack the door, and let cups sit for 5 minutes. Transfer muffin tin to a cooling rack and let cups cool completely (about 1 hour). Refrigerate for at least 2 hours or overnight.
  10. Before serving, top each cup with whipped cream, extra crushed gingerbread cookies, and a sprinkle of cinnamon or nutmeg.

Notes

Use room temperature ingredients for a smooth filling. Don’t overmix the eggs to prevent cracks. Chill cups thoroughly for best texture. For gluten-free, use gluten-free gingersnaps. For dairy-free, substitute plant-based cream cheese and yogurt. Cracks can be covered with whipped cream. Cups can be made ahead and freeze well.

Nutrition

Keywords: gingerbread, cheesecake cups, holiday dessert, festive treat, easy cheesecake, party dessert, Christmas, Thanksgiving, individual cheesecake, spiced cheesecake

Find it online: https://blipflavor.com/creamy-gingerbread-cheesecake-cups-easy-5-step-festive-party-treat/