Introduction

These Mini Gingerbread Cheesecakes with Biscoff Cookie Crust combine festive spices with a creamy texture and a crunchy, caramel-flavored base. Perfect for holiday gatherings or anytime you crave a cozy, sweet treat in a bite-sized form.

The image shows a close-up of a small cheesecake with three visible layers: the bottom layer is a crumbly, dark brown crust, the middle layer is a smooth, light cream cheesecake, and the top layer is a swirl of white whipped cream. The whipped cream is drizzled with shiny caramel sauce that flows down the sides. A square-shaped gingerbread cookie is placed upright into the whipped cream at the top. The cheesecake sits on a white marbled textured surface with scattered crumbs around it and more cheesecakes blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups Biscoff cookies, crushed
5 tablespoons unsalted butter, melted

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

Step 1: 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. Combine the crumbs with the melted butter until the mixture resembles wet sand.
Step 2: Press the crust mixture evenly into the bottoms of a greased or lined mini muffin tin to form compact bases.
Step 3: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and sour cream, mixing well to combine.

Step 4: 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.
Step 5: 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.
Step 6: 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.

Step 7: Remove the cheesecakes from the oven and allow them to cool to room temperature while still in the pan.
Step 8: Refrigerate for at least 4 hours or overnight to fully set the cheesecakes and develop their flavors.
Step 9: Carefully remove each mini cheesecake from the tin and transfer to serving plates. Add desired garnishes like whipped cream, powdered sugar, or a drizzle of caramel or chocolate sauce before serving.

Tips & Variations

For a deeper gingerbread flavor, increase the gingerbread spice mix slightly or add a pinch of ground cloves separately.
Substitute Biscoff cookies with graham crackers or ginger snap cookies if preferred.
If molasses isn’t available, honey or dark corn syrup can be used for a similar richness.

Adding a small pinch of salt to the crust enhances the sweetness and balances the flavors.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 4 days. For longer storage, freeze them in an airtight container for up to 1 month. When ready to enjoy, thaw in the fridge overnight and bring to room temperature before serving.

How to Serve

The image shows a close-up of a small cheesecake with three layers. The bottom layer is a crumbly, dark brown crust with a rough texture. The middle layer is a smooth, creamy light beige cheesecake filling. On top, there is a swirl of white whipped cream with a soft and fluffy texture, drizzled with shiny caramel sauce that flows down the sides. A square gingerbread cookie with a ridged pattern is placed upright in the whipped cream. The cheesecake sits on a white plate with a white marbled texture surface in the background, and there are more cheesecakes and cookie crumbs blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes taste even better after chilling overnight, giving the flavors time to meld and the texture to fully set.

Do I need to use a water bath for baking?

No, a water bath is not necessary for these mini cheesecakes as baking them in a muffin tin helps them cook evenly and minimizes cracking.