Description

These Mini Gingerbread Cheesecakes with Biscoff Cookie Crust are a festive and delightful dessert perfect for holiday gatherings. Featuring a spiced gingerbread-flavored cream cheese filling atop a buttery, crunchy Biscoff cookie crust, these bite-sized treats combine creamy texture with warm spices and a hint of molasses. Easy to prepare and bake in mini muffin tins, they make an elegant and flavorful addition to any dessert table.

Ingredients

Scale

Crust

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

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

For a deeper gingerbread flavor, add the optional molasses but adjust sweetness if needed.
Make sure cream cheese is softened to avoid lumps in the filling.
Press crust firmly to ensure it holds together after baking.
Mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
Use a gentle tap on the pan before baking to remove air bubbles and ensure even filling.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: mini cheesecakes, gingerbread cheesecake, Biscoff crust, holiday dessert, spiced cheesecake, Christmas dessert, bite-sized cheesecake