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Mini Gingerbread Cheesecakes

Gingerbread lovers, rejoice! These Mini Gingerbread Cheesecakes are the perfect sweet and spicy treat. The crust is made from gingersnap cookies, and the creamy filling is infused with ginger, cinnamon, and molasses.

Tasty Team
93% would make again

20 minutes

Mini Gingerbread Cheesecakes

20 minutes


for 18 cheesecakes

  • 16 oz cream cheese (450 g), softened
  • ½ cup sour cream (120 g)
  • ⅓ cup sugar (65 g)
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 tablespoons molasses
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 12 gingersnaps

Special Equipment

  • 18 cupcake liners

Nutrition Info

  • Calories 186
  • Fat 11g
  • Carbs 16g
  • Fiber 0g
  • Sugar 9g
  • Protein 3g

Estimated values based on one serving size.


  1. Preheat oven to 300˚F (150˚C).
  2. Place gingersnaps in bottom of each liner, then set aside.
  3. Beat cream cheese, sugar, and vanilla until fluffy.
  4. Add eggs one at a time.
  5. Add in the sour cream, molasses, and spices.
  6. Pour mixture over gingersnaps.
  7. Bake for 20 minutes.
  8. Sprinkle with crushed gingersnaps.
  9. Enjoy!
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Mini Gingerbread Cheesecakes