If you’re looking for an impressive holiday dessert, these individual Mini Gingerbread Cheesecakes are perfect! There is no baking required, which is a plus, during the busy holiday season!

mini gingerbread cheesecake on a white plate on the counter

Prep Time: 30 mins
Fridge Time: 5-24 hrs
Total Time: 5½ hrs-24hrs
Servings: 12

Ingredients:

ginger snap cookies
cream cheese-softened
sweetened condensed milk
brown sugar
ground cinnamon
ground ginger
ground nutmeg
vanilla extract
lemon juice
pecans-chopped
butter

cream cheese, ginger snap cookies, butter, condensed sweetened milk, ground ginger, ground cinnamon, ground nutmeg, whole pecans, vanilla extract, lemon juice and brown sugar in muffin paper cups in a muffin tin on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Using a food processor, grind up ginger snap cookies. Add butter and further blend together. *If you are using a small food processor, then make crust layer in 2 batches.

ginger snap cookies in a small food processor on the white kitchen counter

ground up ginger cookies in a food processor. Butter about to be place in the food processor that is on a white kitchen counter.

mixed together butter and ginger snap cookies in a small food processor.

Step 2: Line a regular sized muffin tin with paper muffin cups. Place approx. 2 Tbsp of ginger snap cookie crust mixture into each of the cups. Chill in fridge for 15-30 minutes.

bottom gingerbread crust layer in paper muffin cups in a pink muffin tin on the counter.

Step 3: In a large mixing bowl, blend together the cream cheese, condensed milk, brown sugar, vanilla extract, lemon juice and spices.

video of pouring condensed sweetened milk into a white large bowl,

video of an electric hand mixer blending cream cheese, spices, condensed milk, vanilla extract and lemon in a large white bowl on the counter.

Step 4: Scoop more or less 2 Tbsp of gingerbread cheesecake filling into each of the muffin cups onto the ginger crust. Place muffing tin back into the fridge for 5-24 hrs to let the filling set.

Gingerbread cheesecake filling in muffin tin paper cups in a pink muffin tin on the counter. Some cups have only gingerbread crust-no filling yet.

Gingerbread cheesecake filling in muffin tin paper cups in a pink muffin tin on the counter

Step 5: While gingerbread cheesecake filling is setting, make the candied pecans. Melt butter in a sauce pan over medium-low heat. Add in the pecans and stir for 2-3 minutes. Add in brown sugar and continue stirring until the sugar is melted. Transfer to a plate and let pecan sugar mixture cool before breaking into pieces for a garnish.

butter and pecans in a sauce pan on the stove.

brown sugar, butter and pecans in a sauce pan on the stove

Step 6: Keep in the fridge until ready to serve, then garnish mini gingerbread cheesecakes with candied pecans and enjoy!

mini gingerbread cheesecakes topped with candied pecans in a pink muffin tin on the white counter

mini gingerbread cheesecakes topped with candied pecans on a good platter on the white counter

Tips-

Mini cheesecakes can be stored in a sealed container, in the fridge, for up to 3 days.
Keep dessert in fridge until ready to serve.

Mini Gingerbread Cheesecakes

If you're looking for an impressive holiday dessert, these individual Mini Gingerbread Cheesecakes are perfect!

Tara

5 30

Total Time 5 30

Servings

Equipment

regular sized muffin tin
regular sized muffin cups
food processer

Ingredients

CRUST INGREDIENTS

453 g ginger snap cookies ( 1 box of NABISCO Ginger Snap cookies)
1 cup butter (softened)

CHESSECAKE FILLING INGREDIENTS

1 cup sweetened condensed milk
16 oz cream cheese (softened)
1 tsp cinnamon (ground)
1 tsp nutmeg (ground)
1 tsp ginger (ground)
1 tsp vanilla extract
1 tsp lemon juice

Candied Pecan Garnish

½ cup pecans (chopped)
3 Tbsp butter
3 Tbsp brown sugar

Instructions

Using a food processer, grind up ginger snap cookies. Add butter and further blend together. *If you are using a small food processor, then make crust layer in 2 batches.
Line a regular sized muffin tin with paper muffin cups. Place approx. 2 Tbsp of ginger snap cookie crust mixture into each of the cups. Chill in fridge for 15-30 minutes.
In a large mixing bowl, use an electric hand mixer to blend together the cream cheese, condensed milk, brown sugar, vanilla extract, lemon juice and spices.
Scoop more or less 2 Tbsp of gingerbread cheesecake filling into each of the muffin cups onto the ginger crust. Place muffing tin back into the fridge for 5-24 hrs to let the filling set.
While gingerbread cheesecake filling is setting, make the candied pecans. Melt butter in a sauce pan over medium-low heat. Add in the pecans and stir for 2-3 minutes. Add in brown sugar and continue stirring until the sugar is melted. Transfer to a plate and let pecan sugar mixture cool before breaking into pieces for a garnish.
When ready to serve, garnish mini gingerbread cheesecakes with candied pecans and serve!