Description
Mini Gingerbread Cheesecake Cups are a delightful holiday treat that combines the flavors of gingerbread with a creamy cheesecake filling, perfect for festive gatherings.
Ingredients
Scale
- 1 cup gingerbread cookie crumbs
- 4 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup whipped cream
- Gingerbread cookies for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix gingerbread cookie crumbs with melted butter until combined.
- Press the mixture into the bottom of mini cupcake liners in a muffin tin.
- Bake for 5-7 minutes, then let cool.
- In another bowl, beat the cream cheese until smooth.
- Add powdered sugar, vanilla extract, ground ginger, cinnamon, and nutmeg; mix until well combined.
- Fold in the whipped cream gently until incorporated.
- Spoon the cheesecake mixture into the cooled gingerbread crusts.
- Chill in the refrigerator for at least 2 hours before serving.
- Garnish with mini gingerbread cookies before serving.
Notes
- For a stronger ginger flavor, increase the amount of ground ginger.
- These can be made a day in advance for convenience.
- Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg