By Chef Julia
Developed by Chef Julia during her time at Le Cordon Bleu, these Mini Gingerbread Cheesecakes capture the essence of the holidays in one creamy, spiced bite. The silky cheesecake base is infused with molasses and warm gingerbread spices, layered over a buttery gingersnap crust.
Perfect for festive gatherings or quiet winter evenings, they pair beautifully with a cup of spiced chai, a dark roast coffee, or a drizzle of caramel and a touch of whipped cream.
Ingredients
15 ginger snap cookies
24 oz cream cheese
1 cup sugar
1 tsp vanilla
½ cup sour cream
¼ cup molasses
⅛ tsp salt
1½ tsp ground ginger
1 tsp cinnamon
1 tsp nutmeg
¼ tsp ground cloves
¼ tsp lemon juice
3 eggs
4 tbsp butter
Directions
- Crush all ginger snaps and mix with the butter. Line muffin tins with ground ginger snaps and butter for crust. (Set aside.)
- Mix cream cheese, vanilla, sour cream, molasses, lemon juice, and eggs.
- Add in sugar, salt, ground ginger, cinnamon, nutmeg, and cloves.
- Place batter into muffin tins on top of the ginger snap crust.
- Bake 25–30 minutes at 325° or until centers are almost set. Cool completely; refrigerate.
