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Mini Gingerbread Cheesecakes with Biscoff Cookie Crust

Mini Gingerbread Cheesecakes with Biscoff Cookie Crust
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Mini Gingerbread Cheesecakes with Biscoff Cookie Crust bring together warm holiday spices and a creamy, rich filling atop a crunchy, caramelized cookie base. These mini cheesecakes are perfectly portioned, easy to serve, and combine festive flavors with an indulgent texture, ideal for holiday gatherings or cozy nights in.

Ingredients

Scale

Crust Ingredients

  • 1 1/2 cups crushed Biscoff cookies
  • 6 tablespoons melted butter

Filling Ingredients

  • 16 oz (450g) cream cheese, room temperature
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Instructions

  1. Prepare the Crust: Crush the Biscoff cookies finely using a rolling pin or food processor. Combine the crushed cookies with melted butter until fully mixed. Firmly press the mixture into mini muffin tins or a mini cheesecake pan, creating an even crust layer. Chill briefly to set.
  2. Mix the Filling: Beat the room temperature cream cheese in a bowl until smooth and creamy. Gradually add sugar, eggs, molasses, vanilla extract, and sour cream while mixing continuously. Fold in the ground ginger, cinnamon, nutmeg, and cloves carefully to evenly distribute the spices.
  3. Assemble and Bake: Pour the cheesecake filling over the chilled cookie crust in each mini cup. Bake the cheesecakes at 325°F (160°C) until the edges are set but the centers are slightly jiggly, approximately 18-22 minutes.
  4. Cool and Chill: Allow the cheesecakes to cool to room temperature after baking. Refrigerate for at least 4 hours or preferably overnight to allow them to fully set and develop flavors before serving.

Notes

  • Use room temperature cream cheese and eggs for a smooth, lump-free filling.
  • Avoid overmixing the batter to prevent cracks during baking.
  • Consider baking in a water bath to keep the filling creamy and prevent cracking.
  • The cheesecake is done when the edges are set but the center still has a slight wobble.
  • Use fresh spices for the best aroma and balanced flavor.

Nutrition

Keywords: mini cheesecakes, gingerbread cheesecake, biscoff cookie crust, holiday dessert, festive cheesecake, holiday treat, mini desserts

Find it online: https://ninagourmet.com/mini-gingerbread-cheesecakes-with-biscoff-cookie-crust/