Description
Mini Gingerbread Cheesecake Cupcakes are a delightful fusion of holiday flavors and creamy textures, with a gingerbread crust, creamy cheesecake filling, and topped with spiced whipped cream.
Ingredients
Scale
- 1 ½ cups (186g) Biscoff cookie crumbs
- 3–4 tablespoons (43-56g) unsalted butter, melted
- 16 ounces (452g) full-fat cream cheese, at room temperature
- ½ cup (95g) light brown sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- Pinch of nutmeg
- 2 teaspoons (10ml) pure vanilla extract
- ½ cup (120g) sour cream, at room temperature
- 2 tablespoons (30ml) molasses
- 2 large eggs, at room temperature
- 1 cup (236ml) heavy whipping cream
- ½ cup (65g) powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with baking liners.
- In a food processor, grind Biscoff cookies into fine crumbs. Mix with 3 tablespoons of melted butter until combined. Press 1 heaping tablespoon into each cupcake liner.
- In a mixing bowl, beat softened cream cheese with light brown sugar, cinnamon, ginger, nutmeg, and vanilla extract until smooth.
- Add sour cream and molasses to the mixture and blend until homogeneous. Mix in eggs one at a time until fully incorporated.
- Fill each liner with the cheesecake mixture, leaving about ¼ inch space at the top, and bake for 15-18 minutes.
- Allow the mini cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours to set.
- Chill your mixing bowl and whisk, then whip heavy cream on medium-high speed until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form. Top the cooled mini cheesecakes with whipped cream.
Notes
For best results, ensure your cream cheese and eggs are at room temperature. Chilling the whipped cream tools helps achieve a fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 15g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg