Mini Gingerbread Cheesecakes

Bite size gingerbread cheesecakes topped with whipped cream. A yummy holiday treat perfect for parties.
Cuisine: American
Course: Desserts, Kid Friendly, Seasonal, Snacks
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Prep Time 15 minutes
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Total Time 30 minutes
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Servings 12



  • 1 Cup graham cracker crumbs
  • 1/2 Tbsp sugar
  • 2 Tbsp Prairie Farms unsalted butter
  • 1/4 tsp cinnamon


  • 12oz package Prairie Farms cream cheese, softened
  • 1/2 Cup light brown sugar
  • 2 Tbsp molasses
  • 1/4 tsp salt
  • 3/4 tsp Vanilla
  • 1/4 tsp Ginger, ground
  • 1 tsp cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • pinch Cloves, ground
  • 1 egg


  • 1/2 Cup Prairie Farms Heavy Whipping Cream
  • 2 Tbsp powdered sugar
  • 1/2 tsp vanilla


  • Preheat oven to 350°F. Lightly grease a mini cheesecake pan.
  • In a food processor, combine crust ingredients. Spoon 1 small scoop of mixture per section. Press down firmly to create an even layer. Bake for 5 minutes, then remove from oven.
  • Reduce oven temperature to 325°F.
  • In a large bowl, beat together cream cheese and sugar. Add vanilla, molasses, salt and remaining spices. Beat until smooth. Finally, add egg. Mix until combined.
  • Add a medium size scoop of batter to each cheesecake pan section. Bake at 325°F for 15-18 minutes.
  • Cool in pan to room temperature, then transfer to refrigerator to chill thoroughly, at least 15-20 minutes.
  • Carefully remove cheesecakes from pan.
  • In a medium bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Prior to serving, pipe or spoon whipped cream onto chilled cheesecakes. Serve immediately. Refrigerate any leftovers.

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