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No Bake Gingerbread Mini Cheesecakes

No Bake Gingerbread Mini Cheesecakes

5 from 4 votes
Course: Dessert
Cuisine: American
Keyword: mini cheesecake, no bake cheesecake
Prep Time: 45 minutes
Chilling Time: 4 hours
Servings: 9 mini cheesecakes
Author: Jess
Check out this no-bake gingerbread mini cheesecake recipe. If you're looking for holiday or Thanksgiving dessert ideas, this easy dessert is sure to impress!
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Equipment

  • regular-sized muffin tin

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 1/4 cup butter
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon

Cheesecake Filling

  • 1 250g package of cream cheese, softened
  • 1/2 cup sweetened condensed milk
  • 1/4 cup brown sugar
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp vanilla extract
  • 2 1/2 tsp lemon juice

Candied Pecans Topping

  • 1/2 cup chopped pecans
  • 1 tbsp butter
  • 3 tbsp brown sugar

Instructions

Crust

  • In a small bowl mix together melted butter, graham cracker crumbs, cinnamon and brown sugar until combined.
  • Line a regular-sized muffin tin with 9 cupcake holders. Then, divide the crust mixture evenly between the 9 muffin cups, using about 2 tbsp crust mixture in each. Press down using the back of a spoon or measuring cup to form an even crust. Refrigerate for 30 mins.

Cheesecake Filling

  • While the crust is in the fridge, make the filling. In a large bowl whip together (using a hand or stand mixer) the softened cream cheese, sweetened condensed milk, brown sugar, ground cinnamon, ground ginger, ground nutmeg, vanilla extract and lemon juice until well combined and fluffy.
  • When the crusts are done chilling, divide the filling evenly between muffin cups, about 2 heaping tablespoonful in each and use the back of a spoon to gently press down and smooth the tops of each cheesecake. Chill in the fridge for 4 hours or overnight.

Candied Pecans Topping

  • In a pan melt butter over medium heat, add in pecans and stir.
  • Cook medium-low heat for about 3-4 mins until pecans are lightly toasted. Add in the brown sugar and stir to melt. Once combined, remove from the heat and transfer to a plate or pan lined with parchment paper until cooled. Then, break apart as the topping for each mini cheesecake.
  • Store mini cheesecakes in the fridge in a covered container for up to 3 days. Take out 10-15 minutes before enjoying.

Notes

**Need to soften cream cheese quickly? Cut up the cream cheese block into a few pieces and then microwave for 30 seconds.
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