If you’re on the hunt for a cozy, festive dessert that brings warmth and a burst of flavor to any occasion, you’ve got to try this Gingerbread Pecan Mini Cheesecakes Recipe. These darling little treats pack all the holiday cheer into a perfectly creamy cheesecake base loaded with gingerbread spices, topped with a rich, nutty pecan pie topping that’s simply irresistible. Whether you’re hosting a party, craving a special after-dinner indulgence, or just want to delight your taste buds, this recipe hits all the right notes with its balance of sweet, spicy, and buttery goodness.
Ingredients You’ll Need
The magic of this Gingerbread Pecan Mini Cheesecakes Recipe lies in its simple yet essential ingredients. Each component brings a unique flavor, texture, or color that makes these mini cheesecakes stand out beautifully on your dessert table.
- 1 cup Honey Cinnamon Sweet Thins (or ground gingerbread cookies): This creates a flavorful, fragrant crust with a perfect hint of spice and sweetness.
- 3 Tbsp Unsalted Butter: Melted butter binds the crust ingredients into a lovely, firm base.
- 8 oz Full Fat Cream Cheese: The creamy, smooth foundation of your cheesecake filling.
- 1/3 cup Plain Greek Yogurt: Adds a subtle tang and luscious texture to balance the sweetness.
- 1/4 cup Classic Monkfruit Sweetener (or organic cane sugar): Sweetens the filling naturally without overpowering the spices.
- 1 whole Egg: Helps set the cheesecake filling perfectly as it bakes.
- 1 Tbsp Molasses: Brings that unmistakable deep gingerbread flavor and rich color.
- 1 tsp Pure Vanilla Extract: Enhances the overall flavor depth with warm vanilla notes.
- 1 1/4 cup Pecans: Toasted and crunchy, these add incredible texture to the topping.
- 1/4 cup Gingerbread Pecan Butter: Infuses the topping with spiced nuttiness.
- 1/4 cup Pure Maple Syrup: Adds natural sweetness and shine to your pecan topping.
- 1 Tbsp Salted Butter or Ghee: Provides richness and helps bind the pecan topping.
- 1 tsp Pure Vanilla Extract: A final touch of warmth and fragrance in the topping.
How to Make Gingerbread Pecan Mini Cheesecakes Recipe
Step 1: Prepare the Crust
Start by processing the Honey Cinnamon Sweet Thins or gingerbread cookies into fine crumbs. Mix these crumbs thoroughly with the melted unsalted butter, which helps the crust hold its shape without being greasy. Press this mixture evenly into 10 silicone muffin liners placed in a muffin tin. Bake at 350°F for 6 minutes to set the crust just right — this pre-bake ensures a firm, crispy base for the creamy filling.
Step 2: Make the Cheesecake Filling
While the crusts bake, whip together the cream cheese, Greek yogurt, Monkfruit sweetener (or sugar), whole egg, molasses, and vanilla extract using an electric mixer. Beat until the mixture is silky smooth and fully combined, which guarantees that luscious, melt-in-your-mouth texture you want for your mini cheesecakes. Once the crusts are ready, divide this cheesecake filling evenly among the 10 muffin cups.
Step 3: Bake the Cheesecakes
Bake the filled mini cheesecakes at 350°F for about 18 minutes until just set but still slightly jiggly in the center. This gentle baking time ensures a creamy interior that isn’t overcooked or cracked on top. Let them cool at room temperature for 30 minutes to prevent condensation from forming once refrigerated.
Step 4: Chill the Cheesecakes
To achieve the best texture and flavor melding, chill the mini cheesecakes in the fridge for at least 4 hours or overnight. This gives the cheesecake time to firm up perfectly, so every bite is rich and satisfying.
Step 5: Prepare the Gingerbread Pecan Topping
On the stovetop, gently combine gingerbread pecan butter, maple syrup, and salted butter or ghee over low heat until fully melted and blended. Remove from heat and stir in the pecans until they’re fully coated with the warm, spiced glaze. Let this topping cool slightly – it will thicken and become decadent, the perfect complement to the creamy cheesecakes.
Step 6: Assemble and Enjoy!
Top each chilled mini cheesecake with a generous spoonful of the gingerbread pecan filling. This finishing touch adds just the right crunch, spice, and sweetness. Serve immediately or store chilled in the fridge until you’re ready to impress your guests with these delightful, seasonal treats.
How to Serve Gingerbread Pecan Mini Cheesecakes Recipe
Garnishes
Enhance your Gingerbread Pecan Mini Cheesecakes Recipe with a sprinkle of powdered sugar, a few extra toasted pecans, or even a delicate drizzle of melted dark chocolate or caramel. These garnishes elevate the visual appeal and add extra layers of flavor without overpowering the star of the show.
Side Dishes
Serve these mini cheesecakes alongside a cup of rich coffee, a spiced chai latte, or even a scoop of vanilla ice cream to create a balanced dessert experience. Fresh fruit such as segmented oranges or pomegranate seeds also provides a refreshing contrast to the dense, creamy cheesecakes.
Creative Ways to Present
Try arranging the mini cheesecakes on a rustic wooden board or a festive holiday platter lined with evergreen sprigs and cranberries for a stunning presentation. For a casual gathering, serve them in individual glass jars with a spoon, perfect for individual portions or gifting during the holidays.
Make Ahead and Storage
Storing Leftovers
Any leftover mini cheesecakes should be stored in an airtight container in the refrigerator. They remain fresh and delicious for up to 4 days, allowing you to enjoy the warm gingerbread flavors anytime.
Freezing
To freeze, place the cheesecakes on a baking sheet lined with parchment and freeze until solid, then transfer them to a zip-top freezer bag or airtight container. They can be kept frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Reheating
Since these are best enjoyed chilled, reheating is not recommended. However, if you prefer them slightly softened, let them sit at room temperature for 20 minutes before indulging.
FAQs
Can I use regular pecan butter if I can’t find gingerbread pecan butter?
Absolutely! Regular pecan butter works well; just add a pinch of ground ginger, cinnamon, and nutmeg to the topping mixture to capture the warm gingerbread flavor.
What if I don’t have silicone muffin liners?
You can line your muffin tin with parchment paper cups or grease the pan thoroughly with butter to prevent sticking. Silicone liners just make removal easier.
Can I make this recipe sugar-free?
Yes, using classic monkfruit sweetener as suggested keeps these mini cheesecakes low in sugar without compromising sweetness or flavor.
Is it okay to substitute Greek yogurt with sour cream?
Sour cream can be substituted for Greek yogurt and will add a slightly different tangy flavor but still result in a rich, creamy filling.
How long will these mini cheesecakes last in the fridge?
When stored properly in an airtight container, they stay fresh for up to 4 days, making them perfect for preparing in advance.
Final Thoughts
I can’t recommend this Gingerbread Pecan Mini Cheesecakes Recipe enough for anyone looking to impress with a delightful holiday treat that’s both charming and delicious. It’s a fun, accessible way to bring a festive spirit into your kitchen with rich, creamy textures and an irresistible gingerbread twist. Give these mini cheesecakes a try — I promise they’ll become a favorite you’ll want to make again and again.
Print
Gingerbread Pecan Mini Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 4 hours 44 minutes (including chilling time)
- Yield: 10 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Delight in these Gingerbread Pecan Mini Cheesecakes, featuring a spiced honey cinnamon crust, a creamy molasses-infused cheesecake filling, and a rich, buttery pecan pie topping. Perfectly sized for individual servings, these festive treats combine warm gingerbread flavors with luscious textures, ideal for holiday gatherings or anytime a sweet, cozy dessert is needed.
Ingredients
Crust
- 1 cup Honey Cinnamon Sweet Thins (Simple Mills) or ground gingerbread cookies
- 3 Tbsp Unsalted Butter, melted
Cheesecake Filling
- 8 oz Full Fat Cream Cheese
- 1/3 cup Plain Greek Yogurt
- 1/4 cup Classic Monkfruit Sweetener with Erythritol (Lakanto) or organic cane sugar
- 1 whole Egg
- 1 Tbsp Molasses
- 1 tsp Pure Vanilla Extract
Gingerbread Pecan Pie Topping
- 1 1/4 cup Pecans
- 1/4 cup Gingerbread Pecan Butter (Artisana Organics)
- 1/4 cup Pure Maple Syrup
- 1 Tbsp Salted Butter or Ghee
- 1 tsp Pure Vanilla Extract
Instructions
- Prepare the Crust: Process the Honey Cinnamon Sweet Thins or ground gingerbread cookies into fine crumbs. Mix these crumbs thoroughly with the melted unsalted butter until well combined. Press this mixture firmly into 10 silicone muffin liners placed in a muffin tin to form an even crust layer.
- Bake the Crust: Preheat the oven to 350°F (175°C). Bake the crusts for 6 minutes to set, then remove from the oven to cool slightly.
- Make the Cheesecake Filling: Using an electric mixer, whip together the full fat cream cheese, plain Greek yogurt, monkfruit sweetener or organic cane sugar, whole egg, molasses, and pure vanilla extract. Beat until the mixture is smooth and creamy, with no lumps remaining.
- Fill and Bake Cheesecakes: Evenly divide the cheesecake batter between the 10 pre-baked crusts in the silicone liners. Return the muffin tin to the oven and bake for an additional 18 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Cool and Chill: Remove cheesecakes from the oven and allow them to cool at room temperature for 30 minutes. Then, transfer the cheesecakes to the refrigerator and chill for at least 4 hours or ideally overnight, to fully set and develop flavor.
- Prepare Pecan Pie Topping: In a small saucepan over medium heat on the stovetop, combine the gingerbread pecan butter, pure maple syrup, and salted butter or ghee. Stir continuously until the mixture is smooth and well blended. Remove from heat and immediately stir in the pecans, coating them evenly in the warm syrup mixture.
- Top the Cheesecakes and Serve: Allow the pecan topping to cool slightly but remain pourable. Spoon the pecan pie filling generously on top of each chilled mini cheesecake. Serve immediately or store the topped cheesecakes in the refrigerator until ready to enjoy.
Notes
- For a stronger gingerbread flavor in the crust, substitute ground gingerbread cookies for the Honey Cinnamon Sweet Thins.
- Ensure cream cheese is at room temperature before whipping for a smoother batter.
- If silicone liners are not available, use paper muffin liners or grease the muffin tin well.
- Cheesecakes can be stored in the refrigerator for up to 3 days.
- For an extra festive touch, garnish with a sprinkle of cinnamon or a small dollop of whipped cream before serving.
