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.
