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5 from 4 votes

Mini Gingerbread Cheesecakes

Made using Gingerbread Oreo Cookies, a gingerbread crust is under a rough-chopped cookie cheesecake, followed by a whipped cream and cookie crumb topping.
Prep Time20 mins
Active Time30 mins
Refrigeration time2 hrs
Total Time2 hrs 50 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, decadent, gingerbread, Holiday Dessert, whipped cream
Yield: 20
Calories: 291kcal

Materials

Crust:

  • 1 3/4 cups Gingerbread Oreo Cookie crumbs, (about 17) divided
  • 4 Tbsp. butter, melted

Cheesecake:

  • 24 oz. cream cheese, softened
  • 1 tsp. vanilla extract
  • 3 large eggs
  • 12 Gingerbread Oreo Cookies, rough chopped

Topping:

  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 3 Tbsp. Gingerbread Oreo Cookie crumbs (reserved from above)

Instructions

  • Preheat oven to 325°. Fill muffin pans with 20 standard cupcake liners.
  • Using a food processor, make crumbs of 17 Oreo cookies. Remove 3 Tbsp. for later use in the whipped topping. Use the remaining 1 1/2 cups crumbs for crust.

Crust:

  • Mix 1 1/2 cups cookie crumbs with melted butter. Divide evenly into cupcake liners and press into a flat crust. (I use the bottom of a 1/3 measuring cup.)

Cheesecake:

  • Beat cream cheese until smooth. Add vanilla and 1 egg at a time. Do not overmix. Fold in chopped cookies.
  • Divide batter evenly into liners. They will be almost full.
  • Bake for 25 - 30 minutes or until centers are almost set. Cool completely. Refrigerate for 2 hours.

Topping:

  • Beat whipping cream, powdered sugar, vanilla, and reserved crumbs until stiff peaks forms.
  • Pipe onto cooled cheesecakes and serve. Enjoy!

Notes

OPTIONAL:  decorate the tops of each cheesecake with a quarter or half cookie.
ALSO, use an open-ended piping tip so the crumbs don't get stuck in the tip head. 
REFRIGERATE any leftovers.

Nutrition

Calories: 291kcal | Carbohydrates: 19g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 242mg | Potassium: 111mg | Fiber: 1g | Sugar: 12g | Vitamin A: 741IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg