She Strengthens

Mini Gingerbread Cheesecakes: A Holiday Showstopper

When it comes to holiday entertaining, mini desserts are a great way to impress your guests without breaking a sweat. And what’s more festive than gingerbread and cheesecake combined? These bite-sized treats are perfect for a buffet or individual dinner-party plating.

Gingersnap Crust: The Perfect Base

To start, you’ll need a mini cheesecake pan with removable bottoms. Mix together 3/4 cup of gingersnap cookie crumbs, 2 tablespoons of melted unsalted butter, and 1 tablespoon of granulated sugar until moist and combined. Press the mixture into the bottom and slightly up the sides of each mini cheesecake cup. Bake until lightly toasted, about 6 minutes.

Creamy Filling with a Kick

Next, mix together 1/3 cup of granulated sugar and 1 tablespoon of all-purpose flour. In a stand mixer, beat 2 packages of cream cheese until smooth, then add the sugar mixture and beat until incorporated. Add 1/4 cup of sour cream, 2 tablespoons of brandy, and 1/2 teaspoon of finely grated fresh ginger. Beat until combined, scraping down the sides of the bowl as needed. Finally, add 2 large eggs, one at a time, beating each egg into the mixture completely before adding the next.

Baking and Glazing

Divide the filling among the prepared cups and bake until the edges are browned and the centers are barely set, about 20 minutes. Let the cheesecakes cool in the pan for 30 minutes. Meanwhile, whisk together 1/3 cup of orange juice, 2 teaspoons of cornstarch, 2 teaspoons of brandy, and 1 teaspoon of honey. Cook over medium heat, whisking constantly, until thickened and glossy. Spoon about 2 teaspoons of the glaze over the top of each cheesecake.

The Finishing Touches

Let the cheesecakes cool completely, then cover and chill at least 2 hours. Just before serving, decorate each with a strip of candied ginger, if desired. These mini gingerbread cheesecakes are sure to be a hit at your holiday gathering!