These gluten-free mini gingerbread cheesecakes blend warm spices and rich flavours for a holiday treat that everyone will love. If gingerbread is your Christmas love language, then these cheesecakes are what you need. There’s everything delicious about classic gingerbread, like molasses, cinnamon, ginger, and nutmeg, but in a creamy cheesecake that’s completely gluten-free. The crust uses spiced gluten-free graham crackers to boost the gingerbread flavour, and the filling is a no bake, silky smooth texture that sets well with the coconut cream. The perfect balance of sweetness and spice, it’s festive, nostalgic, and surprisingly easy to make.
Whether you’re hosting Christmas dinner, bring dessert or just enjoying a baking day with the kids. These mini cheesecakes are fun to decorate and taste amazing. you will have everyone asking for more.
Step-by-Step For Gluten-Free Gingerbread Cheesecakes
- Make the Crust:
Crush gluten-free graham crackers, mix with melted butter, molasses, gingerbread spices, and press firmly into your mini cheesecake muffin pan. The one I used has 12 holes and a removable bottom. Like This One - Blend the Filling:
Dissolve the gelatin in cold water and place it over a bowl of hot water. Beat the cream cheese until smooth, then add gelatin sugar, eggs, sour cream, vanilla, molasses, and your gingerbread spice mix. Beat until well combined. - Chill and Set Gluten-Free Gingerbread Cheesecakes:
Pour the filling over the crust and let it chill for at least 4 hours or overnight. - Buttercream Topping:
Beat the butter in a small bowl and ad the remaining ingredients. Thin with cream if the mixture is not easily spreadable. - Decorate and Serve:
Add butter cream topping, gluten-free gingerbread cookie pieces (head, hands and feet) for a festive finish.
Tips for Perfect GF Mini Gingerbread Cheesecakes
- Use room-temperature dairy to avoid lumps in the filling.
- Don’t skip the molasses … it gives the cheesecake that true gingerbread warmth and depth.
- Press the crust firmly so it doesn’t crumble when sliced.
- Chill fully (minimum 4 hours) for the best flavour and structure.
- Add extra ginger if you prefer a stronger spice flavour … gluten-free bakes often benefit from slightly bolder flavours.
- Keep for 4 to 5 days covered and in the fridge.
Gluten-Free Gingerbread Cheesecakes
These gluten-free mini gingerbread cheesecakes blend warm spices and rich flavours for a holiday treat that everyone will love. They are so fun! There's everything delicious about classic gingerbread, like molasses, cinnamon, ginger, and nutmeg, but in a creamy cheesecake that’s completely gluten-free. The crust uses spiced gluten-free graham crackers to boost the gingerbread flavour, and the filling is a no bake, silky smooth texture that sets well with the coconut cream.
Equipment
- 1 mini cheesecake pan, or small muffin pan 12 holes with removable bottom
Ingredients
Crust
- 160 g gluten-free graham cracker crumbs or ginger cookie crumbs
- 40 g brown sugar
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1 pinch salt
- 60 g butter, melted
Filling
- 7 g gelatin powder (1 package) Knox brand is GF
- 30 g cold water (to dissolve gelatine)
- 250 g cream cheese, soft
- 45 g brown sugar
- 90 g icing sugar Wholefoods is GF
- 70 g whipped coconut cream, or the thick top of chilled coconut cream Cha's is Gf
- 120 g sour cream
- 2 tsp fancy molasses
- 1 tsp vanilla extract
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
Creamy topping
- 120 g butter
- 110 g icing sugar
- 1 tsp fancy molasses Crosby's is GF
- 1/4 tsp vanilla
- 1-2 tbsp cream, as needed for thinning
Instructions
Make the Crust
- Preheat oven to 325°F (160°C).
- To a small bowl add graham crumbs, brown sugar, nutmeg, ginger, and salt.
- Pour in melted butter and mix until sandy and evenly coated.
- Divide between 12 mini cheesecake wells (about 1 tbsp each).
- Press firmly with the back of a spoon.
- Bake for 8 minutes until lightly set.
- Cool completely.
Make the Filling
- Add gelatin to the 30 g (2 tbsp) cold water and place it over a bowl of hot water to dissolve. Cool it a little before adding it to the other filling ingredients. If it gets too cool it will go lumpy. If lumpy just place it back over the bowl of hot water, whisk until smooth.
- In a mixing bowl, beat cream cheese until smooth, then add the brown sugar, icing sugar, gelatin, coconut cream, sour cream, molasses, vanilla and spices.
- Spoon the filling on top of the cooled crusts in the pan.
- Chill for 4 hours, or overnight for clean edges.
Butter Cream Topping
- Beat the butter until smooth and then stir in the icing sugar. Beat in the molasses, vanilla and the cream … if needed for a smooth, spreadable consistency
- Pipe a tiny swirl on top of each cheesecake.
- Place the gingerbread man head gently onto the swirl so it sits upright, then add the hands and feet with a little buttercream to keep them in place.
- Keep for 4 to 5 days covered and in the fridge.
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