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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.
Print Recipe
Course Cookies and Cakes, Dessert, Snack
Cuisine gluten free

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.
Keyword gingerbread cheesecake, gingerbread spice cheesecake, gluten free cheesecake, gluten free dessert, gluten-free gingerbread dessert, mini cheesecakes, no bake cheesecake