This version of warm, spiced gingerbread combined with silky, tangy cream cheese began as a small experiment in my kitchen the first December I wanted something special but portable for a neighborhood cookie swap. I wanted all the cozy flavors of gingerbread — molasses, cinnamon, and ginger — but in a shape that felt festive and elegant. The result was a batch of bite-sized cheesecakes with a tender gingerbread base and a lightly sweetened cream cheese top. They slice cleanly, serve beautifully on a platter, and taste like an instant holiday memory.

I discovered the balance between the dough and the filling after a few tries: slightly less sugar in the filling keeps the tang of the cream cheese alive against the robust spiced cookie, while a sprinkle of spiced sugar on top gives a delicate crunch and aromatic lift. These treats have become my go-to when I want to bring something a touch unexpected to parties, and they vanish faster than any other tray of sweets I make.

Ingredients

• Cheesecake filling: 6 ounces cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla. Use full-fat cream cheese (Philadelphia is a dependable brand) for the creamiest texture and to avoid any split during baking.
• Spiced sugar: 6 tablespoons granulated sugar blended with 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and pinch measurements of allspice, nutmeg, and cloves. This top layer adds sparkle and a first sniff of spice; grind spices fresh if possible for the best aroma.
• Gingerbread dough: 2 1/2 cups all-purpose flour, 2 1/2 teaspoons ground ginger, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 3/4 cup unsalted butter softened, 3/4 cup packed light brown sugar, 2 egg yolks, 1 teaspoon vanilla, and 1/3 cup unsulphured molasses. The molasses choice matters: unsulphured molasses (like Grandma's brand) is milder and sweeter than blackstrap and gives that classic gingerbread warmth without bitterness.

Instructions

Prepare the filling:Keep the cream cheese cold until you begin. In a small bowl, beat 6 ounces cold cream cheese with 3 tablespoons granulated sugar and 1/2 teaspoon vanilla until just smooth — avoid overbeating to prevent incorporating too much air. The filling should be silky yet slightly firm so it holds its shape on the cookie base. Chill briefly if it becomes soft while you prepare the dough (about 10 minutes in the fridge).Make the spiced sugar:Combine 6 tablespoons granulated sugar with 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/8 teaspoon each ground allspice and nutmeg, and 1/8 teaspoon ground cloves in a small bowl. Stir thoroughly so the sugar is evenly scented and set aside; it will be sprinkled over the chilled tops for a crunchy finish.Mix the dry ingredients:Whisk together 2 1/2 cups all-purpose flour, 2 1/2 teaspoons ground ginger, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Even spice distribution is critical — sift if your spices are lumpy.Cream butter and sugar:In a stand mixer bowl or with a hand mixer, beat 3/4 cup softened unsalted butter with 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl, then beat in 2 egg yolks, 1 teaspoon vanilla, and 1/3 cup unsulphured molasses until fully combined.Bring dough together:On low speed, add the dry mixture to the butter mixture in two additions until just combined. The dough should be soft but not sticky; if it’s too soft, chill 15–20 minutes. Roll into a log and chill until firm, or press into a sheet and chill to a workable firmness for cutting small rounds.Form bases and assemble:Preheat oven to 350°F (175°C). Divide dough into 12 even portions (a cookie scoop helps). Flatten each portion into a small round about 2 1/2 inches across and press into the bottom of a prepared mini cheesecake pan or muffin tin lined with parchment. Spoon or pipe about 1 tablespoon of the cream cheese filling onto each base and smooth the tops. The filling should sit slightly domed over the edges of the cookie.Bake and cool:Bake in the center of the oven for 12–15 minutes until the edges of the cookie are set and the filling is just firm to the touch. Remove to a wire rack and cool completely, then chill at least 2 hours to let the flavors meld and the filling set properly.Finish and serve:Sprinkle the spiced sugar over each chilled cheesecake just before serving for a glittering, aromatic finish. Add a tiny sliver of candied ginger or a dusting of cocoa for flair.

Storage Tips

Store these in a single layer in an airtight container in the refrigerator for up to five days; stacking can mar the spiced sugar finish so use parchment paper between layers if you must stack. For freezing, flash-freeze on a tray until firm, then transfer to a zip-top bag with the air squeezed out; frozen cheesecakes can be stored for up to three months. To reheat, let thaw overnight in the fridge and bring to room temperature for 20–30 minutes before serving so the filling regains its creamy texture.

Ingredient Substitutions

If you need a dairy-free option, replace cream cheese with a high-quality vegan cream cheese and use a vegan butter in the dough; expect a modest change in texture and a slightly less rich mouthfeel. For gluten-free, swap the all-purpose flour for a 1-to-1 gluten-free blend with xanthan gum and chill the dough longer to prevent crumbling. Maple syrup can replace molasses for a milder, autumnal profile, but molasses provides the classic gingerbread depth that defines the flavor.

Serving Suggestions

Serve on a wooden board or mirrored platter for holiday tables. Garnish each with a tiny curled orange zest, a sliver of crystallized ginger, or a dusting of powdered sugar. Pair with strong black tea, mulled cider, or a spiced latte. For an adult twist, a drizzle of bourbon caramel or a small spoonful of pear compote pairs beautifully with the warm spices.

Seasonal Adaptations

In winter, emphasize deeper notes by adding 1/4 teaspoon of ground cardamom or a tablespoon of finely chopped toasted pecans on the base. For fall, substitute half the molasses with maple syrup and add a pinch of ground clove. For spring, lighten the topping with a thin lemon glaze and fresh berries to cut through the richness and offer a brighter contrast.

Meal Prep Tips

Make the dough and spiced sugar up to three days ahead and keep both chilled. Mix the filling the day you plan to assemble for the best texture. You can bake the bases a day ahead and assemble and bake the filled cheesecakes the next day; chilling overnight after baking improves slicing and flavor development. Pack leftovers in single servings for easy grab-and-go treats.

These mini cheesecakes are my holiday signature because they combine the soulful spice of gingerbread with an elegant, creamy finish that’s easy to scale. Share them, gift them in boxes, or save a few for yourself — they always make the season feel cozier.