adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini gingerbread cheesecakes
0 Likes
Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Create a festive gingerbread cheesecake twist on a classic favorite for a delightful holiday treat.
Ingredients:
  • 100g gingerbread men
  • 50g butter, melted
  • 6.00 gm powdered gelatine
  • 40.00 gm boiling water
  • 150g cream cheese, softened
  • 45.00 gm brown sugar
  • 4.40 gm vanilla extract
  • 1/2 x 250g tub gingerbread cream
  • Salted caramel sauce, to serve
  • Chocolate sauce, to serve
  • Chopped toasted pecans, to serve
Instructions:
  • Prepare the 12-hole mini muffin pans by greasing them and lining the base and sides of each hole with a 1cm x 8cm strip of baking paper.
  • In a food processor, pulse gingerbread into fine crumbs. Add butter and pulse until well combined. Set aside 2 tablespoons of gingerbread crumbs. Divide the rest evenly among the prepared holes, pressing down to pack tightly.
  • Pour boiling water into a small jug, sprinkle gelatine over it, and stir until the gelatine dissolves. Let it cool for 10 minutes.
  • 1. In an electric mixer, blend cream cheese, sugar, and vanilla until creamy. 2. Pour in gingerbread cream and mix until combined. 3. Slowly add gelatin mixture while mixing until fully incorporated. 4. Transfer mixture into a zip-top bag, snip off a corner, and pipe into the holes. 5. Chill in the refrigerator for 3 hours until set.
  • Remove cheesecakes from the pan, discard paper lining. Drizzle with caramel and chocolate sauce, then sprinkle with pecans and the reserved gingerbread mixture.

Similar Recipes