No Bake Gingerbread Mini Cheesecakes and More Holiday Treats
These no bake gingerbread mini cheesecakes are the ultimate festive treat—creamy, spiced, and topped with candied pecans, perfect for easy holiday entertaining.
Equipment
- 1 Mixing bowl Large
Ingredients
Crust
- 1 cup graham cracker crumbs
- ¼ cup butter melted
- 2 tablespoon brown sugar for crust
- ¼ teaspoon cinnamon for crust
Cheesecake Filling
- 250 g cream cheese softened
- ½ cup sweetened condensed milk
- ¼ cup brown sugar for filling
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 2 ½ teaspoon lemon juice
Candied Pecan Topping
- ½ cup chopped pecans
- 1 tablespoon butter for topping
- 3 tablespoon brown sugar for topping
Instructions
Instructions
- In a small bowl, mix together melted butter, graham cracker crumbs, brown sugar, and cinnamon until combined.
- Line a regular-sized muffin tin with 9 cupcake liners and divide crust mixture evenly between them. Press firmly to form a base. Refrigerate for 30 minutes.
- In a mixing bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, brown sugar, cinnamon, ginger, nutmeg, vanilla, and lemon juice. Beat until fluffy and uniform.
- Divide filling evenly over chilled crusts. Smooth tops. Chill cheesecakes in refrigerator for at least 4 hours or overnight.
- Melt butter and stir in chopped pecans and brown sugar over medium heat. Cook for 3-4 minutes until sticky and pecans look glossy.
- Cool candied pecans on parchment-lined surface. Break into small pieces once set.
- Top each mini cheesecake with candied pecans before serving. Optional: add whipped cream or sprinkle of cinnamon.
Notes
Store in an airtight container in the fridge for up to 3 days. Not recommended for freezing due to texture.