These easy, creamy & healthier Mini Gingerbread Cheesecakes are perfectly spiced and have the perfect crumbly gingerbread cookie base. This recipe can be mixed up and baked in less than 20 minutes & is the perfect Low Calorie Christmas dessert that actually tastes good!
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Why you will love these Mini Gingerbread Cheesecakes
- It’s extremely easy and straightforward to make
- It’s super creamy without an egg-like curdled texture
- It’s made sugar-free
- There’s no added protein powder
- It requires no heavy cream
- It can be made ahead
- You can make multiple serves and can be meal prepped
- It bakes in less than 15 minutes
- It tastes like the real deal
Macros for Mini Gingerbread Cheesecakes
Per Cheesecake (6):
120 Calories
9g Carbs
6g Protein
6g Fat
5g Sugar
More Holiday Desserts to try
If you love easy + healthy dessert recipes, you’ll love these:
The Best Healthy Gingerbread Cookies- only 26 calories each!
Candy Cane Cookies- Lower calorie, Vegan
Ingredients & Substitutions for Mini Gingerbread Cheesecakes
Light Cream Cheese– I recommend Philadelphia Light Cream Cheese, however feel free to use full fat
Yogurt- I use a high protein vanilla flavoured greek yogurt however plain greek yogurt will work super well. I use Yopro High Protein Vanilla Greek yogurt
Egg- Essential to give the cheesecakes and extra smooth and rich texture
Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar. I use Natvia
Cornstarch- Can replace with equal parts all purpose flour
Ground Ginger- Essential for that classic gingerbread flavour (duh!)
Cinnamon- Essential for that classic gingerbread flavour
Nutmeg- Essential for that classic gingerbread flavour
Molasses- Essential for that classic gingerbread flavour, but you can omit this
Vanilla- Adds flavour but this can be omitted
Gingerbread Cookies- I use around 8 of my homemade healthier gingerbread cookies (this comes to around 50g)- find the recipe here
Light Butter- Can substitute equal parts oil, vegan butter or normal butter. I would not recommend subbing out any fat as this is essential for the buttery biscuit base.
Cooking Tips
- Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
- Mix by hand: This is essential, using an electric mixer or hand mixer will add too much air into the batter, you just want to mix the ingredients until combined.
- Only mix until just combined: The more you mix, the more air bubbles form, resulting in more cracking and a less creamy final product
- Tap the muffin pan on your countertop before baking: This will pop any large air bubbles in the batter and will help to smooth out the top of the cheesecakes
- Leave to cool: Leaving the cheesecakes to cool on the countertop then in the fridge for 3 or more hours yields the best consistency. Trust me on this, leaving to cool overnight is even better and sets the cheesecake to perfection. You will never believe it’s made from yogurt instead of heavy cream.
Storage
Fridge: the mini cheesecakes will last for up to a week– Once cooled to room temperature, wrap with plastic or store in a small airtight container and store in fridge.
Freezer: Place the mini cheesecakes in an airtight container and freeze for up to 6 months.
FAQ
What kind of yogurt should I use?
I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.
What zero calorie sweetener do you recommend?
My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY granulated sweetener you like, normal white sugar, brown sugar, etc.
Can I sub the cornstarch for flour?
You can, however I find cornstarch yields a slightly smoother consistency.
Mini Gingerbread Cheesecakes- Low Calorie, High Protein
Ingredients
Base
- 40 g Homemade Gingerbread Cookies About 6 mini gingerbread cookies, Recipe: https://eliyaeats.com/the-best-healthy-gingerbread-cookies-only-26-calories-each/ OR 40g store bought cookies
- 10 g Light Butter Melted
Cheesecake
- 150 g Light Cream Cheese Room temp
- 160 g Vanilla Yogurt Room temp
- 1 egg Room temp
- 1/2 tsp vanilla
- 5 g molasses
- 1 tsp cornstarch 4g
- 40 g zero calorie granulated sweetener
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 homemade mini gingerbread cookies (about 10g) Use my homemade recipe linked above or store bought
Instructions
- Preheat oven to 170c or 340F
- Crush the gingerbread cookies in a food processor or in a ziplock bag and add the melted butter until a slightly wet crumb forms
- Evenly divide the crumb into 6 cupcake liners and pat down, pre-bake for 5 minutes
- Whisk cream cheese with a spoon until broken down
- Add the dry ingredients, molasses, vanilla extract and yogurt and whisk until just combined
- Add 1 egg and mix until just combined
- Add batter to each cupcake tray (6)
- Top with crushed gingerbread cookies
- Bake for 15-17 minutes
- Allow to cool before refrigerating for minimum 1 hour
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