Go Back
No-Bake Gingerbread Cheesecake Cups Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Mini Gingerbread Cheesecakes

These mini gingerbread cheesecakes are rich, spiced, and steam-set in a pressure cooker for a no-fuss dessert everyone will love. Made with a buttery Biscoff crust and a smooth molasses-laced filling, they chill to perfection in the fridge after a quick cook under pressure.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 310 kcal

Equipment

  • 1 Muffin pan
  • 1 Medium bowl
  • 1 Large mixing bowl
  • 1 Pressure cooker with trivet

Ingredients
  

Main Ingredients

  • 1 ½ cups Biscoff cookie crumbs (186g)
  • 3–4 tablespoons unsalted butter, melted (43-56g)
  • 16 ounces full-fat cream cheese at room temperature (452g)
  • ½ cup light brown sugar (95g)
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • 1 pinch nutmeg
  • 2 teaspoons pure vanilla extract (10ml)
  • ½ cup sour cream at room temperature (120g)
  • 2 tablespoons molasses (30ml)
  • 2 large eggs at room temperature
  • 1 cup heavy whipping cream (236ml)
  • ½ cup powdered sugar (65g)

Instructions
 

Instructions

  • Line your muffin pan with cupcake liners or grab your individual dessert cups. This keeps everything neat when you pull ’em out.
  • Mix Biscoff cookie crumbs and melted butter in a medium bowl. Press this mix firmly into the bottoms of the liners to build your crust.
  • In a large bowl, beat that softened cream cheese until you get a smooth creamy base. No lumps allowed.
  • Add brown sugar, cinnamon, ginger, nutmeg, and vanilla extract. Beat well so those spices spread evenly.
  • Mix in sour cream and molasses until your filling looks silky smooth and fully blended.
  • Spoon or pipe the cheesecake filling over the cookie crusts, smooth with a spatula to make it neat on top.
  • Pour about an inch of water or broth into your pressure cooker, place a trivet, then set the muffin pan on top. Lock the lid in place, make sure the sealing ring is good and tight. Cook on high pressure for about 20 minutes, then naturally release.
  • Chill the cheesecakes for at least 4 hours to get that tender pull and firm up before you eat.
  • Top with whipped cream before serving if desired.

Notes

Store in the fridge in an airtight container for up to 3 days or freeze tightly wrapped in plastic and foil. Thaw overnight before serving.