Sunny Mini Gingerbread Cheesecakes

Gingerbread Cheesecake

Prepare for the best gingerbread cheesecakes you’ll ever make!

In a Christmas spread, gingerbread recipes are staples. You can’t have a complete set without these. In this third recipe from Sunny Queen, explore one of the many ways you can make gingerbread a part of your eggciting holiday!

Sunny Queen is a 100% Aussie farmer owned company, with over 80 years of eggsperience in the industry. Beginning life as the Queensland Egg Board in 1930, Sunny Queen has now become one of the most well-known, and well-loved food brands in the country. From humble beginnings at local farmer’s markets, you can now find a range of Sunny Queen products to suit all Aussie families, available at Coles, Woolworths and many independent supermarkets across Australia.

RatingDifficultyIntermediate

Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 packet Gingernut Biscuits (250g)
 50 g melted butter
 500 g cream cheese (softened)
 150 g caster sugar
 2 tsp vanilla
 Juice of half a lemon
 200 ml thickened cream
 2 Sunny Queen Farms Free Range Eggs
 1 ½ tsp teaspoon mixed spice

1

Preheat oven to 140°c.

2

Pulse Gingernut biscuits in food processer to create a fine crumb. Combine with melted butter.

3

Evenly distribute the crumb into each muffin or mini cupcake mould and push down.

4

In mixer combine cream cheese, sugar, vanilla and mix until smooth.

5

Pour in cream and beat through – until it starts to thicken.

6

Add eggs, one at a time and mix through to combine.

7

Add mixed spice and lemon juice – stir through.

8

Fill the cheesecake moulds and smooth over.

9

Bake at 140°c for 20 minutes.

10

Allow to cool before removing from moulds.

11

Suggestion: Decorate with Raspberries and serve with Raspberry coulis.

TweetSaveShareShareBigOven

Ingredients

 1 packet Gingernut Biscuits (250g)
 50 g melted butter
 500 g cream cheese (softened)
 150 g caster sugar
 2 tsp vanilla
 Juice of half a lemon
 200 ml thickened cream
 2 Sunny Queen Farms Free Range Eggs
 1 ½ tsp teaspoon mixed spice

Directions

1

Preheat oven to 140°c.

2

Pulse Gingernut biscuits in food processer to create a fine crumb. Combine with melted butter.

3

Evenly distribute the crumb into each muffin or mini cupcake mould and push down.

4

In mixer combine cream cheese, sugar, vanilla and mix until smooth.

5

Pour in cream and beat through – until it starts to thicken.

6

Add eggs, one at a time and mix through to combine.

7

Add mixed spice and lemon juice – stir through.

8

Fill the cheesecake moulds and smooth over.

9

Bake at 140°c for 20 minutes.

10

Allow to cool before removing from moulds.

11

Suggestion: Decorate with Raspberries and serve with Raspberry coulis.

Gingerbread Cheesecakes

If you’re up for some quick and easy recipes for holiday’s snacking, try out this Christmas Tree Skewers!

Mini Gingerbread Cheesecakes
  • Save

Share via
Copy link
Powered by Social Snap