Can you believe Christmas Eve is only one week away?!? It seems so far away in June, but the weeks quickly fade into pumpkins, turkeys, tinsel, and bows.
Which means time for holiday party number 12. Oh, but what to bring?? I prefer to bring mini appetizers or desserts to holiday gatherings. They are faster to prepare, easier to transport, and can often be eaten while standing.
Many people consider cheesecake to be a holiday dessert, but I quite enjoy it year round! Mini cheesecakes make the perfect bite-sized treats! You can easily experiment with the flavors. Chocolate with peanut butter is always a hit with my family; but, perhaps the holidays call for some gingerbread and peppermint mocha!
20 minutes
Mini Gingerbread Cheesecakes
Ingredients
- 1 1/2 c. gingerbread cookies, crushed
- 3 Tbsp. coconut oil
- 6 oz. light cream cheese
- 1/4 c. brown sugar
- 1 Tbsp. maple syrup
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg
- 1 egg
Instructions
- Preheat the oven to 350 degrees. In a medium bowl, mix the crushed cookies and coconut oil, until well-combined. Press 1 heaping teaspoon into 24 lined mini-muffin cups.
- In a medium bowl, beat the cream cheese until smooth. Then, beat in the brown sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg, and an egg. Spoon 1 teaspoon into each muffin cup. Then, sprinkle with remaining gingerbread crumbs. Bake for 10-12 minutes.
Mini GF Peppermint Mocha Cheesecakes
Ingredients
- 2 Tbsp. butter
- 1 tsp. instant coffee
- 1 c. gluten free chocolate sandwich cookies, crushed
- 5-6 oz. light cream cheese
- 1/2 tsp. vanilla
- 1/2 tsp. peppermint extract
- 1 Tbsp. milk
- 1/4 c. powdered sugar
- 1 egg white
- 3-4 mini candy canes, crushed
Instructions
- Preheat the oven to 350 degrees. In a small glass bowl, melt the butter. Next, add the instant coffee and allow to sit for a few minutes. Then, strain the butter. In a medium bowl, mix the crushed cookies and melted butter. Then, press 1 heaping teaspoon of the mixture into 24 lined mini-muffin cups.
- In a medium bowl, beat the cream cheese until smooth. Next, beat in the vanilla, peppermint extract, milk, powdered sugar, and an egg white. Spoon 1 teaspoon of mixture into each muffin cup. Then, top with crushed candy canes. Bake for 10-12 minutes.