Bite-size Gingersnap Cookie Cheesecakes Print Recipe Print Recipe

The cookies are everywhere.

Not that I’m complaining. My hips might be, but I’ve yet to stop eating baking.

I was determined. I tested three different cheesecake recipes and this one was definitely the winner. I found keeping it simple with few ingredients, the better. In this case, at least.

As I quickly tried to eliminate the temptation, I asked my husband if could take the remaining cakes to work. I got the, “What? No. I’m not done” response.

Hoarding cheesecakes. I’m sure there are worse things.



These bite sized cheesecakes are a great option to serve when entertaining.

I guarantee you that no one will even know they’re gluten-free OR that it took you less than 30 minutes to make.

If you’re planning a New Years party or thinking of hosting an Oscar/Academy Awards event, you may want to consider adding these to the menu. Change up the cupcake liners with a little glitz or sparkle and you’ve got yourself a beautiful dessert.

ps. it’s also budget friendly.


12 Days of [Gluten-free]  Sweet Treats

4 more to come. . .

Thinking next month will be filled with healthy recipes after all these sweet treats. You cool with that?



Cheesecake bites with Gingersnap Crust, Gluten-free

PRINT Recipe – down at the moment. stay tuned!


  • Mini Gluten-free Gingersnap Cookies – Pamela’s – found in the grocery store, Glow Gluten-free or homemade.
  • 2 8-oz packages light cream cheese, at room temperature – feel free to use regular if you prefer
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon fresh lemon juice – optional
  • 2 teaspoon vanilla extract


Preheat oven to 375 degrees. Line your cupcake pan with paper liners. Place one gingersnap cookie in the bottom of each liner and set aside.

Using an electric mixer, cream together cream cheese and sugar until smooth and fluffy. Add one egg at a time and mix until well combined, then beat in lemon juice and vanilla.

With an ice cream scooper or spoon, fill each cup with the mixture. Bake for about 15 minutes, or until it the top has set.

Cool completely and then refrigerate for an hour or until you’re ready to serve.


*makes about 12 cheesecakes


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  • viv

    YUM! These look so so good!

  • kelley

    I love the mini dessert. It makes me feel less guilty about eating two. Or three.

  • Hope

    How many does this recipe make?

  • Alison @ Ingredients, Inc.

    omg these look so good!

  • Sally @ Spontaneous Hausfrau

    Yum, I love the idea of a ginger cookie crust! It adds a whole new flavor dimension to the crust.

  • Maria

    Love these!! Too cute for words!

  • Brian @ A Thought For Food

    That’s what I’ve been waiting for. I’ve just started drooling 😛

  • Maria

    what a great idea! love gingersnaps and cheesecake….your photos are gorgeous too

  • Brenda @ a farmgirl’s dabbles

    So pretty! What a great little dessert!

  • kale @ tastes good to me!

    Your pictures absolutely pull me in and make me wipe the drool from my chin!

  • Ridgely’s Radar

    These look delish!

  • Steff

    I made these for a New Year’s Party and everyone loved them! I did half with the gingersnap cookies and then half with the chocolate cookies. Pamela’s cookies worked so perfectly, great idea!

  • Patti

    Made these and they are delicious.  I especially love that I can enjoy them on my lower carb diet.  These will definitely be made often in my home.

  • Deidre

    Thank you so much for sharing your recipe! I made these for dessert at a dinner I hosted. Everyone loved them. They were so good that I made them again the next night for just my boyfriend and me. The only thing I did different was the crust. I put some gluten free ginger snap cookies in a food processor, mixed them with some butter and one egg, and baked the crust in the cupcake liners for about 5 minutes before baking the mini cakes…came out wonderful. Thanks again.