Cheesecake is a great make-ahead dessert because it tastes even better after spending a night in the fridge. These bite-size beauties will disappear as soon as you serve them.


For the crust:
  • 1 cup cookie crumbs (graham-cracker crumbs are classic, but you can use lots of different kinds of cookies)
  • 4 Tbsp. melted butter
  • 1/2 Tsp. vanilla extract
  • Pinch of salt

    For the cheesecake:
  • 2 (8-ounce) blocks of cream cheese, at room temperature
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup heavy cream
  • 1 tsp cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp ginger
  • 1 tsp vanilla paste or vanilla extract
  • 2 to 3 tsp. maple syrup


    Preheat oven to 300° F. In a bowl, combine the cookie crumbs, melted butter, salt and vanilla.

    Line a cupcake or muffin pan with cupcake liners. Split the crumbs evenly among the cups. Gently press down to create an even layer of crust. Bake for 5 minutes, just until the crust starts to come together.

    In a stand mixer, or using a hand blender, whisk together the cream cheese and sugar until the mixture is light and fluffy. You can do this by hand if the cream cheese is at room temperature.

    Add the eggs one at a time. Once they're incorporated, add the cream followed by 1 teaspoon of maple syrup. Stir in the cinnamon, nutmeg, ginger and vanilla until everything is combined.

    Pour the cheesecake over the crusts. Just before baking, drizzle the remaining maple syrup over the cheesecakes.

    Bake for 25 to 30 minutes, or until the cheesecake is just set—it may still be a bit wobbly in the center. Allow the cheesecake to come to room temperature before refrigerating.

    Refrigerate for at least an hour before serving.

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