Description
Delight in these no-bake gingerbread cheesecake cups, a perfect festive treat combining spiced graham cracker crusts with a rich and creamy gingerbread-flavored cheesecake filling.
Ingredients
Scale
- 200 grams graham cookie crumbs
- 90 grams unsalted butter, melted
- 48 grams brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 155 grams white baking chocolate
- 130 grams cream cheese, softened
- 70 grams unsalted butter, room temperature
- 45 grams sour cream
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
- 1/16 teaspoon sea salt
Instructions
- Melt the butter in the microwave in 15-second intervals on medium heat. In a mixing bowl, combine the melted butter with graham cracker crumbs, brown sugar, ground ginger, ground cinnamon, and lemon zest. Mix until the mixture is uniform.
- Line a cupcake tray with paper cupcake liners. Evenly distribute the graham crust mixture into each cavity, filling about halfway up. Press down firmly to compact the crust, ensuring it holds together well. Place the tray in the refrigerator to chill and set while preparing the cheesecake filling.
- Place white baking chocolate in a heat-proof bowl set over a pot of simmering water, ensuring the bowl does not touch the water. Stir gently until fully melted. Remove from heat and allow it to cool to room temperature.
- Microwave the cream cheese on medium power for 10 seconds to reach a spreadable consistency, being careful not to make it hot.
- In a large mixing bowl, whip the room temperature butter until fluffy. Add the softened cream cheese and whip until just combined. Incorporate the melted white chocolate, sour cream, ground ginger, cinnamon, nutmeg, cardamom, vanilla extract, and sea salt. Gently fold the mixture until it is homogeneous and smooth.
- Evenly spoon the gingerbread cheesecake filling over the chilled graham crusts in each cupcake liner.
- Place the cupcake tray in the freezer for 15 minutes to firm up the filling. Then transfer to the refrigerator for at least 15 minutes before removing from the tray to allow the best texture; chilling for a minimum of one hour is recommended.
- Carefully remove the cheesecakes from the tray using a butter knife to pry them out and peel away the liners. Just before serving, top each with whipped cream and a light dusting of cinnamon.
- Store any leftovers in an airtight container in the refrigerator. These no-bake gingerbread cheesecake cups can be kept fresh and enjoyably textured for up to 3 days.
Notes
- Perfect for holiday parties.
- Quick to prepare with no oven required.
- Chill for at least one hour for best texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 449
- Sugar: 24 grams
- Sodium: 150 mg
- Fat: 32 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 1 gram
- Protein: 5 grams
- Cholesterol: 60 mg