Description
These No-Bake Gingerbread Cheesecake Cups are the perfect festive dessert for the holiday season, combining a spiced graham cracker crust with a creamy gingerbread-flavored cheesecake filling. They require no baking and are quick to assemble, making them an ideal last-minute treat for Christmas dinners and parties.
Ingredients
Scale
Crust
- 200 grams graham cookie crumb
- 48 grams brown sugar
- 90 grams unsalted butter, melted
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon zest
Cheesecake Filling
- 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
- Prepare the crust: Melt the butter in the microwave at 15-second intervals on medium heat until fully melted. Combine the melted butter with graham cracker crumbs, ground ginger, ground cinnamon, lemon zest, and brown sugar, mixing until homogeneous. Evenly distribute this mixture into paper-lined cupcake cavities, pressing down firmly to compact the crust at about halfway up the cups. Place the tray in the fridge to set while preparing the filling.
- Melt the white chocolate: Place white baking chocolate in a heat-proof bowl and set it over a pot of boiling water, making sure the bowl does not touch the water. Stir until completely melted. Remove from heat and allow to cool to room temperature.
- Soften and mix cream cheese and butter: Soften cream cheese by microwaving on medium for 10 seconds until spreadable but not hot. In a large mixing bowl, whip the room temperature butter until fluffy. Ensure cream cheese is cool, then add it to the butter and whip until just incorporated.
- Combine filling ingredients: Add the cooled melted white chocolate, sour cream, spices (ground ginger, cinnamon, nutmeg, cardamom), vanilla extract, and sea salt to the butter and cream cheese mixture. Gently fold until the mixture is homogenous.
- Assemble the cheesecake cups: Evenly distribute the gingerbread cheesecake filling into each cupcake cavity containing the set crust.
- Set the cheesecake: Place the tray in the freezer for 15 minutes to set the filling. Then transfer to the fridge for at least 15 minutes before removing the cheesecakes from the tray to improve texture. For best results, chill in the fridge for at least 1 hour before serving.
- Serve: Carefully pry the cheesecakes from the tray using a butter knife and remove the liners. Immediately before serving, top with whipped cream and a light dusting of cinnamon.
- Storage: Store no-bake gingerbread cheesecakes in an airtight container in the fridge. They can be enjoyed for up to 3 days without loss of texture or freshness.
Notes
- These no-bake gingerbread cheesecakes are the easiest festive dessert for the winter holiday season.
- Perfect as a quick and delicious last-minute dessert for Christmas dinners and parties.
- Ensure the cream cheese is softened but not hot before mixing to avoid curdling the mixture.
- Chilling time can be extended for a firmer texture if preferred.
- Use paper cupcake liners for easy removal, but be gentle to avoid breaking the crust.
Nutrition
- Serving Size: 1 cup
- Calories: 449
- Sugar: 17 grams
- Sodium: 216 milligrams
- Fat: 32 grams
- Saturated Fat: 18 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 4 grams
- Protein: 5 grams
- Cholesterol: 54 milligrams
