Description
These Irresistible No-Bake Gingerbread Cheesecake Cups combine a spiced graham cracker crust with a creamy white chocolate and gingerbread-flavored filling. Perfectly chilled and topped with whipped cream and cinnamon, they make a festive and easy dessert for the holiday season or any time you crave a cozy treat without the oven.
Ingredients
Graham Crust
- 90 grams unsalted butter, melted
- 2 cups graham cookie crumbs
- 1/4 cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 1 pinch sea salt
Cheesecake Filling
- 155 grams white baking chocolate
- 130 grams cream cheese, softened (can use low-fat)
- 70 grams unsalted butter, room temperature
- 1/2 cup sour cream
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1 pinch sea salt
Instructions
- Prepare the melted butter: Melt the butter in the microwave at medium power, checking every 15 seconds until completely melted to ensure even heating without burning.
- Make the graham crust mixture: In a mixing bowl, combine the melted butter with graham cookie crumbs, brown sugar, ground ginger, ground cinnamon, lemon zest, and a pinch of sea salt. Mix thoroughly until all ingredients are well incorporated.
- Form the crust base: Evenly distribute the graham crust mixture into lined cupcake cavities, filling each halfway. Press down firmly to create a compact crust layer.
- Chill the crust: Place the crust-filled cupcake tray in the refrigerator to chill and set while you prepare the cheesecake filling.
- Melt the white baking chocolate: In a heat-proof bowl set over simmering water, melt the white baking chocolate gently, stirring frequently until smooth. Remove and let cool to room temperature.
- Soften the cream cheese: Soften the cream cheese in the microwave for about 10 seconds to make it easier to blend into the filling.
- Whip the butter: In a large mixing bowl, whip the room temperature unsalted butter until it becomes fluffy, creating a light texture for the filling.
- Combine cream cheese and butter: Add the softened cream cheese to the whipped butter and beat together until just combined, ensuring a smooth base.
- Add remaining filling ingredients: Fold in the sour cream, cooled melted white chocolate, ground ginger, ground cinnamon, ground nutmeg, ground cardamom, vanilla extract, and a pinch of sea salt. Mix until the cheesecake filling is smooth and uniform in flavor.
- Assemble the cheesecake cups: Spoon the cheesecake mixture evenly over the chilled graham cookie crusts, smoothing the tops with a spatula for a neat finish.
- Freeze to set filling: Place the filled tray in the freezer for about 15 minutes to help the filling firm up quickly.
- Refrigerate for best texture: Transfer the cheesecake cups to the refrigerator for an additional 15 minutes and chill for at least one hour before serving to achieve the perfect creamy texture.
- Serve: Carefully remove the cheesecake cups from the tray using a butter knife to loosen edges. Serve chilled topped with whipped cream and a sprinkle of cinnamon for an added festive touch.
Notes
- Use room temperature ingredients for easier mixing and smoother texture.
- The lemon zest adds a subtle brightness that complements the spices—do not omit.
- If you prefer a less sweet dessert, reduce the amount of brown sugar in the crust slightly.
- The chilling times are essential to help the cheesecakes set properly since this is a no-bake recipe.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free variation, substitute cream cheese and sour cream with vegan alternatives and ensure white chocolate is vegan-friendly.
