Description
These No-Bake Gingerbread Cheesecake Cups offer a deliciously spiced and creamy dessert perfect for the winter holidays. With a spiced graham cracker crust and a rich gingerbread-flavored cream cheese filling, these easy-to-make cheesecake cups require no baking and can be prepared quickly for festive occasions like Christmas dinners and parties.
Ingredients
Scale
Crust
- 90 grams unsalted butter, melted
- 200 grams graham cookie crumbs
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 48 grams brown sugar
Cheesecake Filling
- 130 grams cream cheese, softened
- 70 grams unsalted butter, room temperature
- 45 grams sour cream
- 155 grams white baking chocolate
- 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
Topping
- Whipped cream (for serving)
- Light dusting of cinnamon (for serving)
Instructions
- Prepare the crust: Melt the unsalted butter in the microwave, heating at 15-second intervals on medium until fully melted. Mix the melted butter with graham cracker crumbs, ground ginger, ground cinnamon, lemon zest, and brown sugar until the mixture is homogeneous. Evenly distribute the graham crust mixture into each paper-lined cupcake cavity, filling them about halfway. Press down firmly to compact the crust for a sturdy base. Place the tray in the fridge to set while preparing the cheesecake filling.
- Melt the white chocolate: Place the white baking chocolate in a heat-proof bowl and suspend it over a pot of boiling water, making sure the bowl does not touch the water. Stir until the chocolate is completely melted. Set aside and allow it to cool to room temperature before using.
- Soften the cream cheese: Microwave the cream cheese on medium for 10 seconds to reach a spreadable consistency. Be careful not to overheat.
- Whip the butter: In a large mixing bowl, whip the room temperature unsalted butter until fluffy using a handheld mixer.
- Combine cream cheese and butter: Ensure the cream cheese is cooled to room temperature, then add it to the whipped butter. Whip together until just incorporated.
- Mix cheesecake filling: Add the sour cream, cooled melted white chocolate, ground ginger, ground cinnamon, ground nutmeg, ground cardamom, vanilla extract, and sea salt to the butter and cream cheese mixture. Gently fold all ingredients together until fully homogeneous.
- Assemble the cheesecake cups: Evenly distribute the gingerbread cheesecake filling over the set graham crust in each cupcake liner.
- Set the cheesecake: Place the cupcake tray in the freezer for 15 minutes to help the cheesecake set. Note that the paper liners will stick to the tray at this stage.
- Chill before serving: Transfer the tray to the refrigerator for at least 15 minutes before attempting to remove the cheesecakes from the tray. For optimal texture, chill for a minimum of one hour.
- Serve the cheesecake cups: Gently pry out each cheesecake cup from the tray using a butter knife, remove the paper liners, and immediately before serving, top with whipped cream and a light dusting of cinnamon.
- Storage: Store any leftover no-bake gingerbread cheesecake cups in an airtight container in the refrigerator. They can be enjoyed for up to 3 days without any change in texture or freshness.
Notes
- This recipe is the easiest no-bake gingerbread cheesecake, ideal for winter holiday seasons like Christmas.
- Perfect as a last-minute dessert for holiday dinners and parties.
- Paper liners will stick to the tray if frozen; handle removal carefully.
- Chilling in the fridge for at least one hour yields the best cheesecake texture.
- Store in an airtight container to maintain freshness up to 3 days.
Nutrition
- Serving Size: 1 cupcake 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
