No-Bake Gingerbread Cheesecake Cups Recipe
Introduction
These No-Bake Gingerbread Cheesecake Cups are a delightful holiday treat that combines the warm spices of gingerbread with a creamy cheesecake filling. Easy to make and perfect for serving at gatherings, they require no oven time and come together quickly.
Ingredients
- 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
- 200 grams graham cookie crumbs
- 48 grams brown sugar
- 90 grams unsalted butter, melted
- 1 teaspoon ground ginger (for crust)
- 1/2 teaspoon ground cinnamon (for crust)
- 1 teaspoon lemon zest
Instructions
- Step 1: Melt the 90 grams of butter in the microwave by heating at 15-second intervals on medium power until fully melted.
- Step 2: In a bowl, combine the melted butter with graham cookie crumbs, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon, lemon zest, and brown sugar. Mix thoroughly until the mixture is uniform.
- Step 3: Line a cupcake tray with paper liners. Divide the crust mixture evenly among the cups, filling each about halfway. Press firmly to create a compact crust that holds together.
- Step 4: Place the tray in the refrigerator to set while preparing the cheesecake filling.
- Step 5: Melt the white baking chocolate using a double boiler setup: place the chocolate in a heat-proof bowl over simmering water, making sure the bowl does not touch the water. Stir until fully melted, then let it cool to room temperature.
- Step 6: Soften the cream cheese by microwaving it on medium power for 10 seconds, achieving a spreadable consistency.
- Step 7: In a large bowl, whip the room temperature butter until fluffy using a handheld mixer.
- Step 8: Ensure the cream cheese has cooled to room temperature, then add it to the whipped butter. Mix together until just combined.
- Step 9: Add the melted white chocolate, sour cream, ground ginger, cinnamon, nutmeg, cardamom, vanilla extract, and sea salt to the butter and cream cheese mixture. Gently fold until the mixture is smooth and even.
- Step 10: Spoon the cheesecake filling evenly over the chilled graham crusts in the cupcake tray.
- Step 11: Freeze the tray for 15 minutes to help the cheesecake set. Liners may stick to the tray during this time.
- Step 12: Transfer the tray to the refrigerator for at least 15 minutes before removing the cheesecake cups. For the best texture, chill for a minimum of one hour.
- Step 13: Carefully loosen each cheesecake cup from the tray with a butter knife and remove the liners. Serve topped with whipped cream and a light sprinkle of cinnamon.
Tips & Variations
- Use full-fat cream cheese and butter for the creamiest texture and best flavor.
- To make it vegan, substitute cream cheese and butter with plant-based alternatives and use dairy-free white chocolate.
- Add a teaspoon of molasses to the filling for a deeper gingerbread flavor.
- Top with chopped crystallized ginger or a drizzle of caramel sauce for extra festivity.
Storage
Store the cheesecake cups in an airtight container in the refrigerator for up to 3 days. For best texture, keep them chilled until serving. If needed, allow them to sit at room temperature for 10 minutes before enjoying. Avoid freezing as it may alter the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecake cups ahead of time?
Yes, you can prepare them a day in advance and keep them refrigerated in an airtight container to maintain freshness and texture.
What can I use instead of graham cookie crumbs?
You can substitute graham cracker crumbs with digestive biscuits or any other plain cookie crumbs for the crust.
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No-Bake Gingerbread Cheesecake Cups Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
Description
These No-Bake Gingerbread Cheesecake Cups offer a delightful and festive twist on classic cheesecake with warm gingerbread spices and a crisp graham cracker crust. Perfect for holiday gatherings, this easy-to-make recipe requires no baking, just simple melting, mixing, and chilling for a creamy, spiced dessert in individual serving cups.
Ingredients
Scale
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
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
Instructions
- Melt Butter: Melt the 90 grams of unsalted butter in the microwave on medium power in 15-second intervals until fully melted.
- Prepare Crust Mixture: In a bowl, mix the melted butter with graham cookie crumbs, ground ginger, ground cinnamon, lemon zest, and brown sugar until the mixture is uniform and crumbly.
- Form Crust: Line a cupcake tray with paper liners, then evenly distribute the graham crust mixture into each liner, filling about halfway. Press down firmly to compact and form a solid crust base that won’t crumble easily.
- Chill Crust: Place the cupcake tray in the refrigerator to allow the crust to set while you prepare the cheesecake filling.
- Melt Chocolate: Place the white baking chocolate in a heat-proof bowl set over a pot of simmering water, making sure the bowl does not touch the water. Stir the chocolate gently until completely melted. Remove and allow to cool to room temperature.
- Soften Cream Cheese: Microwave the cream cheese on medium power for about 10 seconds until it reaches a smooth, spreadable consistency, taking care not to overheat.
- Whip Butter: In a large mixing bowl, whip the room-temperature unsalted butter until light and fluffy using a handheld mixer.
- Combine Cream Cheese and Butter: Ensure the cream cheese has cooled down to room temperature, then add it to the whipped butter and whip just until incorporated.
- Add Remaining Ingredients: Gently fold in the cooled melted white chocolate, sour cream, ground ginger, cinnamon, nutmeg, cardamom, vanilla extract, and sea salt into the butter and cream cheese mixture until smooth and homogenous.
- Fill Cheesecake Cups: Spoon the gingerbread cheesecake filling evenly into each cupcake liner over the chilled graham crust, smoothing the tops.
- Freeze to Set: Place the filled cupcake tray in the freezer for 15 minutes to firm up the cheesecake cups.
- Chill in Fridge: Transfer the tray to the refrigerator for an additional 15 minutes to make removal easier and to achieve the best creamy texture. For optimal texture, chill for at least one hour before serving.
- Remove from Tray: Gently loosen the cheesecake cups from the tray using a butter knife, then carefully peel away the paper liners.
- Serve: Just before serving, top each cheesecake cup with whipped cream and a light dusting of cinnamon for a festive finish.
- Storage: Store any leftover cheesecakes in an airtight container in the refrigerator. They remain fresh and delicious for up to 3 days.
Notes
- Use room temperature butter for easier whipping and better texture in the cheesecake filling.
- Make sure the melted white chocolate is cooled to room temperature before mixing, to prevent the filling from becoming too runny.
- Press the crust firmly to avoid it falling apart when serving.
- For best texture, chill the cheesecake cups for at least an hour before removing liners and serving.
- You can garnish with whipped cream and a sprinkle of cinnamon or nutmeg for extra flavor.
- Keep stored cheesecakes chilled in an airtight container, consuming within 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no-bake cheesecake, gingerbread cheesecake, holiday dessert, spiced cheesecake cups, graham cracker crust, festive dessert
