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No-Bake Gingerbread Cheesecake Cups Recipe

★★★★★

4.5 from 108 reviews
  • Author: Lila
  • 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

  1. Melt Butter: Melt the 90 grams of unsalted butter in the microwave on medium power in 15-second intervals until fully melted.
  2. 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.
  3. 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.
  4. Chill Crust: Place the cupcake tray in the refrigerator to allow the crust to set while you prepare the cheesecake filling.
  5. 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.
  6. 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.
  7. Whip Butter: In a large mixing bowl, whip the room-temperature unsalted butter until light and fluffy using a handheld mixer.
  8. 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.
  9. 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.
  10. Fill Cheesecake Cups: Spoon the gingerbread cheesecake filling evenly into each cupcake liner over the chilled graham crust, smoothing the tops.
  11. Freeze to Set: Place the filled cupcake tray in the freezer for 15 minutes to firm up the cheesecake cups.
  12. 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.
  13. Remove from Tray: Gently loosen the cheesecake cups from the tray using a butter knife, then carefully peel away the paper liners.
  14. Serve: Just before serving, top each cheesecake cup with whipped cream and a light dusting of cinnamon for a festive finish.
  15. 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

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Find it online: https://plumandpan.com/no-bake-gingerbread-cheesecake-cups-recipe/