Festive No-Bake Gingerbread Cheesecake Cups ✨
These delightful no-bake gingerbread cheesecake cups are the perfect festive treat for your holiday gatherings! With a simple graham cracker crust and a creamy, spiced gingerbread filling, they're quick to assemble and sure to impress.
Equipment
- Mixing Bowls
- 10-cup cupcake tray
- Paper Liners
- Small pot
- Heat-proof Bowl
- Electric Mixer
- Spoon
Ingredients
For the Simple Graham Cracker Crust
- 2 cups graham cracker crumbs (or crushed digestive biscuits for a light crunch)
- 1/4 cup light brown sugar packed
- 6 tablespoons unsalted butter melted
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fresh lemon zest
For the Creamy Gingerbread Cheesecake Filling
- 5.5 ounces good quality white baking chocolate (about 1 cup), finely chopped
- 5.5 ounces full-fat cream cheese (about 2/3 of an 8oz block), softened to room temperature
- 5 tablespoons unsalted butter softened to room temperature
- 3 tablespoons sour cream (or a few drops of lemon juice for tang)
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon pure vanilla extract
- 1/16 teaspoon sea salt (a tiny pinch!)
Instructions
- Step 1: Prepare Your Easy Crust
- First, gently melt your butter in the microwave in short bursts (around 15 seconds each) until it's completely liquid.
- In a mixing bowl, effortlessly combine the melted butter with your graham cracker crumbs, brown sugar, fragrant ginger, cinnamon, and fresh lemon zest. Stir until everything is well mixed and looks like wet sand.
- Line a standard 10-cup cupcake tray with paper liners. Spoon the crust mixture evenly into each liner, filling them about halfway. Using the back of a spoon or your fingers, press the mixture down firmly to create a compact, stable base.
- Pop the tray into the fridge while you prepare the creamy filling.
- Step 2: Melt the White Chocolate
- Place your chopped white baking chocolate in a heat-proof bowl.
- Set this bowl over a small pot of gently simmering water (ensure the bowl doesn't touch the water). Stir occasionally until the chocolate is completely smooth and melted.
- Remove from heat and let it cool down to room temperature. This is a key step for a perfectly smooth filling!
- Step 3: Whip Up the Creamy Filling
- In a large mixing bowl, beat your softened room temperature butter until it's light and fluffy.
- Add the room temperature full-fat cream cheese to the whipped butter and beat until just combined and smooth. A little tip: avoid overmixing for the best texture.
- Gently fold in the cooled melted white chocolate, sour cream, remaining gingerbread spices (ginger, cinnamon, nutmeg, cardamom), pure vanilla extract, and that tiny pinch of sea salt. Mix until the filling is perfectly smooth and homogenous.
- Step 4: Assemble and Chill to Perfection
- Spoon or pipe the creamy gingerbread cheesecake filling evenly over the chilled graham cracker crusts in each cupcake liner.
- For a quick set, place the entire tray in the freezer for about 15 minutes. (Don't worry if the liners stick a bit initially).
- Transfer the tray to the fridge for another 15 minutes. This helps the liners release easily from the tray.
- For the absolute best melt-in-your-mouth texture, chill your cheesecake cups in the fridge for at least one hour before serving.
- To serve, gently lift out the cheesecakes with a butter knife and peel off the liners. Top with a dollop of whipped cream and a light dusting of cinnamon for an extra festive and healthy touch!
Notes
Nutrition per serving: Calories: 449, Total Carbs: 36g, Net Carbs: 32g, Fats: 32g, Protein: 5g.
