Why You’ll Love This Recipe
- No baking required: This recipe is entirely no-bake, making it simple and quick to prepare.
- Festive flavors: The combination of ginger, cinnamon, nutmeg, and cardamom encapsulates the essence of the holiday season.
- Individual servings: Presented in cups, these cheesecakes are perfect for portion control and easy serving at gatherings.
- Rich and creamy: The blend of cream cheese, white chocolate, and sour cream creates a luscious texture without being overly sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs: Forms the base crust, providing a subtle sweetness and crunch.
- Brown sugar: Adds a hint of molasses flavor to the crust.
- Unsalted butter: Binds the crust ingredients together.
- White baking chocolate: Incorporates into the cheesecake for added sweetness and stability.
- Cream cheese: The primary component of the cheesecake, offering a tangy richness.
- Sour cream: Adds a slight tang and creaminess to the filling.
- Ground ginger, cinnamon, nutmeg, and cardamom: The spice blend that imparts the signature gingerbread flavor.
- Lemon zest: Provides a fresh, citrusy note to balance the spices.
- Sea salt: Enhances the overall flavor by contrasting the sweetness.
Directions
- Prepare the crust: Combine graham cracker crumbs, brown sugar, and melted butter until well mixed. Press the mixture firmly into the bottoms of paper-lined cupcake trays to form the crust. Refrigerate to set while preparing the filling.
- Melt the white chocolate: Gently melt the white baking chocolate over a double boiler until smooth. Allow it to cool to room temperature.
- Prepare the cheesecake filling: Soften the cream cheese to a spreadable consistency. In a mixing bowl, whip the room-temperature butter until fluffy. Add the softened cream cheese and blend until smooth. Fold in the melted white chocolate, sour cream, spices, lemon zest, and sea salt until fully incorporated.
- Assemble the cheesecake cups: Evenly distribute the cheesecake filling over the prepared crusts in the cupcake trays. Smooth the tops with a spatula.
- Chill: Place the assembled cheesecake cups in the freezer for 15 minutes to set, then transfer to the refrigerator for at least 1 hour before serving.
- Serve: Before serving, remove the paper liners and garnish with whipped cream and a light dusting of cinnamon, if desired.
Servings and Timing
- Servings: This recipe yields approximately 12 individual cheesecake cups.
- Preparation time: About 40 minutes.
- Chilling time: At least 1 hour (including initial setting in the freezer).
Variations
- Cookie crust alternatives: Substitute graham cracker crumbs with crushed gingerbread cookies or digestive biscuits for a different flavor profile.
- Spice adjustments: Modify the spice levels to suit your taste, or use a pre-made gingerbread spice mix for convenience.
- Toppings: Experiment with various toppings such as caramel sauce, chocolate shavings, or candied ginger pieces to add extra flair.
Storage/Reheating
- Refrigeration: Store the cheesecake cups in an airtight container in the refrigerator for up to 3 days.
- Freezing: For longer storage, wrap each cheesecake cup individually in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator for several hours before serving.
FAQs
What type of cream cheese should I use?
Use full-fat brick-style cream cheese for the best texture and flavor. Avoid using cream cheese spreads or low-fat versions, as they may alter the consistency of the cheesecake.
Can I make these cheesecake cups ahead of time?
Yes, these no-bake cheesecake cups can be prepared in advance. Store them in the refrigerator for up to 3 days or freeze them for up to 1 month. Add any toppings just before serving to maintain freshness.
How can I ensure a smooth cheesecake filling?
Ensure all ingredients, especially the cream cheese and butter, are at room temperature before mixing. This helps achieve a smooth, lump-free filling. Additionally, melting the white chocolate gently and allowing it to cool to room temperature before incorporating prevents seizing.
What can I use instead of graham cracker crumbs for the crust?
Crushed gingerbread cookies, digestive biscuits, or even speculoos cookies can be used as alternatives to graham cracker crumbs, each providing a unique flavor to the crust.
Can I use white chocolate chips instead of baking chocolate?
While white chocolate chips can be used, they often contain stabilizers that may affect melting and texture. For best results, use high-quality white baking chocolate.
How do I prevent the crust from crumbling?
Press the crust mixture firmly into the cupcake liners to ensure it holds together.
No-Bake Gingerbread Spice Cheesecake Cups
- Total Time: 0 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
No-Bake Gingerbread Spice Cheesecake Cups are a festive, hassle-free dessert with creamy cheesecake layers infused with warm holiday spices like ginger, cinnamon, and nutmeg. Perfect for holiday gatherings or cozy winter nights, these individual servings are rich, indulgent, and packed with gingerbread flavor.
Ingredients
- Crust:
- 1 cup graham cracker crumbs
- 2 tbsp brown sugar
- 4 tbsp unsalted butter (melted)
- Filling:
- 8 oz white baking chocolate (melted)
- 16 oz cream cheese (softened)
- 1/4 cup sour cream
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1 tsp lemon zest
- 1/4 tsp sea salt
Instructions
- Prepare the crust:
- Combine graham cracker crumbs, brown sugar, and melted butter in a bowl.
- Press the mixture into paper-lined cupcake trays. Refrigerate for 15 minutes.
- Melt white chocolate:
- Gently melt the white baking chocolate over a double boiler until smooth. Let cool.
- Prepare cheesecake filling:
- Whip softened butter in a bowl until fluffy.
- Blend in cream cheese until smooth.
- Fold in cooled white chocolate, sour cream, spices, lemon zest, and sea salt.
- Assemble cheesecake cups:
- Distribute the filling over the prepared crusts. Smooth the tops.
- Chill:
- Freeze for 15 minutes, then refrigerate for at least 1 hour.
- Serve:
- Remove paper liners and garnish with whipped cream and cinnamon before serving.
Notes
- Crust Alternatives: Use gingerbread cookies or speculoos crumbs for more festive flavors.
- Make Ahead: Prepare up to 3 days in advance; garnish just before serving.
- Storage: Refrigerate in an airtight container for up to 3 days, or freeze for 1 month.
- Prep Time: 40 minutes
- Chill Time: 1 hour 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
