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
