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Gingerbread Cheesecake Cups Recipe

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4.3 from 30 reviews

Delight in these festive Gingerbread Cheesecake Cups that combine a spiced graham cracker crust with a creamy gingerbread-flavored cheesecake filling. Perfectly portioned in cupcake liners, these no-bake treats are easy to make and bring holiday warmth with every bite. Topped with whipped cream and a dusting of cinnamon, they offer a luscious, spiced dessert without the need for an oven.

  • Total Time: 1 hour 10 minutes (including chilling and setting times)
  • Yield: 10 servings

Ingredients

Crust

  • 200 grams graham cookie crumbs
  • 48 grams brown sugar
  • 90 grams unsalted butter, melted
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon lemon zest

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

Topping

  • Whipped cream (for serving)
  • Light dusting of ground cinnamon (for serving)

Instructions

  1. Melt Butter: Melt the butter in the microwave in 15-second intervals on medium until fully melted, being careful not to overheat.
  2. Prepare Crust Mixture: In a bowl, combine the melted butter with graham cracker crumbs, ground ginger, cinnamon, lemon zest, and brown sugar until the mixture is uniform and holds together.
  3. Form Crust: Line a cupcake tray with paper cupcake liners. Evenly distribute the crumb mixture into each liner, filling them about halfway. Press down firmly to compact the crust for stability.
  4. Chill Crust: Place the crust-lined tray in the fridge to set while you prepare the cheesecake filling.
  5. Melt White Chocolate: Place the white baking chocolate in a heatproof bowl set over a pot of simmering water, making sure the bowl doesn’t touch the water. Stir continuously until melted and smooth. Remove from heat and let cool to room temperature.
  6. Soften Cream Cheese: Microwave the cream cheese on medium power for 10 seconds until it reaches a spreadable consistency but is not hot.
  7. Whip Butter: In a large mixing bowl, whip the room temperature butter until light and fluffy using a handheld mixer.
  8. Combine Butter and Cream Cheese: Ensure the cream cheese is no longer warm, then add it to the whipped butter and whip together until just combined.
  9. Add Remaining Filling Ingredients: Mix in the cooled melted white chocolate, sour cream, ground ginger, cinnamon, nutmeg, cardamom, vanilla extract, and sea salt. Gently fold until the mixture is smooth and homogeneous.
  10. Assemble Cheesecake Cups: Evenly spoon the cheesecake filling over the chilled graham cracker crust in each cupcake liner.
  11. Freeze to Set: Place the tray in the freezer for 15 minutes to allow the cheesecake cups to set firmly. Note that the liners may stick to the tray during this step.
  12. Chill Before Removing: Transfer the tray to the fridge for an additional 15 minutes to soften slightly for easy removal. For optimal texture, chill the cheesecake cups for at least one hour.
  13. Remove Cups: Carefully pry out each cheesecake cup from the tray using a butter knife and peel away the paper liners.
  14. Serve and Garnish: Just before serving, top each cheesecake cup with a dollop of whipped cream and a light dusting of ground cinnamon for a festive finish.
  15. Storage: Store leftover no-bake gingerbread cheesecake cups in an airtight container in the fridge. They will retain freshness and texture for up to 3 days.

Notes

  • For the best flavor, use full-fat cream cheese and butter.
  • Ensure the white chocolate has cooled to room temperature before mixing to prevent curdling.
  • Pressing the crust firmly ensures a sturdy base that holds the filling well.
  • Microwaving the cream cheese slightly helps it integrate smoothly with the butter without lumps.
  • These cheesecakes are no-bake, making them a quick and easy dessert option for holidays or gatherings.
  • Variations can include adding chopped nuts or molasses for a deeper gingerbread taste.
  • Keep cheesecakes refrigerated until serving to maintain texture and freshness.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (mostly melting and mixing)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/gingerbread-cheesecake-cups-recipe/