Description
Delicious No-Bake Gingerbread Spice Cheesecake Cups Recipe
Ingredients
Scale
- 1 cup graham cookie crumb
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 4 ounces white baking chocolate
- 8 ounces cream cheese
- 1/4 cup unsalted butter, room temperature
- 1/2 cup sour cream
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Melt the butter in the microwave in 15-second intervals until liquid.
- Combine melted butter with graham crumbs, brown sugar, lemon zest, ground ginger, and cinnamon in a bowl.
- Distribute the graham crust mixture into each cupcake cavity and press down.
- Chill the crust in the fridge to set while preparing filling.
- Melt white baking chocolate over boiling water; let cool.
- Soften cream cheese in the microwave until spreadable.
- Whip room temperature butter until fluffy, about 2–3 minutes.
- Incorporate softened cream cheese into whipped butter until just combined.
- Fold in sour cream, melted white chocolate, ground ginger, cinnamon, nutmeg, cardamom, vanilla extract, and sea salt until smooth.
- Pour cheesecake filling into cupcake cavities on top of the crusts.
- Freeze for 15 minutes, then chill in the fridge for an additional 15 minutes.
- Gently pry out each cheesecake cup from the tray using a butter knife.
- Top with whipped cream and a dusting of cinnamon before serving.
- Store any leftovers in the fridge for up to 3 days.
Notes
- Use coconut oil for a dairy-free option.
- Ensure cream cheese is softened for easy mixing.
- Store leftovers in the fridge for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg