The holiday season often calls for sweet treats that evoke warm memories and cheers. Among the myriad of delightful desserts, No-Bake Gingerbread Cheesecake Cups stand out as a perfect blend of rich, creamy cheesecake, and the enchanting spices of gingerbread. These little cups deliver all the nostalgic flavors we associate with the holidays, without the hassle of baking. You can easily whip together these adorable desserts for your family gatherings, parties, or simply to treat yourself during a cozy evening at home. They’re fun, festive, and ready to be savored by all!
Why We Love This No-Bake Gingerbread Cheesecake Cups Recipe
There are so many reasons to fall in love with these No-Bake Gingerbread Cheesecake Cups. Firstly, they capture the essence of gingerbread, which is a beloved flavor during the holiday season. Secondly, you don’t need to worry about the oven or baking times—just mix your ingredients and chill! Furthermore, their individual serving sizes make them perfect for sharing, or even for keeping to yourself. Finally, the creamy texture paired with the spiced graham cracker crust creates a comforting and satisfying dessert that can be enjoyed without any fuss.
Ingredients about No-Bake Gingerbread Cheesecake Cups
Here’s a detailed list of what you need to create these delightful cups that everyone will rave about:
- 155 grams white baking chocolate
- 130 grams cream cheese, softened
- 70 grams unsalted butter, at 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
- 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
How to Make No-Bake Gingerbread Cheesecake Cups Directions
Now that you have your ingredients ready, let’s get into the step-by-step process of making your No-Bake Gingerbread Cheesecake Cups.
- Prepare the Graham Crust: Start by melting the 90 grams of unsalted butter in your microwave. Heat it on medium for 15-second intervals until fully melted. In a mixing bowl, combine the melted butter with the graham cookie crumbs, brown sugar, ground ginger, 1/2 teaspoon cinnamon, and lemon zest. Mix thoroughly until it reaches a homogeneous texture.
- Set the Crust: Line a cupcake tray with paper cupcake liners. Evenly distribute the graham cracker mixture into each cavity, filling them halfway. Use a spatula or your fingers to press down firmly. This will ensure that your crust holds together nicely once set. Place the tray in the fridge for a while to firm up while you make the cheesecake filling.
- Melt the Chocolate: In a heat-proof bowl, add the white baking chocolate. Place this bowl over a pot of boiling water, making sure the bowl doesn’t touch the water. Stir gently until the chocolate is completely melted. Don’t rush this process, and set the melted chocolate aside to cool.
- Prepare the Cheesecake Mixture: If your cream cheese is not at room temperature, soften it in the microwave for about 10 seconds. In a large mixing bowl, use a handheld mixer to whip the room temperature butter until it becomes fluffy. Once the cream cheese has cooled, add it to the whipped butter and mix until just incorporated.
- Combine Cheesecake Ingredients: Now, add the softened sour cream, melted chocolate, ground ginger, cinnamon, nutmeg, cardamom, vanilla extract, and sea salt to the butter-cream cheese mixture. Gently fold these ingredients together until they are fully combined.
- Fill the Cups: Carefully spoon the gingerbread cheesecake filling into each cupcake cavity over the chilled graham cracker crust. Use a spatula to smooth the tops if needed.
- Set the Cheesecakes: Place the cupcake tray in the freezer for about 15 minutes to let the cheesecake set. After that, transfer it to the fridge for another 15 minutes. For the best texture, let them chill in the fridge for at least one hour.
- Remove and Serve: Once they are set, gently pry each cheesecake cup out of the tray using a butter knife. Remove the liners and enjoy!
How to Serve No-Bake Gingerbread Cheesecake Cups
When it comes to serving these delightful desserts, there’s a world of creativity at your fingertips. Before serving, top each cheesecake cup with a generous dollop of whipped cream. A light dusting of cinnamon or a sprinkle of crushed gingerbread cookies adds a festive touch. You might even consider placing a tiny gingerbread cookie or a candy cane in each cup for an extra special presentation. These cups make excellent charming additions to your dessert table during holiday gatherings or even as gifts for friends and family wrapped in charming boxes.
Expert Tips: No-Bake Gingerbread Cheesecake Cups
To ensure your No-Bake Gingerbread Cheesecake Cups turn out perfectly, consider the following expert tips:
- Make sure your cream cheese is very soft before mixing. It makes for a smoother cheesecake filling.
- Be patient when melting the white chocolate; chocolate seizing can ruin the texture.
- If you want to add a thicker layer of graham crust, you can double the crust ingredients. Just ensure that the cheesecake filling can still fit in the cups.
- Allow the cups to chill for longer if you prefer a firmer texture. The longer they chill, the easier they are to remove from the liners.
How to Store No-Bake Gingerbread Cheesecake Cups
These gingerbread cheesecake cups are best enjoyed fresh but can also be stored. Keep them in an airtight container in the fridge. They will stay fresh for up to three days without sacrificing flavor or texture. Be sure to place a piece of wax paper between layers to prevent sticking.
Variation of No-Bake Gingerbread Cheesecake Cups
Feel free to explore variations to personalize your No-Bake Gingerbread Cheesecake Cups! You could replace the white chocolate with semi-sweet or dark chocolate for a richer flavor. Additionally, consider adding a hint of peppermint extract to the filling for a refreshing twist. If you want to spice things up, incorporating chopped nuts or adding a layer of cherry or apple pie filling on top can create new delicious flavor profiles.
FAQ about No-Bake Gingerbread Cheesecake Cups
Can I make No-Bake Gingerbread Cheesecake Cups ahead of time?
Yes! These cups chill and set beautifully, allowing you to prepare them a day in advance. Just ensure you store them in an airtight container in the refrigerator and they will be ready whenever you need them.
How do I make these cheesecakes gluten-free?
Simply swap out the graham cracker crumbs for gluten-free alternatives. Many brands offer gluten-free cookie crumbs that work well in this recipe.
Can I use other spices instead of ginger and cinnamon?
Absolutely! Feel free to experiment with spices that you enjoy. Cloves, allspice or even pumpkin spice could give your gingerbread cups a unique touch.
No-Bake Gingerbread Cheesecake Cups
Ingredients
For the graham crust
- 200 grams graham cookie crumbs
- 90 grams unsalted butter, melted Melted before mixing
- 48 grams brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon zest
For the cheesecake filling
- 155 grams white baking chocolate Melted
- 130 grams cream cheese, softened At room temperature
- 70 grams unsalted butter, at room temperature Whipped
- 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
Instructions
Prepare the Graham Crust
- Melt the 90 grams of unsalted butter in the microwave in 15-second intervals until fully melted.
- In a mixing bowl, combine melted butter with graham cookie crumbs, brown sugar, ground ginger, 1/2 teaspoon cinnamon, and lemon zest. Mix until homogeneous.
Set the Crust
- Line a cupcake tray with paper cupcake liners and distribute the graham cracker mixture evenly, filling halfway.
- Press down firmly to ensure the crust holds together. Place in the fridge to firm up.
Melt the Chocolate
- In a heat-proof bowl, melt the white baking chocolate over a pot of boiling water, stirring gently until melted. Set aside to cool.
Prepare the Cheesecake Mixture
- Soften cream cheese if needed in the microwave for about 10 seconds.
- In a large mixing bowl, whip the room temperature butter until fluffy.
- Add cream cheese to the whipped butter and mix until just incorporated.
Combine Cheesecake Ingredients
- Add softened sour cream, melted chocolate, ground ginger, cinnamon, nutmeg, cardamom, vanilla extract, and sea salt to the butter-cream cheese mixture. Fold until fully combined.
Fill the Cups
- Spoon the gingerbread cheesecake filling into each cupcake cavity over the chilled graham cracker crust. Smooth tops if needed.
Set the Cheesecakes
- Place the tray in the freezer for 15 minutes, then transfer to the fridge for another 15 minutes.
- For best texture, chill in the fridge for at least one hour.
Remove and Serve
- Once set, use a butter knife to gently pry each cheesecake cup out, remove liners, and enjoy.
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