What are common cheesecake mistakes?

Overmixing, using cold ingredients, and skipping the chill time often cause curdled or cracked texture. Always keep ingredients at room temp and mix gently.

How long will gingerbread cake last?

Stored in the fridge, it stays fresh for up to 3 days. You can also freeze it for a month and thaw before serving.

How long can cheesecake stay unrefrigerated?

No more than 2 hours at room temperature. After that, the dairy can spoil and affect both taste and texture.

What are some fun facts about cheesecake?

Cheesecake dates back to ancient Greece and was even served at the first Olympic Games! Modern versions vary from baked to no-bake, with flavors from chocolate to pumpkin.

Gingerbread Cheesecake – The Best No-Bake Dessert

Description

Creamy no-bake Gingerbread Cheesecake cups with cozy spices, white chocolate, and a buttery cookie crust. Quick to prep, chill to set, and perfect for Christmas.

Ingredients

Scale

200 g graham cookie crumbs

48 g brown sugar (e.g. Demerara)

90 g unsalted butter, melted

1 tsp ground ginger

½ tsp ground cinnamon

1 tsp lemon zest

155 g white baking chocolate

130 g full-fat cream cheese (brick style), softened

70 g unsalted butter, room temperature

45 g sour cream

1 tsp ground ginger

¾ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground cardamom

½ tsp vanilla extract

1/16 tsp sea salt

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Instructions

1. Melt butter in the microwave in 15-second intervals. Combine with cookie crumbs, spices, lemon zest, and sugar until uniform. Press firmly into paper-lined cupcake trays to form crusts and refrigerate.

2. Melt white chocolate over a pot of hot water without letting the bowl touch the water. Stir until smooth and let it cool to room temperature.

3. Microwave cream cheese until spreadable. In a separate bowl, whip the room-temperature butter until fluffy. Mix in the cooled cream cheese until just combined.

4. Fold in melted white chocolate, sour cream, remaining spices, vanilla, and sea salt until fully blended.

5. Fill the crusts with cheesecake mixture. Freeze for 15 minutes, then refrigerate for another 15 minutes before removing from the tray. For best texture, chill at least 1 hour before serving. Decorate just before serving.

Notes

Use only full-fat brick cream cheese; spreads are too soft.

If using gingerbread cookies for the crust, omit lemon zest and crust spices.

Ensure all cheesecake ingredients are at room temperature to prevent separation.

Melt white chocolate slowly over hot water to avoid a grainy texture.

Only paper cupcake liners should be used; silicone or foil liners won’t release cleanly.

Prep Time: 40 minutes
Cook Time: 0 minutes
Category: Christmas Dessert Recipes
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cheesecake cup
Calories: 449
Sugar: 17g
Sodium: 216mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 5g
Cholesterol: 54mg