Imagine a dessert that captures the warm, cozy essence of the holiday season without ever touching an oven! These Mini No Bake Gingerbread Cheesecakes are about to revolutionize your dessert game, offering a tantalizing blend of creamy richness and classic gingerbread spices that will make your taste buds dance with joy. Perfect for holiday gatherings, last-minute desserts, or when you want to impress without the stress of baking, these bite-sized treats are your secret weapon to becoming an instant dessert hero!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Whipped cream (for topping)
Instructions
- In a medium mixing bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and can hold together when pressed.
- Using a mini cheesecake pan or cupcake tin, press approximately 1 tablespoon of the graham cracker mixture into the bottom of each cavity. Use the back of a spoon or a small glass to compact the crumb base firmly.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, ensuring no lumps remain.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and smooth.
- Add vanilla extract, ground ginger, and ground cinnamon to the cream cheese mixture. Mix until the spices are evenly distributed and the filling is uniform in color.
- Carefully spoon or pipe the cream cheese mixture over the graham cracker crusts, filling each cavity almost to the top. Use an offset spatula to smooth the surface.
- Refrigerate the mini cheesecakes for at least 2-3 hours or until they are completely set and firm.
- Before serving, top each mini cheesecake with a dollop of whipped cream and optionally sprinkle with additional ground cinnamon or ginger for garnish.
- Remove the mini cheesecakes from the pan carefully and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Ensure your cream cheese is truly softened at room temperature to avoid lumps and achieve a silky smooth texture.
- Use a food processor or rolling pin to create fine, uniform graham cracker crumbs for the perfect crust.
- When pressing the graham cracker crust, use the back of a spoon or a small glass with a flat bottom to create an even, compact base.
- For the neatest presentation, use a piping bag to fill the cheesecake cavities, which allows for precise and elegant filling.
- Chill the cheesecakes for at least 2-3 hours, but overnight is even better for a firmer, more set texture.
- For an extra festive touch, garnish with a light dusting of cinnamon or crushed gingersnap cookies before serving.
- If you don't have a mini cheesecake pan, a standard cupcake tin works perfectly as a substitute.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 3g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
