Description
Delightfully creamy cheesecake cups combining the warm flavors of gingerbread, perfect for the holidays or any gathering.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup heavy whipping cream
- 1/4 cup molasses
Instructions
- In a bowl, mix the graham cracker crumbs with the melted butter until it resembles wet sand. Press firmly into the bottoms of cup liners to form the crusts.
- In a separate bowl, beat the cream cheese until smooth. Gradually add powdered sugar, vanilla extract, ground ginger, cinnamon, nutmeg, and molasses; mix until well combined.
- Whip the heavy cream in another bowl until it reaches stiff peaks. Gently fold this into the cheesecake mixture.
- Spoon or pipe the cheesecake filling into the prepared crusts. Refrigerate for at least 4 hours to allow the cheesecake to set.
- Before serving, garnish with whipped cream or crumbled gingerbread cookies.
Notes
Serve chilled and garnish for an extra festive touch. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg