Mini Gingerbread Cheesecakes (No Bake)
Cheesecakes are one of the most perfect desserts in my opinion as they are so quick and easy to make. I actually only have one cheesecake recipe on my blog (I promise I will be adding more cheesecake recipes in the new year), so I decided to do a Christmas flavour and of course, it just had to be gingerbread!
Instead of doing an individual cheesecake, I’ve opted for these cute little mini cheesecakes that are made in a muffin tin. they are perfectly portioned and would be great for a buffet or party.
Make sure to use muffin cases instead of cupcake cases as they are a little bigger. You can use a cupcake tin with the muffin cases, they just might appear too ‘tall’ but it shouldn’t be a problem once you add the mixture as it will weigh it down a bit.
Instead of a digestive base, I’ve gone for a ginger biscuit base in keeping with the gingerbread theme. The cheesecake mixture is made with treacle, cinnamon, ground ginger, mixed spice, brown sugar and nutmeg. It is literally gingerbread in cheesecake form! I know some people might not like cinnamon or mixed spice, but it really is needed to give that classic gingerbread flavour.
I decorated these cheesecakes with a swirl of whipped cream, using my closed star nozzle. I also sprinkled on some little gold star sprinkles. I used some mini gingerbread men which you can buy in the biscuit section or in the bakery aisle of the supermarket. All of the decoration and whipped cream is entirely optional of course – you can just leave the cheesecakes plain if you prefer.
I really hope you love these mini cheesecakes and have a lovely Christmas!
Adrianna x
Mini Gingerbread Cheesecakes (No Bake)
Mini festive spiced cheesecakes with a crunchy ginger nut biscuit base.
For the biscuit base
- 200 g Ginger nut biscuits
- 70 g Butter (Melted)
For the cheesecake
- 300 ml Double cream
- 400 g Cream cheese
- 50 g Dark Brown sugar
- 1 tbsp Treacle
- 1 tsp Ground ginger
- 1 tsp Cinnamon
- 1/2 tsp Mixed spice
For the decoration
- 250 ml Double cream
- 1 tbsp Icing sugar
- 12 Mini gingerbread men (Available in the biscuit aisle or supermarket bakery)
- Gold star sprinkles (Available from Sainsburys)
Line a 12 hole cupcake or muffin tin with Muffin cases. Set aside.
Blitz the ginger nut biscuits in a food processor, then add the melted butter. Alternatively, place the biscuits in a sandwich bag and bash with a rolling pin until finely crushed. Then, place in a bowl and mix well with the melted butter.
Divide the biscuit mixture evenly between the muffin cases, pressing down firmly with a spoon.
Using an electric whisk, mix together the cream cheese, brown sugar, treacle and spices. Add the double cream and mix until smooth and thick enough to coat the back of a spoon.
Divide the cheesecake mixture evenly between the muffin cases. Refrigerate for 2 hours.
To decorate, lightly whip the 250ml double cream and icing sugar. Place the cream into a piping bag with a closed star nozzle and pipe swirls of the cream on the top of each cheesecake. Decorate with mini gingerbread men and some gold star sprinkles.
These cheesecakes will last for up to 3 days
You can use a muffin or cupcake tin, but make sure you use muffin cases
You can substitute the dark brown sugar for light brown sugar
The whipped cream and decoration are optional
These cheesecakes are perfect for parties and buffets
Use full fat cream cheese and real butter for the biscuit mixture
