Mini Gingerbread Cheesecakes (No Bake)
Mini festive spiced cheesecakes with a crunchy ginger nut biscuit base.
Ingredients
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
Instructions
- 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.
Notes
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