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–+ servings

No-Bake Gingerbread Cheesecake Bars

Creamy no-bake gingerbread cheesecake bars with a crunchy graham cracker crust and warm winter spices, ready in under an hour and a half.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Desserts
Cuisine: American
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • Handheld mixer
  • Spatula
  • Heatproof bowl
  • Cupcake tray
  • Paper cupcake liners
  • 5 1/2 ounces white baking chocolate, chopped (155g)
  • 4 1/2 ounces cream cheese, softened (130g)
  • 5 tablespoons unsalted butter, at room temperature (70g)
  • 3 tablespoons sour cream (45g)
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract
  • 1 pinch sea salt (1/16 teaspoon)
  • 1 2/3 cups graham cracker crumbs (200g)
  • 1/4 cup packed brown sugar (48g)
  • 6 1/2 tablespoons unsalted butter, melted (90g)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon Meyer lemon zest

Method
 

  1. Melt the crust butter in a microwave-safe dish in 15 second bursts on medium power, stirring between bursts.
  2. Stir the melted butter into the graham cracker crumbs along with the brown sugar, ginger, cinnamon, and lemon zest until evenly moistened.
  3. Spoon the crust mixture into the paper-lined cupcake wells, filling each about halfway up the cup, and press down firmly to create a compact base.
  4. Refrigerate the crusts while you make the cheesecake filling.
  5. Melt the white chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water; stir until completely smooth, then cool to room temperature.
  6. Warm the softened cream cheese in the microwave on medium for about 10 seconds so it is spreadable but not hot.
  7. Beat the room-temperature butter in a large mixing bowl with a handheld mixer until light and fluffy.
  8. Once the cream cheese is no longer warm, add it to the butter and beat just until incorporated.
  9. Add the cooled white chocolate, sour cream, ginger, cinnamon, nutmeg, cardamom, vanilla, and salt to the butter mixture and fold gently with a spatula until the filling is smooth and uniform.
  10. Divide the filling evenly over the chilled graham crusts in the cupcake pan.
  11. Freeze the assembled cheesecake cups for 15 minutes to help them set; the liners may slightly stick to the pan.
  12. Move the pan to the refrigerator for 15 minutes before removing the cheesecakes; for the best no-bake texture, chill for at least 1 hour total.
  13. Carefully lift each cheesecake out with a butter knife, peel off the liners, and just before serving top with whipped cream and a light dusting of cinnamon.
  14. Store leftover gingerbread cheesecake bars in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 360kcalCarbohydrates: 30gProtein: 3gFat: 25gSaturated Fat: 14gCholesterol: 53mgSodium: 214mgFiber: 1gSugar: 19g

Notes

Cream cheese must be softened to a spreadable consistency before mixing; cold cream cheese can leave lumps in the filling.
For a firmer crust, press the graham mixture into the liners with the back of a small spoon or the bottom of a glass.
White chocolate burns easily, so keep the heat low and remove it from the double boiler as soon as it is smooth.
For the best texture, chill the assembled cheesecake bars for at least 1 hour, though they can be made a day ahead and kept covered in the fridge.
Store leftovers in an airtight container in the refrigerator for up to 3 days; do not freeze after they have fully set or the texture may become icy.
Serve with whipped cream, candied ginger, or a sprinkle of extra cinnamon for a festive finish.

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