Dairy Farmers of Ontario brings us this delicious recipe for Holiday Gingerbread Cheesecake Cupcakes, a festive, no-bake treat that blends warm spices with creamy, lightly sweetened cheesecake. Perfect for entertaining or a cozy night in, they deliver all the flavour of classic gingerbread in an elegant, individual-sized dessert.
Holiday Gingerbread Cheesecake Cupcakes
Ingredients:
- 1 ½ cups (150 g) ginger snap cookies, crushed
- 3 tbsp (45 mL) melted local butter
- 1 cup (225 mL) local cream cheese, softened
- ¾ cup (180 mL) local Greek yogurt
- ¼ cup (60 mL) maple syrup (or to taste)
- 1 tsp (5 mL) vanilla extract
- ½ tsp (1.25 g) ground ginger
- ½ tsp (1.25 g) ground cinnamon
- Pinch of ground cardamom
- ¾ cup (185 mL) local whipped cream (for folding and topping)
- Crystallized ginger bits or crushed cookie crumbs (for garnish)
Directions:
- Combine crushed ginger snap cookies and melted butter in a bowl. Press the mixture evenly into the bottoms of 6 small serving cups or jars to form the crust layer.
- In a mixing bowl or blender, combine cream cheese, Greek yogurt, maple syrup, vanilla extract, ground ginger, ground cinnamon, and ground cardamom. Blend or beat until the mixture is smooth and creamy.
- Gently fold about half of the whipped cream into the cheesecake mixture until fully incorporated and airy.
- Spoon the cheesecake filling evenly over each prepared crust. Top each with the remaining whipped cream.
- Cover and refrigerate for at least 4 hours, or until the cheesecakes are firm and chilled through.
- Before serving, sprinkle crystallized ginger bits or crushed cookie crumbs on top for texture and presentation.
