Description
These individual no-bake cheesecakes feature a buttery gingerbread crust, a rich white chocolate cream cheese filling, and a topping of spiced mulled wine fruits.
Ingredients
Units
Scale
For the Crust:
- 2 (4.4 oz) packages of gingerbread cookies (such as Walkers Shortbread Gingerbread Men)
- 1/2 cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 8 oz white chocolate, melted and cooled
- 16 oz (2 packages) cream cheese, at room temperature
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- Zest of one orange
- 1 tablespoon fresh orange juice
- 2 cups heavy whipping cream
For the Mulled Wine Fruit:
- 2 1/2 cups mixed berries (such as blackberries, raspberries, and cherries; fresh or frozen)
- 1/4 cup red wine or cranberry juice
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- Zest and juice of one orange
Optional Garnishes:
- Whipped cream
- Sugared cranberries
- Additional gingerbread cookies
Instructions
- Prepare the Crust:
- In a food processor, pulse the gingerbread cookies until they form fine crumbs.
- Transfer the crumbs to a bowl and mix in the melted butter until the mixture resembles wet sand.
- Divide the mixture evenly among serving glasses or jars, pressing it down to form a firm base.
- Place the glasses in the refrigerator to chill while preparing the filling.
- Prepare the Cheesecake Filling:
- In a double boiler or microwave, gently melt the white chocolate, stirring until smooth. Allow it to cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the powdered sugar, vanilla extract, orange zest, and orange juice to the cream cheese, beating until well combined.
- Gradually mix in the cooled white chocolate until fully incorporated.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture in three additions, ensuring a light and airy filling.
- Spoon or pipe the cheesecake filling over the prepared crusts in the glasses, smoothing the tops.
- Refrigerate for at least 4 hours, or overnight, to set.
- Prepare the Mulled Wine Fruit:
- In a saucepan over medium-low heat, combine the mixed berries, red wine or cranberry juice, sugar, spices, salt, orange zest, and orange juice.
- Cover and cook for 5โ10 minutes, stirring occasionally, until the fruit softens and releases its juices, forming a compote.
- Remove from heat and allow the mixture to cool completely.
- Assemble and Serve:
- Once the cheesecakes have set, spoon the cooled mulled wine fruit over each one.
- Garnish with whipped cream, sugared cranberries, and additional gingerbread cookies as desired.
- Serve chilled and enjoy!
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth filling.
- For a non-alcoholic version, use cranberry juice instead of red wine in the fruit topping.
- The mulled wine fruit can be prepared ahead of time and stored in the refrigerator for up to two weeks.