Ginger Bread Cheese Cakes

Creamy, spiced, whipped gingerbread cheesecake layered with buttery ginger biscuit crumbs and topped with festive bits

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crush the biscuits into fine crumbs and mix with melted butter. Spoon 1-2 tbsp into each qlass and press down lightly for the base.

Step 2

In a bowl, beat cream cheese, icing sugar, maple/golden syrup and vanilla until smooth. Add the double cream and whip until thick, fluffy anc pipeable. Fold in the gingerbread spice and taste - add more if you want a stronger gingerbread kick

Step 3

Pipe or spoon the cheesecake filling over the biscuit base. Optional: add a little extra crumb in the middle for a layered look. Smooth or swirl the tops. Chill for at least 1 hour to set. Top with mini ginger bread men and crumbled ginger nut