No-Bake Cheesecakes (Print Version)

# Ingredients:

01 - White chocolate for melting (155 grams)
02 - Graham cracker crumbs (200 grams)
03 - Block cream cheese (130 grams)
04 - Brown sugar (48 grams)
05 - Unsalted butter, soft and melted (90 grams)
06 - Extra butter at room temperature (70 grams)
07 - Freshly grated lemon zest (1 teaspoon)
08 - Ground cinnamon spice (1.25 teaspoons, split)
09 - Ground ginger powder (2 teaspoons, split)
10 - Vanilla extract (1/2 teaspoon)
11 - Sour cream, plain (45 grams)
12 - Sprinkle of sea salt (1/16 teaspoon)
13 - Nutmeg, ground (1/4 teaspoon)
14 - Cardamom spice, ground (1/4 teaspoon)

# Instructions:

01 - Combine the crumbs, sugar, zest, and spices, then stir in melted butter. Push into cupcake liners firmly.
02 - Use a double boiler to slowly melt the chocolate until smooth. Set aside and bring to room temperature.
03 - Whip the butter until smooth. Toss in the cream cheese and mix well, then add the rest of the filling ingredients.
04 - Spoon the filling over crusts, freeze briefly for 15 minutes, and then refrigerate to set.

# Notes:

01 - For best results, use block-style cream cheese.
02 - Switch graham crumbs with gingerbread cookies for a twist.
03 - Store leftovers in the fridge for up to three days.

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