For a simple make-ahead Christmas dessert treat that everyone will love, these Gingerbread Cheesecake Balls are perfect. Easy to make, mini cheesecake bites filled with the warming flavours of Christmas.
For best results, always weigh ingredients where a weight is provided
Instructions
If you haven’t already, melt your chocolate and allow it to cool for five minutes and blitz your gingerbread biscuits in the food processor to fine crumbs.
Beat the cream cheese, butter, chocolate, cinnamon, ginger and icing sugar together in a bowl until the mixture is smooth. Allow to set in the freezer for about an hour.
Place the gingerbread crumbs in a small bowl.
Working quickly, so that the mixture doesn’t soften too much, roll tablespoons of the mixture into balls, then roll them in the crumbs. Keep in the fridge until ready to serve.
Notes
I use a standard 20ml Australian tablespoon (= 4 teaspoons)
Make ahead: You can blitz your cookies to crumbs a week ahead and just store them until you’re ready for them. The cheesecake mixture can be made 2 days ahead, then roll them a day ahead.
Fridge: Keep these cheesecake balls in the fridge right up until serving time. They’ll keep for 2-3 days in an airtight container.
Freezer: Store the cheesecake balls in an airtight container in the freezer for 2 months. They can even be served frozen if you like.
Spice some regular cookie crumbs – take some digestive biscuits (like Granita) or graham crackers and bash or process them into crumbs. Add just ¼ teaspoon each of cinnamon and ground ginger and mix it up. You can also add a pinch of all spice or nutmeg too.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.