These No Bake Gingerbread Mini Cheesecakes hit all the right notes.

Not only are these mini cheesecakes the perfect individual dessert but they are packed with a lot of gingerbread flavour!

I don’t think you will find an easier no bake cheesecake recipe.  Sometimes dessert is the last thing we think about when making a holiday dinner. However, I’m a fan of having a small treat at the end of the meal!

So that’s where these mini gingerbread cheesecakes come in. There are just 3 simple parts to this recipe: crust, filling and topping. The cheesecake filling is best made with a hand or stand mixer, however, a food processor works too.

How to make no bake mini gingerbread cheesecakes

Crust: A mixture of graham cracker crumbs, butter, brown sugar and cinnamon make up a simple crust that is pressed into a muffin tin.

Cheesecake Filling: A mixture of cream cream and sweetened condensed milk starts the filling. Then, we add in spices like ground cinnamon, ground ginger and ground nutmeg for the perfect gingerbread taste. A little vanilla extract is added in along with lemon juice which stabilizes the filling as it’s chilling in the fridge.

Topping: Pecans are coated in melted butter and brown sugar then set to cool for the most divine, crunchy topping.

While the total time for this recipe is a couple of hours (or overnight) depending on how long you let the gingerbread cheesecake chill, they make a great make-ahead dessert!

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No Bake Gingerbread Mini Cheesecakes

Check out this no-bake gingerbread mini cheesecake recipe. If you're looking for holiday or Thanksgiving dessert ideas, this easy dessert is sure to impress!

Course Dessert

Cuisine American

Keyword mini cheesecake, no bake cheesecake

Prep Time 45 minutes minutes

Chilling Time 4 hours hours

Servings 9 mini cheesecakes

Author Jess

Equipment

• regular-sized muffin tin

Ingredients

Crust

• 1 cup graham cracker crumbs
• 1/4 cup butter
• 2 tbsp brown sugar
• 1/4 tsp cinnamon

Cheesecake Filling

• 1 250g package of cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1/4 cup brown sugar
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp vanilla extract
• 2 1/2 tsp lemon juice

Candied Pecans Topping

• 1/2 cup chopped pecans
• 1 tbsp butter
• 3 tbsp brown sugar

Instructions

Crust

• In a small bowl mix together melted butter, graham cracker crumbs, cinnamon and brown sugar until combined.
• Line a regular-sized muffin tin with 9 cupcake holders. Then, divide the crust mixture evenly between the 9 muffin cups, using about 2 tbsp crust mixture in each. Press down using the back of a spoon or measuring cup to form an even crust. Refrigerate for 30 mins.

Cheesecake Filling

• While the crust is in the fridge, make the filling. In a large bowl whip together (using a hand or stand mixer) the softened cream cheese, sweetened condensed milk, brown sugar, ground cinnamon, ground ginger, ground nutmeg, vanilla extract and lemon juice until well combined and fluffy.
• When the crusts are done chilling, divide the filling evenly between muffin cups, about 2 heaping tablespoonful in each and use the back of a spoon to gently press down and smooth the tops of each cheesecake. Chill in the fridge for 4 hours or overnight.

Candied Pecans Topping

• In a pan melt butter over medium heat, add in pecans and stir.
• Cook medium-low heat for about 3-4 mins until pecans are lightly toasted. Add in the brown sugar and stir to melt. Once combined, remove from the heat and transfer to a plate or pan lined with parchment paper until cooled. Then, break apart as the topping for each mini cheesecake.
• Store mini cheesecakes in the fridge in a covered container for up to 3 days. Take out 10-15 minutes before enjoying.

Notes

**Need to soften cream cheese quickly? Cut up the cream cheese block into a few pieces and then microwave for 30 seconds.

What’s the difference between a baked and no-bake cheesecake?

The main difference between these no-bake mini cheesecakes and a baked cheesecake is the no-bake cheesecake ‘sets’ by chilling in the fridge. There is no baking required whereas a baked cheesecake is baked and then chilled.

If you’re a fan of no-bake desserts, this cheesecake recipe is for you!

Every bite you take is the perfect hit of that gingersnap-gingerbread flavour that we love this time of year.

And, if you like mini cheesecakes as much as I do, try my No-Bake Mini Cranberry Cheesecakes too!

Until the next cooking adventure,
Jess

The post No Bake Gingerbread Mini Cheesecakes appeared first on Cooking in my Genes.

Using simple pantry ingredients, you can fancy up toast to enjoy for breakfast or brunch as we spend more time at home.

Let’s get creative with what we have on hand to make breakfast toasts!

I’ve been thinking a lot about how much things have changed in this past week. If you’re pretty much anywhere in the world right now, social-distancing is the new normal.

Given that we’re all spending more time at home and perhaps depending on more sturdy pantry ingredients for our meals, I wanted to take your regular breakfast toast recipe to the next level. Whether you’re looking for good comfort food with carbs or a healthy breakfast option, you’ll find exactly what you need in the following toast recipes.

I did my first Instagram Live this past weekend, where I showed how to make these toasts so we could all have a ‘virtual brunch’ together. Now, I’m sharing the ingredients with you:

Grab your toaster, and let’s get to toasting!

Blueberry Cheesecake Toast

• Cream cheese or Yogurt: The base layer of the toast which is key to making this ‘cheesecake.’
• Blueberry jam: My personal favourite to top cheesecake but you can use any jam you’d like
• Granola: Gives a little crunch and brings all the ‘cheesecake’ flavours together.
• Lemon Zest: This is totally optional, so if you have a lemon around, use the zest as a topper

Cinnamon Coconut Toast

• Almond (or other nut butter): Almond butter, peanut butter or any of your favourite nut butters will work.
• Coconut Flakes: I LOVE coconut flakes for a nice crunch on this toast.
• Cinnamon: It goes so well with the nut butter.
• Honey: The honey drizzle takes this toast over the top and brings all the flavours together.

Spicy Avocado Toast

• Avocado: I still don’t think you can go wrong with an avocado toast, so start this with many slices of avocado.
• Pea Shoots: I love pea shoots though you can use any greens you’d like; try microgreens, thinly sliced spinach or kale, or arugula – use what you have!
• Chili Flakes: Here’s the spice! I LOVE chili flakes; my favourite spice store in Calgary ships across Canada too and these are the ones I always buy.
• Lemon: Just a squeeze of lemon juice brings everything together.
• Parmesan Cheese or Pinch of Salt: Either works; you just need a little saltiness to complete this toast.

Apple Cheddar Toast

• Cheddar Cheese: Start with a layer of your favourite cheddar cheese; you can melt the cheese on your toast if you’d like to.
• Apple Slices: I like a granny smith apple but honestly, use whatever you have in your fridge! Pears work great too.
• Honey: Honestly, honey goes so great with cheddar cheese and apples; they’re flavours I’d serve on a cheese plate.
• Chopped Nuts: Walnuts, almonds or hazelnuts. Any of these would make a great topping on your breakfast toast.

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4 Creative Breakfast Toasts

The next time you want to treat yourself to breakfast or brunch at home, whip up one of these creative breakfast toasts! 4 easy toast ideas to suit your sweet or savoury tastebuds.

Course Breakfast, brunch

Cuisine American

Keyword breakfast toast, brunch toast, toast

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 toast

Author Jess

Ingredients

Blueberry Cheesecake Toast

• 1 slice of bread, toasted sourdough, whole wheat, white or whole-grain bread - choose your favourite
• 1-2 tbsp cream cheese or yogurt
• 1-2 tbsp blueberry or other berry jam
• 1-2 tbsp granola
• lemon zest optional

Cinnamon Coconut Toast

• 1 slice of bread, toasted sourdough, whole wheat, white or whole-grain bread - choose your favourite
• 1-2 tbsp almond, peanut or other nut butter
• 1-2 tbsp coconut flakes
• sprinkle of cinnamon
• drizzle of honey

Apple Cheddar Toast

• 1 slice of bread, toasted sourdough, whole wheat, white or whole-grain bread - choose your favourite
• cheddar cheese slices
• apple slices
• honey drizzle
• chopped walnuts, almonds or hazelnuts

Spicy Avocado Toast

• 1 slice of bread, toasted sourdough, whole wheat, white or whole-grain bread - choose your favourite
• half an avocado, sliced
• pea shoots or other greens thinly sliced spinach, kale or arugula - choose your favourite
• chili flakes
• squeeze of lemon juice
• parmesan cheese or coarse salt

Instructions

• Toast bread lightly.
• Layer toppings according to ingredients per type of toast.

These ingredients are seriously so interchangeable. I wanted to make these toast recipes as easy as possible to make using whatever you have on hand. These breakfast ideas are simple enough for the amateur chefs but tasty enough to please the foodies too!

Make these toasts during the week, even for a snack or keep these creative toast ideas for a weekend breakfast. I am going to make these breakfast toasts for my husband and I to make weekend ‘brunch at home’ feel a little more special.

However you enjoy these, I hope this helps you make something yummy in the kitchen with whatever you have on hand. Keeping ingredients simple can sometimes make the MOST delicious dish!

When it comes to toast, the possibilities are truly endless! I challenge you to make your own creative toast combos with the ingredients in your kitchen. I’ve played around with fun toppings like fried eggs and poached eggs, pesto, balsamic glaze, chia seeds, and even pomegranate! I’m also a big sucker for cheese, and I find that cottage cheese, goat cheese,  feta, and ricotta are all great options.

And, if you like toast just as much as I do, check out my 3 summer jams for some simple jam recipes as we head into warmer months.

Until the next cooking adventure,
Jess

The post 4 Easy & Creative Breakfast Toast Recipes You’ll Love appeared first on Cooking in my Genes.

I pretty much enjoy cranberry everything during the festive season. So, this recipe is dedicated to all those cranberry-lovers out there.

Plus, these cranberry cheesecakes are easy to make!

This recipe comes together quickly because of the simplicity of ingredients.

Cranberries

Tart, bright cranberries are the perfect fruit for these cheesecakes.

Mascarpone Cheese

My personal favourite as the smooth layer, mascarpone cheese pairs just beautifully with the cranberries.

Graham Crackers

Provide the crunch and act at the crust in this recipe.

What I love about this recipe is once the ingredients are prepared, the cheesecakes can be made as you see fit.

Layer in whichever way you choose!

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No-Bake Mini Cranberry Cheesecakes

Individual no-bake mini cranberry cheesecakes are an easy, make-ahead dessert celebrating cranberries! These cranberry cheesecake's are a lovely way to enjoy the festive season.

Course Dessert

Cuisine American

Keyword cheesecake, cranberry

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 small, individual cheesecakes

Author Jess

Equipment

• Medium saucepan, 2 mixing bowls, 4 small glasses

Ingredients

• 2 cups frozen cranberries
• 1/3 cup water
• 1/4 tsp nutmeg
• zest of half an orange
• 1/3 cup sugar
• 12 graham crackers
• 2 tbsp butter, melted
• 1 tbsp sugar
• 1 cup mascarpone cheese about a 275g container
• 2 tbsp milk
• 2 tbsp icing sugar

Instructions

• In a medium saucepan add cranberries, water, nutmeg and orange zest and bring to a boil over medium-high heat.
• Once boiling, turn to medium-low and keep at a simmer for about 10-12 minutes or until cranberries reduce to a jam-like consistency, stirring occasionally. Once done, remove from heat and set aside.
• In a small mixing bowl, crush graham crackers into small pieces. To crackers add melted butter and sugar, stir to combine and set aside.
• In another small mixing bowl, add mascarpone cheese, milk and icing sugar and stir together until combined.
• To assemble, start with a layer of graham crackers mixture at the bottom of a small glass, followed by some of the mascarpone mixture and then the cranberry sauce. Continue layering, splitting ingredients between the 4 small glasses. You'll probably have about 2-3 tablespoons of cranberry jam per cheesecake and about a 1/4 cup of mascarpone cheese. Top with a few cranberries to garnish and enjoy!

Notes

**Make these ahead of time, cover and store in the fridge and take out about 30 minutes before eating.

**This recipe is easily doubled so you can serve a larger group if needed.

You can make these ahead of time, chill in the fridge and then you’re set for dessert.

I love the combination of ingredients: the tartness of the cranberries pair nicely with the mascarpone cheese and crunch of the graham crackers.

These desserts are perfect for the festive season; and I love the mini presentation!

You’ll want to dig right in.

Looking for more cranberry recipes?? Check out my my favourite holiday recipes!

Until the next cooking adventure,
Jess

The post No-Bake Mini Cranberry Cheesecakes appeared first on Cooking in my Genes.