Mini Cheesecakes (Print Version)

# Ingredients:

01 - 200g crushed graham crackers
02 - 48g brown sugar
03 - 90g melted unsalted butter
04 - 2 tsp ground ginger (split for use)
05 - 1 1/4 tsp cinnamon (split for use)
06 - 1 tsp lemon peel, finely grated
07 - 155g white chocolate for baking
08 - 130g block-style cream cheese
09 - 70g softened butter
10 - 45g sour cream
11 - 1/4 tsp nutmeg
12 - 1/4 tsp ground cardamom
13 - 1/2 tsp pure vanilla
14 - A pinch (1/16 tsp) sea salt

# Instructions:

01 - Blend graham crumbs, zest, spices, sugar, and butter. Firmly press mixture into cupcake mold lined with paper.
02 - Gently melt white chocolate with a double boiler. Let the melted chocolate cool until room temp before use.
03 - Whip up the butter till it's creamy. Add chilled cream cheese, blending it in. Combine all remaining mix-ins.
04 - Spoon cheesecake batter into the prepped crust layers. Freeze them for 15 minutes to set, then chill until they’re firm.

# Notes:

01 - Always go for block cream cheese, not tub options.
02 - Swap out graham crackers for gingerbread cookies if you'd like.
03 - It can be stored in the refrigerator for up to three days.

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