Reviews
Add Rating & Review
92 Ratings
5 star values:
11
4 star values:
14
3 star values:
39
2 star values:
23
1 star values:
5
Back to Mini Ginger-Almond Cheesecakes
All Reviews for Mini Ginger-Almond Cheesecakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 10
med106884_0311_des_ginger_cheesecake.jpg
Ingredients
Ingredient Checklist
1 1/2 cups gingersnap crumbs (from about 30 cookies)
3 tablespoons granulated sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter
1 package (8 ounces) cream cheese, room temperature
1/2 cup confectioners’ sugar
1/2 teaspoon pure almond extract
3/4 cup cold heavy cream
2 tablespoons sliced blanched almonds (optional), toasted
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 10
med106884_0311_des_ginger_cheesecake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 10
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 10
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Yield: Makes 10
Makes 10
med106884_0311_des_ginger_cheesecake.jpg
med106884_0311_des_ginger_cheesecake.jpg
Ingredients
Ingredients
- 1 1/2 cups gingersnap crumbs (from about 30 cookies)
- 3 tablespoons granulated sugar
- 1/4 teaspoon coarse salt
- 5 tablespoons unsalted butter
- 1 package (8 ounces) cream cheese, room temperature
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon pure almond extract
- 3/4 cup cold heavy cream
- 2 tablespoons sliced blanched almonds (optional), toasted
Directions
Preheat oven to 375 degrees. Line 10 standard muffin cups with cupcake liners. In a food processor, pulse together cookie crumbs, granulated sugar, salt, and butter until combined. Divide crumb mixture among cupcake liners, firmly pressing into bottoms and up sides. Bake until crusts are browned and fragrant, 10 minutes. Let cool completely in pan on a wire rack at room temperature.
In a medium bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add confectioners’ sugar and almond extract and beat until smooth. In another medium bowl, with clean beaters, beat cream on high until stiff peaks form, 2 to 3 minutes. Stir one-third the whipped cream into cream cheese mixture, then gently fold in remaining. Divide mixture among cooled crusts and refrigerate until set, 1 hour (or up to overnight). To serve, top with almonds, if desired.
Reviews
Add Rating & Review
92 Ratings
5 star values:
11
4 star values:
14
3 star values:
39
2 star values:
23
1 star values:
5
Reviews
Add Rating & Review
92 Ratings
5 star values:
11
4 star values:
14
3 star values:
39
2 star values:
23
1 star values:
5
Add Rating & Review
92 Ratings
5 star values:
11
4 star values:
14
3 star values:
39
2 star values:
23
1 star values:
5
92 Ratings
5 star values:
11
4 star values:
14
3 star values:
39
2 star values:
23
1 star values:
5
92 Ratings
5 star values:
11
4 star values:
14
3 star values:
39
2 star values:
23
1 star values:
5
- 5 star values:
- 11
- 4 star values:
- 14
- 3 star values:
- 39
- 2 star values:
- 23
- 1 star values:
- 5
All Reviews for Mini Ginger-Almond Cheesecakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mini Ginger-Almond Cheesecakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
