Chocolate Ginger Cheesecake Cups

Chocolate Ginger Cheesecake Cups ~ Spice does in fact make everything nice when it comes to chocolate.

Chocolate Ginger Cheesecake Cups

Chocolate Ginger Cheesecake Cups

These are fantastically easy to make and I love the way they present themselves in cupcake liner. Elegant and warm, these are perfect for any family gathering or holiday dinner.

I know I’m jumping way ahead, but if you know me you know I start Christmas shopping in June and I begin to panic when I see Halloween decorations out in August. Panic as in, I’m not even half way through Christmas shopping and the holidays are here.

Yes, those near and dear to me think I’m crazy. But I love being fully done with all my shopping and holiday crafting by the end of September; so that I can of course, do my holiday baking without anxiety.

Besides, holiday cookie madness officially starts in October when I kick off with decorative Halloween sugar cookies and move right into holiday cookie boxes. Every year by the end of it January I’m pretty sure I have mixed and rolled enough cookie dough that if stretched out it could patch and re-pave  Route 66.

That being said, this recipe is a little warm-up run into my holiday baking with its ginger flavoring.

A few notes:

You can make this as in one large springform pan. If you do, increase the bake time to 45 minutes and bake the cheesecake in a water bath.

This can be kept refrigerated and covered for three days.

To make the chocolate curls, drag a vegetable peeler along the edge of a warm chocolate bar.

Chocolate Ginger Cheesecake Cups

Yields 8 cheesecake cups. Bake at 325 degrees F for 15-20 minutes



  • 1 ½ cups graham crackers, crushed
  • 1 teaspoon ginger
  • 4 tablespoons butter, melted


  • 1 cup cream cheese
  • 1/3 light brown sugar
  • 1 egg
  • 3 ½ oz bittersweet chocolate
  • 2 tablespoons brandy or flavored liqueur
  • 1 tablespoon water
  • Whip Cream
  • 2/3 cup heavy cream
  • 1 ½ tablespoon granulated sugar
  • Chocolate curls or chocolate shards for garnish


  1. Place crackers in a plastic bag and crush with a rolling pin or food processor until. Mix with the ginger and melted butter. Divide the racer mixture between 6 paper muffin liners and press down firmly with a flat bottom of a glass.
  2. Place the cream cheese, sugar and eggs in a bowl and beat until smooth. Place the chocolate and the brandy or liqueur and water water in a heatproof bowl set over a pan of gently simmering water. Let stand until melted stirring frequently until smooth.  Stir in cream  cheese mixture and divide between the liners.
  3. Bake in oven heated to 325 degrees F. Start checking for doness at 12-15 minutes. Cheesecakes are ready the center of the surface slightly gives when the pan is jiggled.  Leave the cheesecake cups to cool in the oven with the oven door open. During this time the cheesecakes will cool to completion For the whip cream, place heavy cream and sugar in a bowl and beat until medium stiff peaks form. Allow cheesecakes to completely cool before adding whip cream. To finish, garnish with chocolate shards or curls.


  1. says

    Do you really have everything done by October??? Wow! I’m happy if I have a list of ideas by then!

    These are lovely and the idea of making one large one definitely appeals to me for serving to company.


  2. says

    These look and sound SO yummy! I wish I could jump across the bandwidth and gobble them up! 😉 Definitely trying these soon…just need an occasion so I don’t eat them all!


  3. says

    Christmas chopping in June? Wow Naomi, you’re quick. You can just send me a dozen of these cupcakes for my Christmas gift, hehe there you have one less person to shop for lol! Another great post and recipe (= I <3 your baking!


  4. says

    Your pictures are always so stunning! What kind of camera do you use?


    • Naomi replied: — August 23rd, 2010 @ 8:11 pm

      Hi Meg,

      I actualy use a point and shoot- Canon Sx120. Although I wish I had a SLR.




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