Made with ginger kisses, a creamy filling and topped with gooey caramel, these cute individual cups are ready in a flash.
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Use an electric mixer to beat the cream cheese and icing sugar in a bowl until smooth and combined. Add the cream and beat until well combined.
Place 1 ginger kiss in the base of each serving glass. Drizzle with half the liqueur. Top with two-thirds of the cream cheese mixture. Drizzle with half the caramel sauce. Top with the remaining ginger kisses and drizzle with the remaining liqueur. Top with remaining cream cheese mixture and remaining caramel sauce. Place in the fridge for 30 mins to develop the flavours.
Top the cheesecake cups with whipped cream and biscuits. Dust with cocoa powder. Decorate with chocolate stars, if using, to serve.
COOK. STORE. SAVE.
Smart swap: Rather than buying chocolate stars, use whatever chocolate you have at home to make chocolate curls.
Plan ahead: These cute cups are best enjoyed the day they’re made, but you can prep the cream cheese mixture up to 1 day ahead. Store in an airtight container in the fridge.
Swap me: To make this without the alcohol, use non-alcoholic eggnog or thin custard instead of the Irish cream liqueur.
Made with ginger kisses, a creamy filling and topped with gooey caramel, these cute individual cups are ready in a flash.
Use an electric mixer to beat the cream cheese and icing sugar in a bowl until smooth and combined. Add the cream and beat until well combined.
Place 1 ginger kiss in the base of each serving glass. Drizzle with half the liqueur. Top with two-thirds of the cream cheese mixture. Drizzle with half the caramel sauce. Top with the remaining ginger kisses and drizzle with the remaining liqueur. Top with remaining cream cheese mixture and remaining caramel sauce. Place in the fridge for 30 mins to develop the flavours.
Top the cheesecake cups with whipped cream and biscuits. Dust with cocoa powder. Decorate with chocolate stars, if using, to serve.