No-Bake Ginger Cups (Print Version)

# Ingredients:

01 - 200g crushed graham crackers.
02 - 48g of soft brown sugar.
03 - 90g melted butter for base.
04 - 1 tsp of powdered ginger.
05 - 1/2 tsp of cinnamon spice.
06 - Zest from 1 lemon.
07 - 155g of white chocolate for baking.
08 - 130g softened cream cheese.
09 - 70g butter at room temperature.
10 - 45g sour cream.
11 - 1 tsp ground ginger for filling.
12 - 3/4 tsp cinnamon for filling.
13 - 1/4 tsp each of cardamom and nutmeg.
14 - 1/2 tsp vanilla extract.

# Instructions:

01 - Combine cookie crumbs with melted butter, spices, sugar, and lemon zest. Press the mix firmly into cupcake liners.
02 - Gently melt the white chocolate with a double boiler and allow it to cool off until warm.
03 - Beat butter till it's fluffy, and add cream cheese that’s been softened.
04 - Stir the rest of the ingredients into the butter mix until everything blends smoothly.
05 - Spoon the creamy filling evenly into the prepared crusts.
06 - Freeze for 15 minutes, then chill in the fridge for another 15 minutes before popping them out.

# Notes:

01 - Stick to block-style cream cheese.
02 - Swap out graham cookies if you want.
03 - Good in the fridge for up to 3 days.

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