Chai Cheesecake Ginger Snap Cookie Cups are an amazing blend of our favorite Christmas flavors. The Chai cheesecake mousse pairs so well with the ginger snaps.
This cookie cup came out of wanting people to enjoy the Gingerbread Chai Cheesecake Cups without having to have a special cup to put it in. Making the cup out of a cookie makes it accessible to everyone.
The cheesecake in both Chai Cheesecake Ginger Snap Cookie Cups and Gingerbread Chai Cheesecake cups is a cheesecake mousse. This makes it a no bake cheesecake and takes a lot less time to make than most cheesecakes.
What is cheesecake mousse make of?
Cheesecake Mousse is a mix of whipped cream and cream cheese mixture. It is a much lighter cheesecake but with the same amazing flavor.
Can you freeze cheesecake mousse?
You can freeze cheesecake mousse. Scoop the mousse into an airtight container. I prefer to put it in a ziploc and get as much air out as I could without taking the air out of the mousse. To thaw it, place container in refrigerator until it has thawed.
- 1 Ginger Snap recipe
- 1 Tbsp Sour Cream
Flavored Whipping Cream
- 1 1/4 cup whipping cream
- 2 orange spice black tea bags
Chai Simple Syrup
- 1 Chai Spice Tea bag
- 1/2 cup water
- 1/2 cup sugar
Cream Cheese Mixture
- 8 oz cream cheese (softened)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup sugar
- 2 Tbsp Chai Spice
- A day ahead of time, steep orange spice black tea bags in the cold whipping cream. Place in fridge until you are ready to use it.
- At least 5 hours before making this recipe, bring 1/2 cup to a boil. Turn heat off and add Chai Spice tea bag to water. Allow to steep for 15 minutes.
- Remove tea bag (do not squeeze bag). You may need to add a little water so you have a full 1/2 cup of water. Add 1/2 cup sugar. Stir until sugar is dissolved. Pour in a container and place in fridge for at least 4.5 hours. (I made this when I started steeping the whipping cream.
Making the cookie cups
- Place cream cheese on counter to soften while you work on step 2.
- Mix up Ginger Snap recipe.
- After rolling cookie dough in sugar, press into a regular cupcake pan. You will want it to fill each cup about half way.
- Bake for 10 minutes. Remove from oven and place on cooling rack. They will be mostly set but still soft in the middle.
- Using a spoon or small container, press center of cookie down to form a cup.
- Allow to cool about 15 minutes. Pop cookie out of pan and allow to fully cool.
Making the cheesecake mousse
- In mixer, blend cream cheese until smooth, add powdered sugar a little at a time. mix until well combined. Add vanilla extract and blend.
- Move cream cheese to another bowl, if you used your stand mixer. (I had to wash my bowl for the next step. If you do this run cold water over your bowl before drying it so that your bowl is not warm.)
- Take whipping cream out of fridge and squeeze tea bag to get all the flavor out. You may need to add a little more whipping cream to have a full cup.
- If you ware using a hand mixer, use a separate bowl. If you are using stand mixer, use washed bowl. Add whipping cream, sour cream, and 3 Tbsp Chai Simple Syrup to bowl. Using the whisk attachment Turn on medium and whip until you have stiff peaks.
- Add 1/4 whipped cream to cream cheese mixture and slowly and gently fold into the cream cheese mixture.
- Repeat until you have folded all of the whipped cream in. This is your cheesecake mousse.
- Cover bowl and place in the refrigerator for 30 minutes.
- Fit piping bag with your favor extra large piping tip. Fill piping bag with cheesecake mousse.
- Place one round cookie in the bottom of the cup. Place another standing up on the side.
- Pipe cheesecake mousse into cookie cups. Repeat until you have filled all the cups.
- Sprinkle with Chai Sugar.
Don’t forget to pin!