No-Bake White Chocolate Cheesecakes with Mulled Wine Fruit

Directions

Step 1

Set aside 8 gingerbread men. Add the rest to a food processor and pulse until fine crumbs. Pour into a bowl and add melted butter. Mix until combined and resembling wet sand. Set aside.

Step 2

Melt white chocolate in a double boiler over gently simmering water. Set aside to cool.

Step 3

Add cream cheese, powdered sugar, vanilla bean paste, orange zest and orange juice to the bowl of a stand mixer. Beat on medium speed until smooth, scraping bowl occasionally, about 3 minutes. Gradually add cooled white chocolate. Transfer to a large mixing bowl.

Step 4

Add heavy cream to the same bowl and whip with the cream until stiff peaks form.

Step 5

Fold half of the cream into cream cheese mixture to lighten. Fold in remaining cream until well combined.

Step 6

To make mulled wine fruit, add fruit, wine or juice, spices, salt, orange zest and orange juice to a small saucepan. Cover with a lid and cook on medium-low heat until the juices release from the fruit and begin to soften, about 5–10 minutes, depending on the fruit. Remove from heat and let cool.

Step 7

To assemble the cheesecakes, spoon 2–3 tablespoons of the gingerbread men mixture into the bottom of a glass. Spoon or pipe cheesecake filling over the crust. Chill in the refrigerator for 4 hours or overnight, covered loosely with plastic wrap.

Step 8

When ready to serve, top with mulled fruit. Garnish with whipped cream, a whole Walker's Shortbread Gingerbread Man and sugared cranberries.

Notes:

• Can be made in any size: individual portions or one 9-inch cheesecake.
• Cheesecake can be made up to 3 days ahead of time.
• Mulled fruit can be made ahead of time and stored in an airtight container up to 2 weeks in the fridge.
• It is very important that cream cheese be at room temperature or it will not get that smooth and creamy texture.
• Use high-quality white chocolate, not chips.