Winter Brew Cheesecake Cups
Indulge in the perfect winter dessert – our creamy cheesecake infused with the aromatic essence of Organic Winter Brew tea leaves. With each sumptuous bite, you'll experience a harmonious blend of spices and subtle mint, taking your taste buds on a delightful journey through the cozy flavors of the season.
The organic tea leaves work their magic, infusing the cheesecake with a gentle warmth that evokes images of crackling fireplaces and snow-covered landscapes. This infusion makes our Winter Brew Cheesecake Cups the ideal treat for holiday gatherings, those snug evenings by the fire, or simply whenever you yearn for a taste of winter's embrace.
Whether savored on their own or accompanied by a steaming cup of tea, our Winter Brew Cheesecake Cups are a decadent winter delight that's bound to leave you craving more. Embrace the season's flavors with every creamy, lightly spiced, and lightly minty bite, and elevate your winter culinary traditions with this unforgettable dessert.
For the Crust
- 1 ½ cups crushed graham cracker crumbs
- ⅓ cup melted butter
- ¼ teaspoon ground cinnamon
For the Cheesecake
- 2 teaspoons Organic Winter Brew
- 6 ounces nearly boiling filtered water
- 20 ounces cream cheese at room temperature
- 1 cup granulated sugar
- ½ cup sour cream
- 2 eggs
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- Optional garnish: whipped cream, cinnamon powder, caramel drizzle
Preheat the oven to 325° Fahrenheit and line 12 muffin cups with paper liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and cinnamon. Divide the mixture between the muffin liners and press firmly into the bottom. Bake for 10 minutes until the base is dry in the center. Reduce the oven temperature to 300° Fahrenheit.
Steep the Organic Winter Brew tea leaves in the water for 7 minutes.
In a large bowl, beat the cream cheese with an electric mixer until it is smooth.
Add the sugar, sour cream, eggs, lemon juice, vanilla, and tea and beat on medium-high speed for about 2-3 minutes or until smooth.
Divide the mixture evenly between muffin cups (each cup should be near full) and bake for 20-22 minutes or until the centers are almost set.
Remove from the oven and let the cups cool in the pan for 20-30 minutes and then move to a wire rack. Refrigerate for at least 3-4 hours before serving.
Garnish if desired, and enjoy!