Holiday Gingerbread Cheesecake Cupcakes

Instructions

1. Step
   Combine crushed ginger snap cookies and melted butter in a bowl. Press the mixture evenly into the bottoms of 6 small serving cups or jars to form the crust layer.
2. Step
   In a mixing bowl or blender, combine cream cheese, Greek yogurt, maple syrup, vanilla extract, ground ginger, ground cinnamon, and ground cardamom. Blend or beat until the mixture is smooth and creamy.
3. Step
   Gently fold about half of the whipped cream into the cheesecake mixture until fully incorporated and airy.
4. Step
   Spoon the cheesecake filling evenly over each prepared crust. Top each with the remaining whipped cream.
5. Step
   Cover and refrigerate for at least 4 hours, or until the cheesecakes are firm and chilled through.
6. Step
   Before serving, sprinkle crystallized ginger bits or crushed cookie crumbs on top for texture and presentation.