Make the No-Bake Graham Cookie Crust

Melt butter in the microwave in 15-second intervals on medium heat.

In a bowl, mix melted butter, graham cookie crumbs, brown sugar, spices, and lemon zest until well combined.

Distribute mixture evenly into cupcake liners placed in a cupcake tray, pressing firmly to create a compact crust.

Chill in the fridge while preparing the cheesecake filling.

Make the No-Bake Gingerbread Cheesecake Filling
5. Melt white chocolate in a heat-proof bowl over a pot of simmering water (double boiler method). Stir until smooth and let cool to room temperature.
6. Soften cream cheese in the microwave (10 seconds on medium heat).
7. Whip room temperature butter until fluffy using a handheld mixer.
8. Add softened cream cheese to the butter and mix until just combined.
9. Fold in the cooled white chocolate, sour cream, spices, vanilla extract, and sea salt. Stir gently until fully combined.

Assemble
10. Spoon cheesecake filling over the chilled crusts in the cupcake tray, smoothing tops with a spatula.
11. Freeze for 15 minutes to set, then move to the fridge for 15 additional minutes before removing.
12. Gently remove cups from the tray using a butter knife. Peel off the liners.
13. Top with whipped cream and a light dusting of cinnamon right before serving.