Melt the butter in a microwave-safe bowl on medium power in 15-second bursts, stirring between each, until fully melted.

In a medium bowl, mix the melted butter with the graham cracker crumbs, ginger, cinnamon, lemon zest, and brown sugar until everything is evenly moistened.

Divide the crumb mixture evenly among the paper-lined muffin cups, filling each about halfway. Press down firmly with the back of a spoon to create a compact, solid crust.

Place the muffin tin in the refrigerator to chill while you make the filling.

Put the white chocolate in a heatproof bowl set over a pot of gently simmering water. Ensure the bottom of the bowl does not touch the water. Stir until completely smooth, then remove and let cool to room temperature.

Soften the cream cheese in the microwave on medium power for about 10 seconds, just until it reaches a spreadable consistency.

In a large mixing bowl, beat the room-temperature butter with a handheld mixer until pale and fluffy.

Once the cream cheese is no longer hot, add it to the butter and beat just until combined, scraping down the sides as needed.

Add the sour cream, ginger, cinnamon, nutmeg, cardamom, vanilla, salt, and the cooled white chocolate. Gently fold with a spatula until the mixture is smooth and homogeneous.

Spoon the gingerbread cheesecake filling evenly over the chilled crusts, smoothing the tops with the back of the spoon.

Place the muffin tin in the freezer for 15 minutes to let the cheesecake set.

Transfer the tin to the refrigerator for 15 minutes. For the best no-bake texture, chill the cheesecakes in the fridge for at least 1 hour after this step.

Carefully loosen each cheesecake from the tray using a butter knife, then peel off the paper liners. Just before serving, top with whipped cream and a light dusting of cinnamon.

Store any leftover gingerbread cheesecake bars in an airtight container in the fridge for up to 3 days. Enjoy them chilled.