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Gingerbread Cheesecake Cups

Creamy and spiced, these no-bake gingerbread cheesecake cups are a festive treat that come together quickly with minimal effort, perfect for holiday gatherings.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 4 cups
Course: Dessert
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups gingerbread cookie crumbs You can use store-bought crumbs for convenience.
  • 0.25 cups unsalted butter, melted Make sure the butter is melted.
For the filling
  • 16 oz cream cheese, softened Ensure the cream cheese is very soft for a creamy texture.
  • 0.5 cups powdered sugar
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 0.5 cups whipped cream For folding into the mixture.

Method
 

Preparation
  1. In a bowl, combine gingerbread cookie crumbs and melted butter until it resembles wet sand.
  2. Press the crumb mixture evenly into the bottom of your serving cups or glasses.
  3. In a separate bowl, beat the softened cream cheese and powdered sugar until it’s smooth and creamy.
  4. Add ground ginger, cinnamon, and vanilla extract to the cream cheese mixture and mix well.
  5. Gently fold in the whipped cream until everything is combined.
  6. Spoon or pipe the cream cheese filling over the crust in each cup.
  7. Refrigerate for at least 2 hours before serving to let it set.
  8. Garnish with extra spices or whipped cream if you’re feeling fancy!

Notes

These cheesecake cups are sure to impress! They can be made a day in advance and stored in the fridge. For variations, try substituting with vegan ingredients or different spices.