Go Back

No-Bake Gingerbread Cheesecake Cups

Indulge in these creamy No-Bake Gingerbread Cheesecake Cups that combine rich creaminess with the warm spices of the season, perfect for any festive gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 1/2 cups gingerbread cookie crumbs
  • 0.25 cups 1/4 cup unsalted butter, melted
For the Filling
  • 16 oz 16 oz cream cheese, softened
  • 0.5 cups 1/2 cup powdered sugar
  • 1 teaspoon 1 teaspoon ground ginger
  • 0.5 teaspoon 1/2 teaspoon ground cinnamon
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.5 cups 1/2 cup whipped cream Fold in gently for the best texture.

Method
 

Preparation
  1. Combine gingerbread cookie crumbs and melted butter in a bowl until mixture resembles wet sand.
  2. Press the crumb mixture evenly into the bottom of serving cups or glasses.
Make the Filling
  1. In a separate bowl, beat softened cream cheese and powdered sugar until smooth.
  2. Add ground ginger, cinnamon, and vanilla extract to the cream cheese mixture and mix well.
  3. Fold in whipped cream gently until combined—no overmixing!
Assembly
  1. Spoon or pipe the cream cheese filling over the crust in each cup.
  2. Refrigerate for at least 2 hours before serving to set.
  3. Garnish with additional spices or whipped cream if desired before serving.

Notes

These cups keep well in the fridge for up to three days. Serve in clear dessert cups for a stunning presentation. Drizzle with caramel or chocolate sauce for a decadent twist. Use store-bought gingerbread cookies for an even quicker option. Consider adding a pinch of nutmeg for extra spice.