No-Bake Gingerbread Cheesecake Cups are the perfect holiday dessert—deliciously creamy, spiced with warm gingerbread flavors, and incredibly easy to make! These individual cups feature a crunchy gingersnap cookie base, a luscious gingerbread-spiced cheesecake filling, and a dollop of whipped cream for the finishing touch.
Whether you’re hosting a festive gathering or just craving something sweet, these no-bake treats are sure to impress without the fuss of turning on the oven.
Kitchen Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Small serving cups or jars (6–8, depending on size)
Ingredients
For the Crust:
- 1 cup gingersnap cookie crumbs
- 2 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup molasses
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 1 cup heavy whipping cream
For Topping:
- Whipped cream
- Crushed gingersnap cookies or festive sprinkles
Directions
Prepare the Crust:
- In a small bowl, mix gingersnap crumbs with melted butter until evenly combined.
- Divide the mixture evenly among serving cups, pressing it down gently to create a firm base.
Make the Cheesecake Filling:
- In a mixing bowl, beat softened cream cheese and powdered sugar until smooth.
- Add molasses, ground ginger, cinnamon, nutmeg, and vanilla extract. Mix until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Assemble the Cups:
- Spoon the cheesecake filling over the prepared crusts, dividing it evenly among the cups. Smooth the tops with a spatula.
Chill and Decorate:
- Refrigerate the cups for at least 2 hours to set.
- Before serving, top each cup with whipped cream and garnish with crushed gingersnap cookies or sprinkles.
Prep Time
20 minutes
Chill Time
2 hours
Total Time
2 hours 20 minutes
Nutrition (Per Serving, Approx.)
- Calories: 320
- Fat: 22g
- Carbohydrates: 30g
- Protein: 3g
- Sodium: 180mg
Expert Tips
- Make Ahead: These cups can be prepared up to 24 hours in advance. Store them covered in the refrigerator until ready to serve.
- Adjust Spice Level: For a milder flavor, reduce the amount of ginger and cinnamon. For a bolder flavor, add a pinch of clove or allspice.
- Alternative Crust: Swap gingersnaps for graham crackers or speculoos cookies for a different flavor profile.
FAQs
Can I use store-bought whipped topping instead of whipping cream?
Yes, you can substitute an equal amount of store-bought whipped topping for convenience.
Can I make this dessert in a single large dish?
Absolutely! Use a pie dish or trifle dish instead of individual cups and layer the crust and filling.
Can I freeze these cheesecake cups?
Yes, you can freeze them for up to 1 month. Thaw in the refrigerator for a few hours before serving.
Storing & Reheating
- Storing: Keep the cheesecake cups covered in the refrigerator for up to 3 days.
- Reheating: No reheating needed—serve chilled!
Substitutions & Variations
- Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream.
- Low-Sugar Version: Substitute powdered sugar with a sugar-free alternative.
- Festive Twist: Add a dash of orange zest to the filling for a citrusy holiday flavor.
No-Bake Gingerbread Cheesecake Cups Recipe
No-Bake Gingerbread Cheesecake Cups are the perfect holiday dessert—deliciously creamy, spiced with warm gingerbread flavors, and incredibly easy to make! These individual cups feature a crunchy gingersnap cookie base, a luscious gingerbread-spiced cheesecake filling, and a dollop of whipped cream for the finishing touch.
Equipment
- Mixing bowls
- - Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- - Small serving cups or jars (6–8, depending on size)
Ingredients
- #### For the Crust:
- - 1 cup gingersnap cookie crumbs
- - 2 tbsp unsalted butter melted
- #### For the Cheesecake Filling:
- - 8 oz 225g cream cheese, softened
- - 1/2 cup powdered sugar
- - 1/4 cup molasses
- - 1 tsp ground ginger
- - 1 tsp ground cinnamon
- - 1/4 tsp ground nutmeg
- - 1/2 tsp vanilla extract
- - 1 cup heavy whipping cream
- #### For Topping:
- - Whipped cream
- - Crushed gingersnap cookies or festive sprinkles
Instructions
- In a small bowl, mix gingersnap crumbs with melted butter until evenly combined.
- Divide the mixture evenly among serving cups, pressing it down gently to create a firm base.
- #### Make the Cheesecake Filling:
- In a mixing bowl, beat softened cream cheese and powdered sugar until smooth.
- Add molasses, ground ginger, cinnamon, nutmeg, and vanilla extract. Mix until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- #### Assemble the Cups:
- Spoon the cheesecake filling over the prepared crusts, dividing it evenly among the cups. Smooth the tops with a spatula.
- #### Chill and Decorate:
- Refrigerate the cups for at least 2 hours to set.
- Before serving, top each cup with whipped cream and garnish with crushed gingersnap cookies or sprinkles.
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