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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.
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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.