No-Bake Gingerbread Cheesecake Cups for the Holidays
No-Bake Gingerbread Cheesecake Cups combine festive gingerbread spice flavors with creamy cheesecake in a convenient, no-bake format. Perfect for holiday gatherings, these individual desserts feature a crunchy gingerbread cookie crust and a fluffy cream cheese filling flavored with warming spices and topped with whipped cream and seasonal garnishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes
- Yield: 4 serving cups 1x
- Category: Desserts
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 10 Gingerbread Cookies (Substitution: Use gluten-free ginger snaps or almond cookies for a gluten-free version)
- 4 tablespoons Melted Butter (Can use dairy-free alternatives if vegan)
Filling
- 8 ounces Cream Cheese, softened (Substitution: Use dairy-free cream cheese for a vegan version)
- 1/2 cup Powdered Sugar (Alternative sweeteners can be explored for dietary needs)
- 1 teaspoon Vanilla Extract (Use pure vanilla for best quality)
- 1 teaspoon Ground Ginger (Adjust spice levels according to taste preferences)
- 1 teaspoon Ground Cinnamon (Adjust spice levels according to taste preferences)
- 1/4 teaspoon Ground Nutmeg (Adjust spice levels according to taste preferences)
- 1/4 teaspoon Ground Cloves (Adjust spice levels according to taste preferences)
- 1 cup Whipped Cream (Substitution: Use coconut whipped cream for a non-dairy option)
Serving
- Toppings to taste: additional whipped cream, crushed cookies, mini gingerbread men, and a sprinkle of cinnamon for garnish
Instructions
- Prepare the Crust: Crush the gingerbread cookies finely using a food processor or by hand until they resemble fine crumbs. Mix the crumbs with melted butter in a bowl. Press this mixture firmly and evenly into the bottom of small serving cups or jars to form the crust layer.
- Make the Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese using a whisk or electric mixer until smooth and fluffy. Add powdered sugar, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves. Mix thoroughly until all ingredients are fully incorporated and the mixture is creamy.
- Incorporate Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold carefully to maintain a light and airy texture without deflating the cream.
- Assemble the Cups: Spoon or pipe the creamy filling over the chilled cookie crusts in each serving cup, filling them generously. Use a piping bag for a polished look or a spoon for a rustic appearance.
- Chill the Cups: Refrigerate the assembled cheesecake cups for 2-3 hours, or until the filling is fully set and firm to the touch.
- Serve with Flair: Once chilled and set, top the cups with additional whipped cream, sprinkle crushed cookies on top, add mini gingerbread men, and sprinkle with cinnamon for a festive presentation.
Notes
- Use gluten-free or dairy-free alternatives to accommodate dietary preferences.
- Adjust spice quantities to suit your taste—add more or less ginger and cinnamon as preferred.
- The chilling time is necessary for the filling to set properly and achieve the right texture.
- For a vegan version, substitute cream cheese and whipped cream with plant-based alternatives.
- These cheesecake cups are best enjoyed within 1-2 days for freshness.