No-Bake Gingerbread Cheesecake Cups Recipe

Introduction

These No-Bake Gingerbread Cheesecake Cups are a festive and effortless dessert perfect for the holiday season. Combining warm spices with creamy cheesecake filling, they require no oven and minimal prep. Enjoy these delightful cups at parties or as a cozy treat anytime.

Ingredients

• 1 ½ cups crushed gingerbread cookies
• ¼ cup melted butter
• 1 ½ cups cream cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 ¼ cups whipped cream
• Whipped cream for topping
• Crushed cookies, mini gingerbread men, and cinnamon for garnish

Instructions

1. Step 1: Mix the crushed gingerbread cookies with melted butter until combined to form a crust. Press this mixture firmly into the bottom of serving cups.
2. Step 2: In a bowl, beat the cream cheese with powdered sugar, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves until smooth and creamy.
3. Step 3: Gently fold the whipped cream into the spiced cream cheese mixture until the filling is light and fluffy.
4. Step 4: Spoon the cheesecake filling evenly over the cookie crusts in the cups.
5. Step 5: Refrigerate the cups for 2 to 3 hours to allow the cheesecake to set.
6. Step 6: Before serving, top each cup with additional whipped cream, crushed cookies, mini gingerbread men, and a sprinkle of cinnamon for garnish.

Tips & Variations

• For a stronger ginger flavor, add a pinch of freshly grated ginger to the filling.
• Swap gingerbread cookies with graham crackers and add extra cinnamon for a different twist.
• Make these cups up to 24 hours in advance; add toppings just before serving to keep them fresh and decorative.
• Use full-fat cream cheese for the creamiest texture and best flavor.

Storage

Store the cheesecake cups covered in the refrigerator for up to 2 days. To maintain the best texture and appearance, add whipped cream and garnish right before serving. If stored longer, the crust may soften slightly but will still taste delicious. Enjoy chilled or slightly softened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of whipped cream in the filling?

Whipped cream is essential for a light and fluffy filling. Using regular cream without whipping it first will result in a denser texture, so it’s best to use whipped cream as indicated.

Do I need to bake anything for this recipe?

No baking is needed. The crust is made from crushed gingerbread cookies mixed with butter and pressed into cups, and the filling sets in the refrigerator, making this a convenient no-bake dessert.

No-Bake Gingerbread Cheesecake Cups Recipe

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4.7 from 110 reviews

These No-Bake Gingerbread Cheesecake Cups are a delightful holiday dessert that combines a spiced gingerbread cookie crust with a creamy, fluffy cheesecake filling. Perfect for festive occasions and easy to prepare without an oven, this recipe delivers a sweet and warming treat topped with whipped cream and charming gingerbread decorations.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups crushed gingerbread cookies
• ¼ cup melted butter

Filling

• 1 ½ cups cream cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 ¼ cups whipped cream

Toppings

• Whipped cream for topping
• Crushed cookies for garnish
• Mini gingerbread men for garnish
• Cinnamon for garnish

Instructions

1. Prepare the crust: Mix the crushed gingerbread cookies with the melted butter until the mixture holds together. Press this mixture firmly into the bottoms of individual serving cups to form the crust layer.
2. Make the cheesecake filling: In a mixing bowl, beat the cream cheese with powdered sugar, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves until smooth and well combined.
3. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until the filling becomes light and fluffy, ensuring not to deflate the whipped cream.
4. Assemble the cups: Spoon the cheesecake filling evenly over the gingerbread crusts in the cups, smoothing the tops with a spatula.
5. Chill: Refrigerate the assembled cups for 2 to 3 hours to allow the cheesecake to set properly.
6. Add toppings and serve: Just before serving, top each cup with additional whipped cream, crushed gingerbread cookies, mini gingerbread men, and a sprinkle of cinnamon for festive presentation.

Notes

• Make this dessert up to 24 hours in advance for convenience; keep chilled and add toppings just before serving to maintain texture.
• Ensure the cream cheese is softened for easier mixing and smoother filling.
• If mini gingerbread men are unavailable, use other gingerbread themed decorations or sprinkles.
• This recipe can be doubled or tripled for larger gatherings.

Keywords: Gingerbread cheesecake, no-bake cheesecake, holiday dessert, festive dessert cups, gingerbread cookies, easy cheesecake, Christmas dessert