Description
These No-Bake Gingerbread Cheesecake Cups are the ultimate holiday dessert—rich, creamy cheesecake layered over a spiced ginger cookie crust, all crowned with whipped cream and mini gingerbread men. With bold seasonal spices and a no-bake method, they’re easy to prep ahead and perfect for holiday parties, cookie exchanges, or cozy nights in. We’ve doubled the batch and added a few warm, delicious twists to make them extra special.
Ingredients
For the Gingerbread Crust:
3 cups crushed gingerbread cookies
½ cup unsalted butter, melted
For the Spiced Cheesecake Filling:
3 cups cream cheese, softened
1 cup powdered sugar
2 tsp vanilla extract
2 tsp ground ginger
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp allspice (optional, for extra warmth)
2½ cups heavy cream, whipped to stiff peaks
For Topping & Decoration:
Whipped cream or dairy-free topping
Crushed gingerbread cookies
Mini gingerbread men
Ground cinnamon or cocoa powder (for dusting)
Optional: drizzle of caramel or maple syrup
Instructions
Make the Crust: Mix crushed gingerbread cookies with melted butter. Press a few spoonfuls into the bottom of 16 small serving cups or jars. Chill while preparing filling.
Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and all spices. Mix well until creamy.
Fold in Whipped Cream: Gently fold whipped cream into the spiced cream cheese mixture until fluffy and combined.
Assemble: Pipe or spoon the filling over the crust in each cup. Smooth the tops.
Chill: Refrigerate for at least 2–3 hours until set.
Decorate & Serve: Top with whipped cream, a sprinkle of cookie crumbs, a dusting of cinnamon, and a mini gingerbread man for charm.
- Prep Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 320
- Carbohydrates: 28g