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No-Bake Gingerbread Cheesecake Cups

A festive and creamy dessert featuring a spiced cheesecake layer on a buttery gingerbread crust, perfect for the holidays and requires no baking.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 6 cups
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups gingerbread cookie crumbs
  • 0.25 cups unsalted butter, melted
For the filling
  • 16 oz cream cheese, softened Ensure it's at room temperature for smooth mixing.
  • 0.5 cups powdered sugar
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 0.5 cups whipped cream

Method
 

Preparation
  1. In a bowl, combine gingerbread cookie crumbs and melted butter until it resembles wet sand.
  2. Press the crumb mixture evenly into the bottom of your serving cups or glasses.
Filling
  1. In a separate bowl, beat the softened cream cheese and powdered sugar until it’s smooth and creamy.
  2. Add ground ginger, cinnamon, and vanilla extract to the cream cheese mixture and mix well.
  3. Gently fold in the whipped cream until everything is combined.
Assembly
  1. Spoon or pipe the cream cheese filling over the crust in each cup.
  2. Refrigerate for at least 2 hours before serving to let it set.
Serving
  1. Garnish with extra spices or whipped cream if you’re feeling fancy!

Notes

Store in the fridge for up to 5 days. Can be frozen, but texture may change. For an extra kick, consider adding fresh ginger or substituting the cookies for favorites. For a twist, add pumpkin spice or a vegan option using dairy-free cream cheese.