Description
No-Bake Gingerbread Cheesecake Cups are festive, individual-sized desserts featuring a spiced cookie crust and creamy, warmly spiced cheesecake filling. Served in cups or jars, they’re easy, elegant, and perfect for the holiday season.
Ingredients
- 1 cup crushed gingerbread cookies or gingersnaps
- 3 tbsp melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg (optional)
- 1/8 tsp cloves (optional)
- 1 1/2 cups whipped topping or homemade whipped cream
- Optional garnishes: additional whipped cream, cookie crumbs, mini gingerbread men, sprinkles
Instructions
- Combine crushed cookies and melted butter. Mix until fully combined.
- Divide cookie mixture into cups or jars and press gently to form the crust layer.
- In a bowl, beat softened cream cheese with powdered sugar, vanilla, and spices until smooth.
- Fold in whipped topping gently until fluffy and fully incorporated.
- Spoon or pipe the cheesecake filling over the crust in each cup. Smooth the tops.
- Refrigerate for at least 2 hours to set.
- Garnish with whipped cream, cookie crumbs, or festive toppings before serving.
Notes
- Add a swirl of caramel or molasses for deeper flavor.
- Layer with spice cake or use chocolate cookie crumbs for variation.
- Use reduced-fat cream cheese and skip extra toppings for a lighter version.
- Serve in clear cups or jars for a festive presentation.
- Best made ahead and garnished just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 18g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
