No-Bake Gingerbread Cheesecake Cups

These No-Bake Gingerbread Cheesecake Cups are the perfect festive dessert, combining the classic flavors of gingerbread with the creamy richness of cheesecake – all without turning on the oven.

Every holiday season, my kitchen fills with the scents of ginger, cinnamon, and nutmeg.

This recipe came to life one snowy evening when I craved cheesecake but couldn’t bear the thought of waiting hours for it to bake.

I combined my love for gingerbread and cheesecake into these adorable cups, and they’ve been a family favorite ever since.

Why You’ll Love This

1. No oven required: Perfect for busy days or when you want to keep the kitchen cool.
2. Quick to prepare: You can whip these up in just 20 minutes.
3. Perfectly portioned: Individual cups make serving easy and mess-free.
4. Holiday flavors: The warm spices and creamy texture scream festive cheer.

Ingredients

• Crust:
  • 1 cup crushed gingerbread cookies
  • 2 tablespoons melted butter
• Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup heavy whipping cream, whipped to stiff peaks
• Topping:
  • Whipped cream
  • Crushed gingerbread cookies or holiday sprinkles

Step-by-Step Instructions

1. Prepare the crust: Mix crushed gingerbread cookies and melted butter until combined. Divide the mixture evenly into serving cups and press down to form a crust.
2. Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks and set aside.
3. Make the cheesecake filling: Beat cream cheese until smooth. Add powdered sugar, vanilla extract, cinnamon, and ginger, and mix until well combined.
4. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
5. Assemble the cups: Spoon or pipe the cheesecake filling over the crust in each cup.
6. Add toppings: Garnish with whipped cream, crushed gingerbread cookies, or sprinkles.
7. Chill and serve: Refrigerate for at least 2 hours to set. Serve chilled and enjoy!

Tips for Success

1. Use room-temperature cream cheese: This ensures a smooth and creamy filling.
2. Don’t overmix the whipped cream: Gently folding preserves its airy texture.
3. Prep ahead: These cups can be made a day in advance, making them perfect for parties.
4. Choose the right cups: Small mason jars or clear dessert cups work great for presentation.

Nutrition Facts

Approximate per serving (based on 6 servings):

• Calories: 320
• Fat: 24g
• Carbohydrates: 22g
• Protein: 3g

Common Questions

1. Can I make this recipe gluten-free? Yes, use gluten-free gingerbread cookies for the crust to make this dessert suitable for gluten-free diets.

2. How long can I store these cups? They can be stored in the refrigerator for up to 3 days in an airtight container.

3. Can I freeze these cheesecake cups? While the texture may slightly change, you can freeze them for up to 1 month. Thaw in the fridge before serving.

4. What can I use instead of gingerbread cookies? Crushed graham crackers or speculoos cookies are great alternatives.

With these No-Bake Gingerbread Cheesecake Cups, you’ll bring a touch of festive magic to any occasion.

Wishing you a season filled with love, laughter, and delicious desserts!