Go Back

No-Bake Gingerbread Cheesecake Cups

A rich and creamy holiday dessert featuring layers of gingerbread crust and cheesecake filling, perfect for festive gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Holiday
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups gingerbread cookies (crushed) Finely crushed
  • 1/4 cup unsalted butter (melted)
For the cheesecake filling
  • 1.5 cups cream cheese (softened) Make sure it's at room temperature for easy mixing
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1.25 cups heavy cream (whipped to stiff peaks)
For decoration
  • Additional whipped cream for topping
  • Crushed gingerbread cookies for garnish
  • Mini gingerbread men cookies for decoration
  • Ground cinnamon for dusting

Method
 

Prepare the Gingerbread Crust
  1. Crush the gingerbread cookies into fine crumbs and combine with melted butter in a bowl.
  2. Press the mixture into the bottom of serving cups to form the crust.
Make the Cheesecake Filling
  1. Beat softened cream cheese until fluffy in a large mixing bowl.
  2. Gradually add powdered sugar, vanilla, ground ginger, ground cinnamon, nutmeg, and cloves, mixing until combined.
  3. Gently fold in the whipped cream until just combined.
Assemble
  1. Spoon the cheesecake filling over the crust in each cup, covering generously.
  2. Cover with plastic wrap and chill for at least 4 hours or overnight.
Decorate
  1. Before serving, top each cup with whipped cream, crushed gingerbread cookies, a mini gingerbread man, and a dusting of ground cinnamon.
Serve
  1. Serve chilled for the best texture and flavor.

Notes

Use high-quality ingredients for the best flavors. Consider adjusting spices to your liking. Store leftovers in the fridge for up to three days.