Go Back
–+ servings
Gingerbread Cheesecake Cups

Irresistible Gingerbread Cheesecake Cups for Festive Cheer

No-Bake Gingerbread Cheesecake Cups are an easy, festive dessert perfect for holiday gatherings, featuring a creamy, spiced filling that captures the essence of traditional gingerbread.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 cups
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Gingerbread Cookies Crushed; substitute with graham crackers for a milder taste.
  • 4 tablespoons Unsalted Butter Melted
For the Cheesecake Filling
  • 8 ounces Cream Cheese Softened; can swap with mascarpone or dairy-free cream cheese.
  • 1/2 cup Powdered Sugar Granulated sugar may be used but could change the overall texture.
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Ground Ginger Adjust levels to personal preference.
  • 1/2 teaspoon Ground Cinnamon Adjust levels to personal preference.
  • 1/4 teaspoon Ground Nutmeg Adjust levels to personal preference.
  • 1/4 teaspoon Ground Cloves Adjust levels to personal preference.
For the Whipped Cream Topping
  • 1 cup Heavy Cream Whipped to stiff peaks; non-dairy whipped cream can be used.
  • 1/2 cup Whipped Cream For decoration.
  • 1/4 cup Crushed Gingerbread Cookies For decoration; crushed graham crackers can be utilized.
  • 8 Mini Gingerbread Men For decoration; can be swapped with chocolate chips or seasonal candies.

Equipment

  • Medium bowl
  • Large mixing bowl
  • Spatula
  • serving cups

Method
 

Step‑by‑Step Instructions
  1. Prepare the Gingerbread Crust: In a medium bowl, combine the crushed gingerbread cookies with melted butter until it resembles wet sand. Divide this mixture among serving cups and press it into the bottom to form a sturdy crust.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth, about 2-3 minutes. Gradually mix in vanilla extract and warm spices.
  3. Fold in Whipped Cream: Gently fold whipped cream into the cheesecake mixture using a spatula until fluffy. Be careful not to deflate the whipped cream.
  4. Assemble the Cheesecake Cups: Spoon or pipe the cheesecake mixture over the prepared crusts. Smooth the tops with a spatula.
  5. Chill: Place the cheesecake cups in the refrigerator for 2-3 hours until the filling feels firm. This is crucial for achieving the perfect texture.
  6. Decorate: Top each cheesecake cup with whipped cream, sprinkle with crushed gingerbread cookies, and add mini gingerbread men as decoration.
  7. Serve: Enjoy the cheesecake cups chilled. Their creamy texture and festive presentation make them an irresistible dessert.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 0.5mg

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 2 months. Thaw in the fridge for about 4-6 hours before serving.

Tried this recipe?

Let us know how it was!