Go Back

No-Bake Gingerbread Cheesecake Cups

These delightful No-Bake Gingerbread Cheesecake Cups encapsulate the warm flavors of gingerbread in a creamy, decadent dessert that’s simple to prepare and perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dessert, Holiday Treat
Cuisine: American, Holiday
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups gingerbread cookie crumbs Use classic gingerbread cookies for authentic flavor.
  • 0.25 cups unsalted butter, melted Ensure it’s fully melted but not too hot.
For the Filling
  • 16 oz cream cheese, softened Should be at room temperature.
  • 0.5 cups powdered sugar Adjust sweetness to preference.
  • 1 teaspoon ground ginger Use fresh ginger if possible.
  • 0.5 teaspoon ground cinnamon Adds warmth to the recipe.
  • 1 teaspoon vanilla extract Use pure vanilla for best flavor.
  • 0.5 cups whipped cream Homemade is best, ensure stabilized.

Method
 

Preparation
  1. In a mixing bowl, combine gingerbread cookie crumbs and melted butter until the mixture resembles wet sand.
  2. Press the crumb mixture evenly into the bottom of serving cups or glasses.
  3. In a large bowl, beat softened cream cheese and powdered sugar until smooth.
  4. Mix in ground ginger, ground cinnamon, and vanilla extract until well combined.
  5. Gently fold in whipped cream until just combined to keep it airy.
  6. Spoon or pipe the cream cheese filling over the crust in each cup.
  7. Cover and refrigerate for at least 2 hours before serving.
  8. Garnish with extra whipped cream, a sprinkle of cinnamon, or grated chocolate before serving.

Notes

These cups can be made 2-3 days in advance. Store in the fridge, and they can last up to 3 days. Avoid garnishing until you are ready to serve.