Description
These No-Bake Gingerbread Cheesecake Cups combine the rich creaminess of cheesecake with warm gingerbread spices, making them a perfect festive treat for the holiday season.
Ingredients
- 1 1/2 cups gingerbread cookies, crushed
- 1/4 cup unsalted butter, melted
- 1 1/2 cups cream cheese, softened
- 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 1/4 cups heavy cream, whipped to stiff peaks
- Whipped cream (for topping)
- Crushed gingerbread cookies (for garnish)
- Mini gingerbread men cookies (for decoration)
- Ground cinnamon (for dusting)
Instructions
- Prepare the gingerbread crust: In a mixing bowl, combine the crushed gingerbread cookies with melted butter. Press the mixture into the bottom of small cups or glasses to form a base.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar, vanilla extract, ginger, cinnamon, nutmeg, and cloves; mix until well blended. Fold in the whipped heavy cream gently until fully incorporated.
- Assemble the cheesecake cups: Spoon the cheesecake mixture over the crust layer in each cup, filling them until approximately 3/4 full. Tap gently on the counter to settle the mixture.
- Chill the cheesecake cups: Cover the cups with plastic wrap and refrigerate for at least 240 minutes, or overnight if possible, to allow them to set.
- Decorate: Once set, top with whipped cream, crushed gingerbread cookies, mini gingerbread men, and a light dusting of ground cinnamon.
- Serve: Enjoy immediately or keep refrigerated until you’re ready to share.
Notes
These cheesecake cups are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. They can also be prepared in advance before decorating.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American