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No-Bake Gingerbread Cheesecake Cups

A creamy and rich no-bake dessert bursting with gingerbread flavor, perfect for holiday gatherings and cozy nights.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 4 cups
Course: Dessert, Sweet Treat
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

Cheesecake Mixture
  • 8 oz cream cheese, softened Make sure the cream cheese is softened for easier mixing.
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream Whip to soft peaks for best results.
  • 1 tsp vanilla extract
Spices
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
Assembly
  • 1 cup gingerbread cookies, crushed For layering.
  • to taste Additional crushed gingerbread cookies for topping

Method
 

Preparation
  1. In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth.
  2. In another bowl, whip the heavy cream with the vanilla extract until soft peaks form.
  3. Gradually fold the whipped cream into the cream cheese mixture until well combined.
  4. Add the ground ginger, cinnamon, nutmeg, and allspice to the mixture, folding gently until incorporated.
Assembly
  1. In serving cups, layer the crushed gingerbread cookies and the cheesecake mixture, starting and finishing with the cheesecake layer.
  2. Top with additional crushed gingerbread cookies.
Chilling
  1. Refrigerate for at least 2 hours before serving.

Notes

These cheesecake cups can be made up to two days in advance. Store in an airtight container in the fridge or freeze if needed. For a vegan version, substitute cream cheese with coconut cream.