No-Bake Gingerbread Cheesecake Cups
These No-Bake Gingerbread Cheesecake Cups are elegant yet simple treats filled with spicy gingerbread flavors and a creamy cheesecake filling, perfect for any occasion.
Ingredients
Crust
- 1.5 cups gingerbread cookie crumbs Use crushed store-bought gingerbread cookies or homemade.
- 0.25 cups unsalted butter, melted Real butter provides a rich flavor.
Filling
- 16 oz cream cheese, softened Ensure cream cheese is at room temperature for smooth mixing.
- 0.5 cups powdered sugar Start with less if you prefer less sweetness.
- 1 teaspoon ground ginger Adjust to taste for spiciness.
- 0.5 teaspoon ground cinnamon Provides warmth and depth to the filling.
- 1 teaspoon vanilla extract Adds flavor complexity.
- 0.5 cups whipped cream Lightens the filling; fold gently to maintain airiness.
Instructions
Prepare Crust
- Combine gingerbread cookie crumbs and melted butter in a bowl until mixture resembles wet sand.
- Press a handful between your fingers; it should hold together without being greasy. If it feels crumbly, add a teaspoon of melted butter and press again.
- Press the crumb mixture evenly into the bottom of serving cups or glasses, using the back of a spoon to create a neat crust.
- Chill the cups for 10 minutes to help the crust set before adding the filling.
Make Filling
- In a separate bowl, beat softened cream cheese and powdered sugar until smooth.
- Add ground ginger, cinnamon, and vanilla extract to the cream cheese mixture and mix well.
- Fold in whipped cream gently until combined, keeping the mixture light and airy.
Assemble
- Spoon or pipe the cream cheese filling over the crust in each cup, filling them to about three quarters full.
- Smooth the top or add a swirl for a polished finish.
- Refrigerate for at least 2 hours before serving to set, preferably overnight.
Serve
- Garnish with additional spices or whipped cream before serving.
- Serve cold and enjoy the contrast of crisp crust and silky filling.
Notes
Store the finished cups in the refrigerator for up to 4 days. To freeze, wrap in plastic wrap and place in an airtight container for up to 1 month. Can use other cookies for crust, like graham crackers for a different flavor.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 12gSodium: 300mgFiber: 1gSugar: 18g
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