No-Bake Gingerbread Cheesecake Cups
Indulge in these delightful No-Bake Gingerbread Cheesecake Cups, featuring a creamy cheesecake filling atop a buttery gingerbread crust, perfect for easy holiday gatherings.
Ingredients
For the crust
- 1.5 cups gingerbread cookie crumbs
- 1/4 cup unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream
Instructions
Preparation
- Combine gingerbread cookie crumbs and melted butter in a bowl until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of your serving cups or glasses.
- 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—no overmixing!
- Spoon or pipe the cream cheese filling over the crust in each cup.
- Refrigerate for at least 2 hours before serving to set.
- Garnish with additional spices or whipped cream if desired before serving.
Notes
These cheesecake cups can be stored in the fridge for up to 3 days. Avoid freezing as it may ruin the texture. Try making your own whipped cream for extra fluffiness and consider ingredient swaps for variations.