Description
These No-Bake Gingerbread Cheesecake Cups offer a delightful holiday treat combining the warm spices of gingerbread cookies with creamy cheesecake filling. This easy-to-make dessert requires no baking, making it perfect for quick preparations during festive gatherings or cozy winter nights. The rich cream cheese filling with hints of ginger and cinnamon sits atop a buttery gingerbread crumb crust, finished with a dollop of whipped cream for a light and indulgent finish.
Ingredients
Scale
Crust
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup unsalted butter, melted
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
- Prepare the crust: In a medium bowl, combine the gingerbread cookie crumbs and melted unsalted butter until the mixture resembles wet sand.
- Form the crust layer: Spoon the crumb mixture evenly into serving cups or glasses, pressing gently to create a solid base layer. Chill in the refrigerator while preparing the filling to help it set.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, ground ginger, ground cinnamon, and vanilla extract, mixing until all ingredients are fully incorporated and the texture is smooth.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture to lighten the texture, creating a soft, fluffy filling.
- Assemble the cups: Spoon or pipe the cheesecake filling over the chilled gingerbread crust in each cup, smoothing the top with a spoon or spatula.
- Chill before serving: Refrigerate the assembled cups for at least 2 hours to allow the cheesecake filling to firm up and flavors to meld.
- Serve: Optionally garnish with extra whipped cream or a sprinkle of ground cinnamon before serving chilled.
Notes
- For a dairy-free version, substitute cream cheese and whipped cream with plant-based alternatives.
- To make gingerbread cookie crumbs, simply crush store-bought gingerbread cookies in a food processor or by hand.
- These cups can be prepared a day ahead; just keep refrigerated until ready to serve.
- Adjust sweetness by varying powdered sugar as per taste preference.
Keywords: No-bake, Gingerbread, Cheesecake, Holiday dessert, Easy dessert, Thanksgiving dessert, Christmas dessert