No-Bake Gingerbread Spice Cheesecake Cups are the perfect holiday treat! These individual desserts combine the creamy richness of cheesecake with the warm, festive flavors of gingerbread spices. They’re quick to assemble, require no baking, and are an elegant addition to your holiday table.
Ingredients
For the Crust:
- 1 cup gingerbread cookies, crushed
- 2 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup heavy whipping cream
For the Garnish:
- Whipped cream (optional)
- Crushed gingerbread cookies or holiday sprinkles
Instructions
- Prepare the Crust:
- Combine the crushed gingerbread cookies and melted butter in a small bowl.
- Divide the mixture evenly into serving cups, pressing it down lightly to form a crust layer.
- Make the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, ground ginger, cinnamon, and nutmeg. Mix until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Assemble the Cheesecake Cups:
- Spoon or pipe the cheesecake filling over the prepared crusts, filling the cups evenly.
- Smooth the tops with a spatula or the back of a spoon.
- Chill:
- Refrigerate the cheesecake cups for at least 2-3 hours or until firm.
- Garnish and Serve:
- Before serving, top with whipped cream, crushed gingerbread cookies, or holiday sprinkles as desired.
Serving and Storage Tips
- Serving: These cheesecake cups are best served chilled. For a more elegant presentation, layer them in clear glasses to showcase the crust and creamy filling.
- Storage: Cover the cups with plastic wrap or lids and store in the refrigerator for up to 3 days. They can also be made a day ahead for convenience.
FAQs
1. Can I use a different type of cookie for the crust?
Yes, graham crackers or speculoos cookies are great alternatives if gingerbread cookies aren’t available.
2. Can I make this dessert dairy-free?
Absolutely! Use dairy-free cream cheese and whipped topping to create a dairy-free version.
3. Can I freeze these cheesecake cups?
Yes, you can freeze them without the garnish for up to a month. Thaw in the refrigerator before serving and add the garnish fresh.
4. Can I add other spices or flavors?
Certainly! Feel free to adjust the spices or add a touch of orange zest for a citrusy twist.
Enjoy the deliciously festive flavors of these No-Bake Gingerbread Spice Cheesecake Cups at your next holiday gathering!
PrintNo-Bake Gingerbread Spice Cheesecake Cups
These delightful no-bake cheesecake cups are the perfect holiday dessert! With warm gingerbread spices and a creamy cheesecake filling, they’re easy to assemble and packed with festive flavors. Perfect for individual servings at gatherings!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
For Garnish
- Whipped cream
- Crushed gingerbread cookies or graham crackers
- A sprinkle of ground cinnamon
Instructions
- Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly coated.
- Divide the mixture evenly into serving cups or jars, pressing it down to form a firm crust layer. Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add powdered sugar, molasses, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix until fully combined.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Assemble the Cheesecake Cups:
- Spoon or pipe the cheesecake filling into the prepared cups over the crust layer. Smooth the tops if needed.
- Cover and chill in the refrigerator for at least 2 hours or until set.
- Garnish and Serve:
- Before serving, top each cup with whipped cream, a sprinkle of crushed gingerbread cookies or graham crackers, and a pinch of cinnamon for decoration.
Notes
- These cheesecake cups can be made a day ahead for convenience.
- For a gluten-free version, use gluten-free graham crackers.
- Adjust the spice levels to suit your taste preferences.