No-Bake Gingerbread Cheesecake Cups
A delightful and creamy dessert combining the flavors of gingerbread and cheesecake, perfect for holiday gatherings.
Ingredients
For the crust
- 1.5 cups gingerbread cookies (crushed) This will form the crust.
- 0.25 cups unsalted butter (melted) Necessary for binding your crust.
For the cheesecake filling
- 1.5 cups cream cheese (softened) The creamy base of your cheesecake filling.
- 0.5 cups powdered sugar Sweetens the filling beautifully.
- 1 teaspoon vanilla extract Adds depth to the flavor.
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves Brings the gingerbread character.
- 1.25 cups heavy cream (whipped to stiff peaks) Makes your filling light and airy.
For decoration
- Whipped cream, crushed gingerbread cookies, mini gingerbread men cookies, ground cinnamon These are for decoration.
Instructions
Prepare the crust
- In a bowl, combine the crushed gingerbread cookies and melted butter. Mix until well combined.
Create the cheesecake filling
- In another bowl, beat the softened cream cheese, powdered sugar, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves until smooth.
Fold in the whipped cream
- Gently fold the whipped cream into the cheesecake mixture until fully incorporated, creating a light and fluffy filling.
Assemble the cups
- Spoon or pipe the cookie mixture into the bottom of serving cups, then layer with the cheesecake filling.
Chill
- Cover the cups and refrigerate for at least 3 hours until set.
Decorate
- Before serving, top with additional whipped cream, crushed gingerbread cookies, and garnish with mini gingerbread men and a dusting of cinnamon.
Notes
For best taste, use high-quality ingredients. Store in the refrigerator covered tightly with plastic wrap for 4-5 days. Prepare a day in advance for better flavors.