Indulge in the warm flavors of the holiday season with our no-bake gingerbread cheesecake cups! These delightful treats are not only delicious but also incredibly easy to make, making them perfect for any occasion.

Why You’ll Love This Recipe?

The combination of gingerbread and creamy cheesecake creates a decadent and festive dessert.
With no baking required, this recipe is quick and hassle-free, perfect for busy schedules.

These cheesecake cups are great for meal prep, so you can enjoy a sweet treat throughout the week.

Ingredient Notes:

Gingerbread cookie crumbs: add a spicy and aromatic flavor to the dessert.
Unsalted butter, melted: binds the ingredients together for a firm base.

Cream cheese, softened: provides a rich and creamy texture to the cheesecake.
Powdered sugar: adds sweetness and helps thicken the filling.
Ground ginger, ground cinnamon, and vanilla extract: enhance the gingerbread flavor profile.

Whipped cream: adds a light and fluffy topping to the cheesecake cups.

Step-by-Step Instructions:

In a bowl, mix gingerbread cookie crumbs and melted butter.
Press the mixture into the bottom of individual serving cups.

In another bowl, beat cream cheese, powdered sugar, ginger, cinnamon, and vanilla extract until smooth.
Spoon the cheesecake filling over the crust in each cup.
Refrigerate for at least 2 hours or until set.

Top with whipped cream before serving.

Helpful Tips:

For a stronger ginger flavor, increase the amount of ground ginger.
Substitute graham cracker crumbs for gingerbread crumbs for a milder taste.

Store cheesecake cups in the refrigerator for up to 3 days.
Add a sprinkle of cinnamon or nutmeg on top for a decorative touch.

Expert Tips for the Best Results:

Use full-fat cream cheese for a richer and creamier texture.

Chill the mixing bowl and beaters before whipping the cream for better results.
Allow the cheesecake cups to set in the refrigerator for a minimum of 2 hours for the best consistency.

Serving Suggestions:

Pair these gingerbread cheesecake cups with a hot cup of coffee or spiced apple cider for a cozy treat.

No-Bake Gingerbread Cheesecake Cups Recipe

Storage and Reheating Tips:

Store leftover cheesecake cups in an airtight container in the refrigerator. To reheat, let them sit at room temperature for a few minutes to soften slightly.

Frequently Asked Questions:

Can I use store-bought gingerbread cookies instead of making crumbs? Yes, you can crush store-bought cookies to use as crumbs.
Can I freeze these cheesecake cups? While they can be frozen, the texture may change slightly upon thawing.

How can I prevent the whipped cream from deflating? Whip the cream just until stiff peaks form, being careful not to overmix.

Conclusion:

Try out our no-bake gingerbread cheesecake cups for a delightful holiday dessert that is sure to impress your guests. Don’t forget to share your feedback and tag us in your creations!

No-Bake Gingerbread Cheesecake Cups Recipe

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Author: Emily

Prep Time: 15 mins
Cook Time: No-cook
Total Time: 1 hour

Yield: 6–8 servings 1x
Category: Desserts
Method: No-cook

Cuisine: American
Diet: Vegetarian

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Description

Indulge in the rich flavors of gingerbread and creamy cheesecake with these no-bake gingerbread cheesecake cups. A perfect holiday dessert that requires no oven time!

Ingredients

Scale

Gingerbread Crust:

- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup unsalted butter, melted

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

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Instructions

Prepare the Gingerbread Crust: Mix gingerbread cookie crumbs with melted butter. Press into cups.
Make the Cheesecake Filling: Beat cream cheese, sugar, spices, and vanilla until smooth. Fold in whipped cream.
Assemble: Layer the gingerbread crust with the cheesecake filling. Chill before serving.

Notes

You can top with additional whipped cream or sprinkle with cinnamon for garnish.
These cups can be made ahead and stored in the refrigerator until ready to serve.