No-Bake Gingerbread Cheesecake Cups
These festive No-Bake Gingerbread Cheesecake Cups feature a crisp gingersnap crust topped with velvety cheesecake filling infused with molasses, cinnamon, ginger and nutmeg. Perfect for holiday entertaining with minimal effort and maximum festive flavor.
Ingredients
For the Crust
- 2 cups gingersnap cookies crushed (about 8 ounces)
- 5 tablespoons unsalted butter melted
- 1 tablespoon brown sugar
- Pinch of salt
For the Filling
- 16 ounces cream cheese softened (2 standard packages)
- 2/3 cup powdered sugar
- 2 tablespoons molasses not blackstrap
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup heavy whipping cream whipped to stiff peaks
For Garnish
- Extra whipped cream
- Crushed gingersnap cookies
- Mini gingerbread cookies optional
- Dash of cinnamon or cocoa powder
Instructions
- Prepare the crust: In a food processor, pulse gingersnap cookies until they become fine crumbs. Add melted butter, brown sugar, and salt, then pulse until the mixture resembles wet sand and holds together when pressed.
- Form the base: Divide the cookie mixture evenly among your serving glasses or ramekins (about 2-3 tablespoons per cup). Press firmly into the bottom to create a compact base. Set aside.
- Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl frequently to ensure no lumps remain.
- Add sweeteners and flavorings: Add the powdered sugar, molasses, vanilla extract, cinnamon, ginger, nutmeg, and cloves to the cream cheese. Beat on medium speed until completely incorporated and smooth, about 1-2 minutes.
- Fold in whipped cream: Using a rubber spatula, gently fold the whipped heavy cream into the cream cheese mixture until just combined. Be careful not to overmix, as this will deflate the whipped cream and reduce the fluffiness of your filling.
- Assemble the cups: Spoon or pipe the cheesecake filling over the crust in each glass, leaving a small space at the top for garnish. Smooth the tops with the back of a spoon or an offset spatula.
- Chill thoroughly: Cover the cups with plastic wrap and refrigerate for at least 3 hours or overnight to allow the filling to set and flavors to meld.
- Add final touches: Just before serving, garnish each cup with a dollop of whipped cream, a sprinkle of crushed gingersnap cookies, a mini gingerbread cookie if using, and a light dusting of cinnamon or cocoa powder.
Notes
- For a smoother filling, ensure your cream cheese is properly softened to room temperature before beating.
- If you don’t have serving glasses, you can use small mason jars, wine glasses, or even clear plastic cups for a portable option.
- The dessert can be made up to 2 days ahead and stored covered in the refrigerator—just add the garnishes right before serving.
- For a more pronounced gingerbread flavor, increase the spices slightly or add 1/2 teaspoon of freshly grated ginger.
- To save time, you can use store-bought whipped topping instead of freshly whipped cream.