When the holidays roll around, there’s nothing cozier than the smell of gingerbread spices filling the kitchen. These Gingerbread Cheesecake Cups bring that magic to life — no baking required! With a buttery gingerbread cookie base, a velvety cream cheese filling, and a sprinkle of crushed cookies on top, these little cups are festive, creamy, and oh-so-delicious.
Whether you’re hosting a holiday party, making a sweet gift, or just craving something comforting and easy, these no-bake mini desserts are the answer.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Dessert | 20 minutes | 0 minutes | 6 cups | ~310 kcal |
Ingredients You’ll Need
For the Cookie Crust
- 1 ½ cups crushed gingerbread cookies (or gingersnaps)
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- 1 cup whipped topping (or homemade whipped cream)
- ¼ cup brown sugar
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish
- Crushed gingerbread cookies
- Whipped cream or a light dusting of cinnamon
Step-By-Step Instructions
- Make the Crust:
In a medium bowl, combine crushed gingerbread cookies and melted butter. Stir until the crumbs are evenly coated and look like wet sand. - Layer the Base:
Spoon 2–3 tablespoons of the crust mixture into small serving cups or jars. Press down lightly with the back of a spoon to form a firm base. - Mix the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Add brown sugar, molasses, vanilla, and spices. Mix until creamy and well blended. - Fold in the Whipped Cream:
Gently fold in the whipped topping until the mixture is fluffy and light. Be careful not to overmix — you want that airy texture! - Assemble the Cups:
Pipe or spoon the cheesecake mixture over the crust layer in each cup. Smooth the tops or swirl them for a pretty finish. - Chill and Garnish:
Refrigerate for at least 1–2 hours to let the flavors set. Before serving, top with a dollop of whipped cream and a sprinkle of crushed cookies.
Helpful Notes & Tips
- Make Ahead: You can prepare these cheesecake cups up to 2 days in advance — just keep them covered in the fridge.
- Texture Tip: For extra crunch, add a few small gingerbread cookie chunks between the crust and filling.
- Storage: Store covered in the refrigerator for up to 3–4 days. Not freezer-friendly due to the whipped topping.
Recipe Variations
- Chocolate Gingerbread Twist: Add 2 tablespoons of cocoa powder to the filling for a chocolatey holiday spin.
- Lighter Option: Use reduced-fat cream cheese and light whipped topping for a lower-calorie version.
- Spice It Up: Add a touch more cinnamon or nutmeg for a warmer flavor, or drizzle caramel sauce over the top for extra sweetness.
Serving Suggestions
- Serve these in mini mason jars or clear dessert cups for an elegant presentation.
- Pair with hot cocoa, herbal tea, or a sparkling apple cider mocktail for the perfect festive touch.
- Add a sprinkle of cinnamon or a mini gingerbread cookie on top for a charming holiday look.
Conclusion
These Gingerbread Cheesecake Cups are the kind of dessert that brings everyone together — cozy, creamy, and filled with festive spice. They’re simple enough for beginners but special enough to impress your guests. Enjoy them chilled after a hearty holiday meal, or make a batch to share with friends and family.