No-Bake Gingerbread Cheesecake Cups
These no-bake gingerbread cheesecake cups bring together the cozy spices of the holidays with the creamy decadence of cheesecake — all in a convenient, make-ahead dessert that's perfect for gatherings, gifting, or festive nights by the fire.
Equipment
- Mixing Bowls
- Electric Mixer
- Rubber Spatula
- Serving Cups or Glasses
Ingredients
Crust
- 1½ cups gingerbread cookies crushed
- ¼ cup unsalted butter melted
Cheesecake Filling
- 1½ cups cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1¼ cups heavy cream whipped to stiff peaks
Toppings
- whipped cream for topping
- crushed gingerbread cookies for garnish
- mini gingerbread men cookies optional, for decoration
- ground cinnamon optional, for dusting
Instructions
- In a medium bowl, combine crushed gingerbread cookies and melted butter. Divide among serving cups and press down gently to form a crust.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Add vanilla, ginger, cinnamon, nutmeg, and cloves. Mix until combined.
- Gently fold the whipped cream into the spiced cream cheese mixture until fully incorporated and fluffy.
- Spoon or pipe the cheesecake filling over the crust in each cup. Smooth the tops.
- Refrigerate the cups for 2–3 hours until set and firm.
- Just before serving, top with whipped cream, crushed cookies, optional mini gingerbread men, and a dusting of cinnamon.
- Serve chilled and enjoy the creamy, spiced holiday magic in every bite.
Notes
To make dairy-free, use vegan cream cheese and coconut whipped cream. For a unique twist, try spiced cookies or gingersnaps as a crust alternative. Great for gifting in mini jars!
Nutrition
Calories: 420kcalCarbohydrates: 25gProtein: 4gFat: 34gSaturated Fat: 20gCholesterol: 110mgSodium: 160mgPotassium: 110mgFiber: 1gSugar: 16gVitamin A: 1100IUCalcium: 80mgIron: 1.2mg
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