Go Back
Delicious no-bake gingerbread cheesecake cups, perfectly layered for a festive dessert.

Festive No-Bake Gingerbread Cheesecake Cups

These festive no-bake gingerbread cheesecake cups are an easy and delicious dessert, perfect for the holidays. With a gingersnap crust and a spiced cream cheese filling, they require at least 4 hours of chilling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 8 cups
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 10-12 ounces Gingersnap Cookies (for crust)
  • 1/2 cup Unsalted Butter, melted (for crust)
Cheesecake Filling
  • 16 ounces Cream Cheese, full-fat, softened
  • 1 cup Powdered Sugar, sifted
  • 2 tablespoons Molasses, unsulphured
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/8 teaspoon Ground Cloves
  • 1 cup Heavy Cream, chilled
  • 1 teaspoon Vanilla Extract
Optional Garnish
  • Additional whipped cream
  • gingersnap crumbs
  • small gingerbread cookies
  • chocolate drizzle
  • caramel sauce
  • chopped nuts
  • orange zest
  • rum/liqueur

Equipment

  • Food processor
  • Zip-top bag
  • Mixing bowls
  • hand mixer or stand mixer

Method
 

Preperation
  1. Pulse gingersnap cookies in a food processor or crush them in a zip-top bag until fine crumbs form.
  2. Transfer cookie crumbs to a bowl, add melted butter, and stir until moistened.
  3. Divide the crumb mixture among 6-8 serving cups, press firmly into the bottoms, and refrigerate.
Making the filling
  1. Beat softened cream cheese in a large bowl on medium speed for 2-3 minutes until smooth, scraping the sides as needed.
  2. Gradually add powdered sugar, then beat in molasses, ginger, cinnamon, nutmeg, and cloves until well combined.
  3. In a separate bowl, whip chilled heavy cream and vanilla extract on high speed until stiff peaks form.
  4. Gently fold one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until smooth.
Assembly and Service
  1. Spoon or pipe the cheesecake filling over the chilled gingersnap crusts in each cup, smoothing the tops.
  2. Cover and refrigerate for at least 4 hours, or preferably overnight, to set.
  3. Before serving, garnish with whipped cream, gingersnap crumbs, or a small gingerbread cookie if desired, then enjoy.

Notes

For best results, ensure all dairy ingredients are well-chilled before whipping!