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No-Bake Gingerbread Cheesecake Cups

No-Bake Gingerbread Cheesecake Cups for a Cozy Holiday Treat

Indulge in these No-Bake Gingerbread Cheesecake Cups, a perfect treat for the holidays.
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Prep Time 30 minutes
Chill Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 cups
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Gingerbread Cookies Substitute with gluten-free ginger snaps if needed.
  • 4 tbsp Unsalted Butter Use margarine for a dairy-free option.
For the Filling
  • 8 oz Cream Cheese Swap for vegan cream cheese for a dairy-free version.
  • 1/2 cup Powdered Sugar Can substitute with coconut sugar for a natural sweetener.
  • 1/4 cup Molasses Substitute with honey or maple syrup if unavailable.
  • 1 tsp Vanilla Extract Consider using a vanilla bean for a more intense aroma.
  • 1 tsp Ground Ginger Adjust amounts based on preference for spice levels.
  • 1 tsp Cinnamon Adjust amounts based on preference for spice levels.
  • 1/4 tsp Nutmeg Adjust amounts based on preference for spice levels.
  • 1/4 tsp Cloves Adjust amounts based on preference for spice levels.
  • 1 cup Whipped Topping Use coconut whipped topping for a vegan option.
For Garnish
  • 1/4 cup Crushed Gingerbread Cookies Sprinkle on top before serving for extra crunch and flavor.

Equipment

  • Food Processor
  • mixing bowl
  • Electric mixer
  • Mason jars
  • spatula
  • piping bag

Method
 

Prepare the Crust
  1. Place the gingerbread cookies in a food processor and pulse until fine crumbs. Melt the unsalted butter and mix with cookie crumbs until combined. Press firmly into the bottom of each mason jar. Chill in the refrigerator for 15 minutes.
Make the Filling
  1. Beat softened cream cheese with an electric mixer on medium speed until smooth. Gradually add powdered sugar, molasses, and vanilla extract, mixing until fully incorporated. Scrape down the sides and add ground ginger, cinnamon, nutmeg, and cloves. Mix until everything is well combined.
Add Whipped Topping
  1. Gently fold in the whipped topping using a spatula until fully combined. Be careful not to overmix.
Assemble the Cups
  1. Layer the cheesecake filling over the chilled crust in each mason jar. Smooth the tops and return to the refrigerator for at least 1 hour.
Serve and Garnish
  1. Top each cheesecake cup with whipped cream and sprinkle with crushed gingerbread cookies before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUCalcium: 50mgIron: 0.5mg

Notes

These cups can be prepared 1-2 days in advance for best flavor. Ensure to keep covered in the refrigerator.

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