No-Bake Gingerbread Cheesecake Cups (Printer-Friendly)
Creamy no-bake cheesecake cups with gingerbread crust and cinnamon-spiced filling served chilled.
# List of Ingredients:
→ Crust
01 -
15 gingerbread cookies
02 -
6 tablespoons unsalted butter
→ Filling
03 -
8 ounces cream cheese, softened
04 -
1/2 cup powdered sugar
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon ground ginger
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon ground nutmeg
09 -
1/4 teaspoon ground cloves
10 -
1 cup heavy cream, whipped
→ Decoration
11 -
1 cup whipped cream
12 -
1/2 cup crushed gingerbread cookies
13 -
6 mini gingerbread men cookies
14 -
1 teaspoon ground cinnamon
# Preparation Steps:
01 -
Combine crushed gingerbread cookies with melted unsalted butter until mixture resembles wet sand. Press evenly into the bottom of serving cups to form a firm base.
02 -
In a large bowl, beat softened cream cheese with powdered sugar until smooth. Add vanilla extract and spices; mix well. Gently fold in whipped heavy cream until fully incorporated.
03 -
Spoon or pipe filling over crust in each cup, smoothing the surface with a spatula. Fill cups nearly to the top, leaving space for garnish.
04 -
Cover cups with plastic wrap and refrigerate for 2 to 3 hours to set the filling and meld flavors.
05 -
Top each cup with a dollop of whipped cream, sprinkle crushed gingerbread cookies, add mini gingerbread men cookies, and dust with ground cinnamon. Serve chilled.
# Additional Suggestions:
01 -
Use vegan cream cheese and coconut cream to make this dessert dairy-free.
02 -
Replacing gingerbread cookies in the crust with graham crackers offers a different flavor profile.