No-Bake Gingerbread Spice Cheesecake Cups

No-Bake Gingerbread Spice Cheesecake Cups are the perfect holiday dessert—creamy, spiced, and effortlessly festive. These individual cheesecake cups feature a luscious gingerbread-spiced filling layered over a crunchy graham cracker or gingersnap crust. With no oven required, they’re an easy yet impressive treat for Christmas parties, holiday gatherings, or a cozy night in.

Why You’ll Love This Recipe

• No baking required—quick and hassle-free
• Perfectly spiced with warm gingerbread flavors
• Great for portion control and individual servings
• Can be made ahead for easy entertaining
• Customizable with different toppings and mix-ins

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Gingersnap cookies or graham crackers, crushed
• Unsalted butter, melted

For the cheesecake filling:

• Cream cheese, softened
• Heavy cream
• Powdered sugar
• Molasses
• Vanilla extract
• Ground ginger, cinnamon, nutmeg, and cloves

For the topping (optional):

• Whipped cream
• Crushed gingersnaps
• Caramel drizzle or chocolate shavings

Directions

1. Make the crust:
   • Crush the gingersnap cookies or graham crackers into fine crumbs.
   • Mix with melted butter until combined.
   • Divide the mixture between serving cups and press down firmly to form a crust.
2. Prepare the cheesecake filling:
   • In a mixing bowl, beat the cream cheese until smooth.
   • Add powdered sugar, molasses, vanilla, and spices, then mix until combined.
   • In a separate bowl, whip the heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture.
3. Assemble the cheesecake cups:
   • Spoon or pipe the cheesecake filling over the crust in each cup.
   • Smooth the tops and refrigerate for at least 2 hours to set.
4. Garnish and serve:
   • Top with whipped cream, crushed cookies, or a caramel drizzle before serving.

Servings and Timing

• Servings: 6–8 cheesecake cups
• Prep Time: 15 minutes
• Chill Time: 2 hours

Variations

• Chocolate Twist: Add a layer of melted chocolate over the crust.
• Nutty Crunch: Mix chopped pecans or walnuts into the crust.
• Vegan Option: Use dairy-free cream cheese and coconut whipped cream.
• Boozy Version: Add a splash of rum or bourbon for extra warmth.

Storage/Reheating

• Storage: Keep covered in the fridge for up to 3 days.
• Freezing: Freeze for up to 1 month; thaw in the fridge before serving.
• Reheating: No reheating needed—enjoy chilled!

FAQs

Can I use store-bought gingerbread cookies?

Yes! Store-bought gingersnaps work great for the crust.

How long do these need to chill?

At least 2 hours, but overnight is even better for flavor.

Can I make this in a full-size cheesecake form?

Yes! Use a springform pan and refrigerate overnight before slicing.

What can I use instead of molasses?

Maple syrup or honey can work, but molasses gives the classic gingerbread flavor.

How do I make these cups extra festive?

Top with holiday sprinkles, mini gingerbread cookies, or cinnamon sticks.

Can I use Cool Whip instead of whipped cream?

Yes! Cool Whip can be used for convenience.

Can I make this recipe sugar-free?

Yes! Use a sugar substitute like erythritol or monk fruit.

What’s the best way to crush the cookies?

Use a food processor or place them in a zip-top bag and crush with a rolling pin.

Can I add a fruit layer?

Absolutely! A layer of caramelized apples or cranberry compote would be delicious.

Can I use a piping bag for the filling?

Yes! A piping bag makes the filling look extra smooth and professional.

Conclusion

No-Bake Gingerbread Spice Cheesecake Cups are the perfect holiday treat—rich, creamy, and full of warm gingerbread spices. They’re easy to make, require no oven time, and can be prepared ahead for stress-free entertaining. Whether served at a Christmas party or enjoyed as a cozy winter dessert, these cheesecake cups are sure to become a seasonal favorite!

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