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No-Bake Gingerbread Spice Cheesecake Cups

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

These No-Bake Gingerbread Spice Cheesecake Cups are creamy, spiced, and packed with holiday flavors in every bite! A buttery gingerbread cookie crust is layered with a silky no-bake cheesecake filling infused with warm cinnamon, ginger, and nutmeg. Topped with whipped cream and a sprinkle of cookie crumbs, they make an elegant yet effortless holiday dessert.


Ingredients

Units Scale

For the Gingerbread Crust:

  • 1 cup crushed gingerbread cookies (or gingersnaps)
  • 2 tablespoons melted butter
  • 1 tablespoon brown sugar (optional, for extra sweetness)

For the Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 tablespoon molasses (for classic gingerbread flavor)
  • 1 cup heavy whipping cream

For Topping:

  • Whipped cream
  • Extra crushed gingerbread cookies
  • A sprinkle of cinnamon or nutmeg

Instructions

Make the Gingerbread Crust:

  1. In a bowl, combine crushed gingerbread cookies, melted butter, and brown sugar.
  2. Divide the mixture evenly into 4-6 small cups or jars and press down lightly to form a crust.

2. Prepare the Cheesecake Filling:

  1. In a mixing bowl, beat cream cheese and powdered sugar until smooth.
  2. Add vanilla, cinnamon, ginger, nutmeg, cloves (if using), and molasses and mix until well combined.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

3. Assemble & Chill:

  1. Spoon or pipe the cheesecake filling over the crust in each cup.
  2. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

4. Garnish & Serve:

  1. Top with whipped cream, crushed cookies, and a dusting of cinnamon or nutmeg before serving.

Notes

  • Make-Ahead: These cheesecake cups can be made 1-2 days in advance and stored in the refrigerator.
  • Crust Alternative: Use graham crackers + ½ teaspoon gingerbread spice if you don’t have gingerbread cookies.
  • Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream.
  • Extra Flavor: Drizzle with caramel sauce or a sprinkle of sea salt for extra indulgence.