introduction
These No-Bake Gingerbread Cheesecake Cups are easy and tasty. They use gingerbread crumbs for a spicy crust and a smooth cream cheese filling. You make them fast and chill until set. They are great for holidays or a sweet treat.
why make this recipe
- It is quick and needs no oven.
- The gingerbread flavor feels warm and seasonal.
- You can make small cups for parties or large servings for family.
- It needs simple ingredients that are easy to find.
how to make No-Bake Gingerbread Cheesecake Cups
Follow these simple steps in order. Press the crust, mix the filling, add to cups, and chill until firm.
Ingredients :
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream
Directions :
- Combine gingerbread cookie crumbs and melted butter in a bowl until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of serving cups or glasses.
- In a separate bowl, beat softened cream cheese and powdered sugar until smooth.
- Add ground ginger, cinnamon, and vanilla extract to the cream cheese mixture and mix well.
- Fold in whipped cream gently until combined.
- Spoon or pipe the cream cheese filling over the crust in each cup.
- Refrigerate for at least 2 hours before serving to set.
- Garnish with additional spices or whipped cream if desired before serving.
how to serve No-Bake Gingerbread Cheesecake Cups
Serve cold. Add a small dollop of whipped cream on top. Sprinkle a pinch of cinnamon or ground ginger for color. You can add a small cookie or candied ginger for garnish. Serve in small cups for a party or larger glasses for a dessert plate.
how to store No-Bake Gingerbread Cheesecake Cups
Cover the cups with plastic wrap or place in an airtight container. Keep in the refrigerator for up to 3 days. Do not freeze — the texture may change when thawed.
tips to make No-Bake Gingerbread Cheesecake Cups
- Soften the cream cheese to room temperature for a smooth filling.
- Press the crust firmly so it holds when you scoop the filling.
- Fold whipped cream in gently to keep the filling light.
- Chill at least 2 hours, longer is fine and helps the flavors meld.
- Use piping bag for neat cups if you want a clean look.
variation (if any)
- Add a layer of apple compote or pumpkin puree for a fall twist.
- Stir in chopped candied ginger or toffee bits into the filling for more texture.
- Use graham cracker crumbs mixed with ginger spices if you do not have gingerbread cookies.
FAQs
Q: Can I use regular cookies instead of gingerbread?
A: Yes. Use spiced cookies or graham crackers and add a little ginger and cinnamon.
Q: Can I make these ahead?
A: Yes. Make them a day ahead and keep in the fridge. They stay fresh for up to 3 days.
Q: Can I make this recipe dairy-free?
A: You can try vegan cream cheese and a dairy-free whipped topping. The texture will be slightly different.
Q: How many cups does this recipe make?
A: It depends on cup size. With small 4-ounce cups, expect about 6 to 8 servings.
Q: Do I need to chill them longer than 2 hours?
A: Two hours is fine, but chilling 4 hours or overnight gives a firmer set and better flavor.
Conclusion
For a similar idea and more tips, see this recipe: No-Bake Gingerbread Spice Cheesecake Cups – Ready in One …
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No-Bake Gingerbread Cheesecake Cups
- Total Time: 120 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
These No-Bake Gingerbread Cheesecake Cups feature a spicy gingerbread crust and a creamy filling, making them a quick and delightful dessert for the holidays.
Ingredients
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream
Instructions
- Combine gingerbread cookie crumbs and melted butter in a bowl until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of serving cups or glasses.
- In a separate bowl, beat softened cream cheese and powdered sugar until smooth.
- Add ground ginger, cinnamon, and vanilla extract to the cream cheese mixture and mix well.
- Fold in whipped cream gently until combined.
- Spoon or pipe the cream cheese filling over the crust in each cup.
- Refrigerate for at least 2 hours before serving to set.
- Garnish with additional spices or whipped cream if desired before serving.
Notes
Soften the cream cheese to room temperature for a smooth filling. Press the crust firmly to hold when scooping the filling. Chill for longer for better flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: no-bake, gingerbread, cheesecake, dessert, holiday