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No-Bake Gingerbread Cheesecake Cups

Festive, creamy cheesecake cups with the cozy flavor of gingerbread, ideal for holiday gatherings and make-ahead desserts.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 cups
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed gingersnap cookies or gingerbread cookies You can also use spiced graham crackers.
  • 5 tablespoons unsalted butter, melted
  • 1 pinch fine sea salt
For the filling
  • 16 ounces cream cheese, softened to room temp Room temperature ensures a silky filling.
  • 1/3 cup packed brown sugar
  • 1/3 cup powdered sugar, sifted
  • 2 tablespoons unsulphured molasses Adds depth to the flavor.
  • 1.5 teaspoons pure vanilla extract
  • 1 teaspoon lemon juice, optional but recommended Helps balance the flavors.
  • 1.75 teaspoons gingerbread spice blend More to taste.
  • 1 cup cold heavy cream Whipped to soft peaks.
Toppings
  • softly whipped cream, crushed cookies, mini gingerbread people, or a dusting of cinnamon Choose toppings based on preference.

Method
 

Preparation
  1. Stir cookie crumbs with melted butter and salt. Press a couple tablespoons into the bottom of small cups or jars.
  2. Beat cream cheese with brown sugar and powdered sugar until smooth. Mix in molasses, vanilla, lemon juice, and gingerbread spice.
  3. In a separate bowl, whip heavy cream to soft peaks. Fold gently into the cream cheese mixture to keep it airy.
  4. Spoon filling over crusts, cover, and chill at least 4 hours. Overnight is best for structure and flavor.
  5. Top and serve cold.

Notes

Chill long enough for best flavor and texture. Can be made a day ahead; store covered in the fridge. Top right before serving.