Description
Deliciously creamy and spiced, these No-Bake Gingerbread Cheesecake Cups combine the flavors of gingerbread with a smooth cheesecake filling for a perfect holiday treat.
Ingredients
Scale
- 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.
- Beat softened cream cheese and powdered sugar in a bowl until smooth.
- Incorporate ground ginger, ground cinnamon, and vanilla extract into the cream cheese mixture and mix thoroughly.
- Gently fold whipped cream into the cream cheese mixture until well combined.
- Spoon or pipe the cream cheese filling over the crust in each cup.
- Refrigerate the assembled cups for at least 2 hours to allow them to set.
- Optionally garnish with additional spices or whipped cream before serving.
Notes
- Make sure the cream cheese is at room temperature for easier mixing.
- Allow the cheesecake cups to chill longer if possible for a firmer texture.
- This recipe can be made a day in advance for best flavor development.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg