No-Bake Gingerbread Cheesecake Cups
Delightful cups featuring a creamy, spiced cheesecake filling atop a crunchy gingerbread crust, perfect for festive gatherings and easy to prepare ahead of time.
Ingredients
For the crust
- 1.5 cups gingerbread cookie crumbs You can substitute with graham cracker crumbs if necessary.
- 0.25 cups unsalted butter, melted
For the filling
- 16 oz cream cheese, softened Ensure it's at room temperature for smoother mixing.
- 0.5 cups powdered sugar
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.5 cups whipped cream Can be substituted with cool whip or whipped coconut cream for a dairy-free option.
Instructions
Preparation
- In a bowl, combine the gingerbread cookie crumbs with the melted butter until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of small serving cups or glasses.
- In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Add the ground ginger, cinnamon, and vanilla extract into the cream cheese mixture, mixing until fully integrated.
- Gently fold in the whipped cream until the mixture is well combined and fluffy.
- Spoon or pipe the cream cheese filling over the crust in each cup, filling them generously.
- Refrigerate for at least 2 hours to let them set before serving. Optionally, garnish with extra spices or whipped cream before serving.
Notes
Store in the refrigerator for 3-4 days, or freeze (without toppings) for up to a month. Thaw overnight in the refrigerator before serving. Consider garnishing with cinnamon, caramel sauce, or pomegranate seeds for an elevated presentation.