Easy No-Bake Gingerbread Cheesecake Cups (Print version)
Creamy gingerbread cheesecake cups layered with buttery cookie crumbs, warm spices, and whipped cream for an easy no-bake holiday dessert.
# Ingredients:
For the crust
01 -
1 1/2 cups (150 g) finely crushed gingersnap cookies
02 -
4 tablespoons (56 g) unsalted butter, melted
03 -
1 tablespoon packed brown sugar
04 -
Pinch of fine salt
For the cheesecake filling
05 -
8 oz (225 g) full-fat block cream cheese, softened
06 -
1/2 cup (60 g) powdered sugar
07 -
2 tablespoons unsulphured molasses
08 -
1 teaspoon vanilla extract
09 -
1 teaspoon ground ginger
10 -
3/4 teaspoon ground cinnamon
11 -
1/8 teaspoon ground nutmeg
12 -
1/8 teaspoon ground cloves
13 -
1 cup (240 ml) cold heavy whipping cream
For topping
14 -
1 cup (240 ml) whipped cream
15 -
2 tablespoons crushed gingersnap cookies
16 -
6 small gingersnap or mini gingerbread cookies, optional
# Instructions:
01 -
Stir gingersnap crumbs, melted butter, brown sugar, and salt together until evenly moistened. Divide among 6 small cups and press lightly into an even layer.
02 -
In a large bowl, beat softened cream cheese and powdered sugar for 1-2 minutes until smooth and creamy. Scrape the bowl well.
03 -
Beat in molasses, vanilla, ginger, cinnamon, nutmeg, and cloves until the mixture is evenly combined and lightly tan.
04 -
In a separate cold bowl, whip the heavy cream to soft peaks. It should hold gentle folds without looking dry or grainy.
05 -
Fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and stop when no white streaks remain.
06 -
Spoon or pipe the cheesecake filling over the crusts. Cover and refrigerate for at least 2 hours, or up to 24 hours.
07 -
Top each cup with whipped cream, crushed gingersnaps, and a small cookie if using. Serve cold.
# Good to know:
01 -
Chill for at least 2 hours before serving for the best set.
02 -
Best served within 24 hours, though leftovers keep up to 3 days refrigerated.
03 -
Use regular unsulphured molasses, not blackstrap molasses.