Description
Delight in these festive No-Bake Gingerbread Cheesecake Cups, combining the classic flavors of gingerbread and creamy cheesecake for a perfect holiday treat.
Ingredients
Scale
- 1 1/2 cups gingerbread cookies (crushed)
- 1/4 cup unsalted butter (melted)
- 1 1/2 cups cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups heavy cream (whipped to stiff peaks)
- Whipped cream (for topping)
- Crushed gingerbread cookies (for topping)
- Mini gingerbread men cookies (for decoration)
- Ground cinnamon (for dusting)
Instructions
- Prepare the gingerbread crust: In a mixing bowl, combine the crushed gingerbread cookies and melted butter. Press the mixture into the bottom of small dessert cups to form a firm crust.
- Make the cheesecake filling: In another bowl, beat the softened cream cheese until creamy and smooth. Gradually add in the powdered sugar, stirring until well-blended. Add the vanilla extract, ground ginger, cinnamon, nutmeg, and cloves. Mix until fully combined.
- Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture.
- Assemble the cheesecake cups: Spoon or pipe the cheesecake filling over the gingerbread crusts in each cup.
- Chill the cheesecake cups: Refrigerate for at least 4 hours or until set.
- Decorate: Top with whipped cream, crushed gingerbread cookies, and mini gingerbread men.
- Serve: Enjoy your delightful no-bake cheesecake cups!
Notes
Store in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, freeze without toppings for up to a month.
- Prep Time: 15
- Cook Time: 240
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg