No-Bake Gingerbread Cheesecake Cups Recipe
Introduction
These No-Bake Gingerbread Cheesecake Cups are a delightful holiday treat that combines warm spices with creamy cheesecake and a crunchy gingerbread crust. Ready in just 20 minutes (plus chilling time), they make an easy and festive dessert for any occasion.
Ingredients
- 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 garnish)
- Mini gingerbread men cookies (for garnish)
- Ground cinnamon (for dusting, optional)
Instructions
- Step 1: In a medium bowl, combine the crushed gingerbread cookies and melted butter. Stir until well mixed and the crumbs hold together.
- Step 2: Divide the mixture evenly between serving cups, pressing it down firmly to form a crust at the bottom of each cup.
- Step 3: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Step 4: Add the vanilla extract, ground ginger, cinnamon, nutmeg, and cloves to the cream cheese mixture. Mix until well combined.
- Step 5: Gently fold in the whipped heavy cream, taking care not to deflate it, until the filling is light and fluffy.
- Step 6: Spoon or pipe the cheesecake filling over the gingerbread crust in each cup and smooth the tops with a spatula or spoon.
- Step 7: Refrigerate the cheesecake cups for at least 2 to 3 hours, or until the filling is set and firm.
- Step 8: Before serving, top each cup with a dollop of whipped cream, sprinkle with crushed gingerbread cookies, and place a mini gingerbread man cookie on top. Optionally, dust lightly with ground cinnamon.
- Step 9: Serve and enjoy this festive, creamy dessert perfect for holiday gatherings or winter treats.
Tips & Variations
- For a stronger ginger flavor, add an extra 1/2 teaspoon of ground ginger to the filling mixture.
- If you prefer, substitute the gingerbread cookie crust with graham cracker crumbs mixed with cinnamon.
- Use a piping bag to create a neater presentation for the cheesecake filling.
- Try adding a drizzle of caramel or molasses on top for an extra touch of sweetness.
Storage
Store the cheesecake cups covered in the refrigerator for up to 3 days. They are best enjoyed chilled and should be kept cold until serving. If needed, allow them to sit at room temperature for 10-15 minutes before serving for a creamier texture. Do not freeze, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecake cups ahead of time?
Yes, these cheesecake cups can be prepared a day in advance and stored in the refrigerator. This allows the flavors to meld and the filling to set perfectly.
What can I use if I don’t have gingerbread cookies?
If gingerbread cookies aren’t available, you can substitute with graham crackers or speculoos cookies. Adding a pinch of cinnamon and ginger to the crust mix can help mimic the gingerbread flavor.
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No-Bake Gingerbread Cheesecake Cups Recipe
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
Description
Delightful No-Bake Gingerbread Cheesecake Cups featuring a spiced gingerbread crust and creamy cheesecake filling, topped with whipped cream and festive gingerbread decorations. Perfect for holiday gatherings or winter treats, these cups require no baking and come together quickly.
Ingredients
Gingerbread Crust
- 1 1/2 cups gingerbread cookies, crushed
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 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
Decorations
- Whipped cream, for topping
- Crushed gingerbread cookies, for garnish
- Mini gingerbread men cookies, for garnish
- Ground cinnamon, for dusting (optional)
Instructions
- Prepare the gingerbread crust: In a medium bowl, combine the crushed gingerbread cookies with melted butter. Stir well until the mixture holds together when pressed.
- Form the crusts: Evenly divide the gingerbread mixture into serving cups, pressing firmly to create a solid crust layer at the bottom.
- Make the cheesecake filling: In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Add vanilla extract, ground ginger, cinnamon, nutmeg, and cloves; mix until well combined.
- Fold in whipped cream: Gently fold the whipped heavy cream into the cream cheese mixture, careful to keep the filling light and fluffy without deflating the cream.
- Assemble cheesecake cups: Spoon or pipe the filling evenly over the gingerbread crust in each cup. Smooth the tops with a spatula or the back of a spoon for an even finish.
- Chill: Refrigerate the assembled cheesecake cups for at least 2 to 3 hours until the filling is firm and set.
- Decorate: Before serving, top each cup with a dollop of whipped cream. Sprinkle crushed gingerbread cookies on top and add a mini gingerbread man cookie for a festive touch. Optionally, dust lightly with ground cinnamon.
- Serve: Enjoy these no-bake gingerbread cheesecake cups as a perfect holiday dessert or winter treat!
Notes
- Make sure cream cheese is softened to room temperature for smoother mixing.
- Gently folding the whipped cream into the filling helps maintain a light, airy texture.
- Crush gingerbread cookies finely for a more uniform crust texture.
- Chilling time is crucial for the cheesecake to set properly.
- This recipe can be made a day in advance; store in the refrigerator covered tightly.
- For a lighter version, substitute heavy cream with whipped coconut cream for a dairy-free option (not tested).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: gingerbread cheesecake, no-bake dessert, holiday dessert, cheesecake cups, gingerbread cookies, festive dessert
