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To make No-Bake Gingerbread Cheesecake Cups, you need a few simple items. This recipe combines delightful flavors with easy steps. Here’s what you’ll need: - 1 cup ginger snap cookie crumbs - 4 tablespoons unsalted butter, melted - 16 oz 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 cup heavy whipping cream - 1/4 cup molasses - Garnish: crushed ginger snap cookies - Optional: whipped cream Each ingredient adds a unique taste. The ginger snap cookie crumbs create a crunchy base. Unsalted butter binds the crumbs together, giving the crust its richness. Cream cheese is the star of the filling, offering smoothness and creaminess. Powdered sugar sweetens the mix, while vanilla adds a warm flavor. The spices—ginger, cinnamon, and nutmeg—bring the gingerbread taste to life. Heavy whipping cream makes the filling airy and light. Molasses adds depth and a rich sweetness. Gather these ingredients to create a treat that is both fun and festive. You’ll love how easy it is to whip up these delightful cheesecake cups! {{ingredient_image_2}} First, we need to make the crust. In a medium bowl, combine the ginger snap cookie crumbs with melted unsalted butter. Use a fork to stir until the crumbs are completely coated. The mixture should feel like wet sand. Next, take six dessert cups and evenly distribute the crumb mixture into each one. Press down firmly to form a solid crust. This step is key for a good base for your cheesecake. Now, let’s make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer. You want it to be smooth and creamy, with no lumps. Gradually add in the powdered sugar, vanilla extract, ground ginger, ground cinnamon, and ground nutmeg. Mix well until everything is blended together. You should have a nice, even mixture. Next, we’ll whip the heavy cream. In another bowl, use a hand mixer to whip the heavy cream until stiff peaks form. This takes about 3 to 5 minutes. Be careful not to over-whip, or it can get grainy. Then, gently fold the whipped cream into the cream cheese mixture. Use a spatula and carefully combine until no white streaks remain. The mixture should feel fluffy and airy. Now, it’s time to add some molasses. Fold it gently into the cheesecake mixture. This gives it that rich flavor we love in gingerbread. Once combined, spoon the filling into each dessert cup over the crust. Fill them right to the top for a truly indulgent treat. Cover each cheesecake cup with plastic wrap. Place them in the fridge for at least 4 hours, but overnight is even better. This chill time allows the flavors to meld and the filling to set. Before serving, sprinkle crushed ginger snap cookies on top for some added crunch. If you like, add a dollop of whipped cream for extra sweetness. Enjoy this delightful treat! To make the crust just right, use ginger snap cookie crumbs. These crumbs give a nice spice flavor. Mix them well with melted butter. Aim for a texture like wet sand. This mix should hold together when pressed. Press the crust firmly into the dessert cups. Use the back of a spoon or your fingers. Make sure it is packed tightly. A solid crust will hold the filling well and add texture. Softened cream cheese is key for a smooth filling. Take it out of the fridge ahead of time. Let it sit for at least 30 minutes. This helps it mix well without lumps. When mixing, use an electric mixer. Start on low speed to combine. Then, increase to medium speed for a creamy texture. Stop mixing when no lumps are left. Whipping heavy cream is easy if you know the tricks. Use cold cream for the best results. A chilled bowl also helps it whip faster. Whip until stiff peaks form, about 3-5 minutes. Watch closely to avoid over-whipping. Over-whipped cream can turn grainy. You want it light and fluffy for the cheesecake. Pro Tips Use Fresh Spices: For the best flavor, ensure your ground spices are fresh. Old spices can lose their potency and affect the overall taste of your cheesecake. Let Cream Cheese Soften: Make sure your cream cheese is at room temperature before mixing. This helps achieve a super smooth filling without lumps. Chill Longer for Best Results: While 4 hours is the minimum chilling time, letting the cheesecake cups sit overnight will enhance the flavors and improve the texture. Experiment with Toppings: Feel free to get creative with your garnishes! Consider adding a drizzle of caramel or a sprinkle of cocoa powder for an extra touch. {{image_4}} You can change the spices to give these cheesecake cups a twist. Try using allspice or cardamom instead of ginger. These spices add unique flavors to the mix. You can also swap out cream cheese for mascarpone. This makes the filling richer and creamier. The mascarpone gives a nice Italian touch to the dessert. If you want a different crust, consider using graham crackers or chocolate cookies. Both options add a new flavor that pairs well with the filling. For those who need gluten-free options, use gluten-free ginger snap cookies. They work very well and keep the taste just right. When it comes to toppings, the sky's the limit. You can sprinkle crushed ginger snap cookies on top for extra crunch. Another idea is to add a drizzle of caramel or chocolate sauce. Seasonal toppings, like candied pecans or pumpkin spice, can also bring joy to your cups. These small additions can elevate your dessert and make it more festive. Store your no-bake gingerbread cheesecake cups in the fridge. Use an airtight container to keep them fresh. Place a layer of plastic wrap on top of the cups before sealing. This will help prevent any off-flavors from getting in. The cheesecake cups can last for about 3 to 4 days in the fridge. When storing leftovers, be sure to keep them in their dessert cups. This helps maintain their shape and texture. If you need to stack them, use parchment paper between each cup to avoid sticking. You can freeze the cheesecake cups if you want to save some for later. To freeze, wrap each cup with plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible from the bag. This will help prevent freezer burn. When you’re ready to enjoy them again, take them out of the freezer. Place the cups in the fridge to thaw overnight. For best results, avoid thawing them at room temperature. This helps keep the texture creamy and delicious. Enjoy your sweet treats any time! No-Bake Gingerbread Cheesecake Cups last in the fridge for about five days. Keep them covered tightly. This helps maintain their freshness. If you notice any changes in smell or texture, it's best to toss them. Yes, you can make these cups ahead of time. Prepare them up to two days before serving. Just remember to chill them well. This allows the flavors to blend beautifully. For best results, add the garnish just before serving. You can use low-fat cream cheese, but it might change the texture. The cheesecake may end up less creamy. If you want to keep it light, consider using a mix of low-fat and full-fat cream cheese. This keeps it rich while cutting some calories. You now have a complete guide to making No-Bake Gingerbread Cheesecake Cups. We covered ingredients, step-by-step instructions, and tips for success. You learned how to create a delicious crust and a smooth filling, as well as ways to customize and store your dessert. These cheesecake cups are perfect for any occasion, bringing holiday flavors to your table. Try them out and enjoy the rich, spicy taste. I hope you find joy in making this delightful treat that your friends and family will love.

Decadent No-Bake Gingerbread Cheesecake Cups

Delicious individual cheesecake cups with a gingerbread twist, perfect for the holidays.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 cup ginger snap cookie crumbs
  • 4 tablespoons unsalted butter, melted
  • 16 oz 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 cup heavy whipping cream
  • 1 4 cup molasses
  • 1 to taste crushed ginger snap cookies for garnish
  • 1 to taste whipped cream for topping (optional)

Instructions
 

  • In a medium mixing bowl, combine the ginger snap cookie crumbs with the melted unsalted butter. Stir until the cookie crumbs are thoroughly coated in butter, resulting in a mixture that resembles wet sand.
  • Evenly distribute the crumb mixture across six dessert cups, pressing down firmly to create a solid crust at the bottom of each cup for stability and texture.
  • In a separate large mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy, ensuring no lumps remain.
  • Gradually add the powdered sugar, vanilla extract, ground ginger, cinnamon, and nutmeg to the cream cheese. Mix well until all ingredients are fully incorporated and the mixture is homogeneous.
  • In another bowl, use a hand mixer to whip the heavy cream until stiff peaks form. This should take about 3-5 minutes. Be careful not to over-whip, as this can turn the cream grainy.
  • Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care to maintain the lightness of the whipped cream. Mix until no white streaks remain, and the mixture is fluffy and airy.
  • Take the molasses and fold it gently into the cheesecake mixture. This will give it a deep, rich flavor reminiscent of traditional gingerbread.
  • Spoon the creamy cheesecake filling into each dessert cup over the prepared ginger snap crust, filling them right to the brim for an indulgent treat.
  • Cover the cheesecake cups with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, to allow the flavors to meld and the filling to set perfectly.
  • Before serving, generously sprinkle crushed ginger snap cookies on top for added texture and garnish with a dollop of whipped cream, if desired, for an extra touch of sweetness.

Notes

For best results, chill overnight.
Keyword cheesecake, dessert cups, gingerbread, no-bake