No-bake gingerbread cheesecake cups (Print-Friendly Version)
Creamy gingerbread cheesecake cups with a spiced crust, ideal for festive occasions.
# Ingredients You’ll Need:
→ Crust
01 -
1 1/2 cups gingerbread cookie crumbs
02 -
1/4 cup unsalted butter, melted
→ Filling
03 -
16 oz cream cheese, softened
04 -
1/2 cup powdered sugar
05 -
1 teaspoon ground ginger
06 -
1/2 teaspoon ground cinnamon
07 -
1 teaspoon vanilla extract
08 -
1/2 cup whipped cream
# How to Make It:
01 -
Combine gingerbread cookie crumbs and melted butter in a bowl until mixture resembles wet sand.
02 -
Press the crumb mixture evenly into the bottom of serving cups or glasses.
03 -
Beat softened cream cheese and powdered sugar until smooth in a separate bowl.
04 -
Incorporate ground ginger, ground cinnamon, and vanilla extract into the cream cheese mixture, mixing thoroughly.
05 -
Gently fold whipped cream into the cream cheese mixture until combined.
06 -
Spoon or pipe the cream cheese filling atop the crust in each cup.
07 -
Refrigerate for a minimum of 2 hours to allow the filling to firm up before serving.
08 -
Optionally garnish with additional spices or whipped cream prior to serving.
# Extra Tips:
01 -
Ensure cream cheese is softened beforehand for a smooth texture. Freshly ground spices enhance flavor intensity. Prepare up to one day in advance and store refrigerated.