No-Bake Gingerbread Cheesecake Cups start with a simple, spiced crust that comes together in minutes. You will need:
Table of Contents
No-Bake Gingerbread Cheesecake Cups
Individual gingerbread cheesecake cups with a spiced gingersnap crust and creamy no-bake filling. Perfect make-ahead holiday dessert that requires no oven.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
- For the Gingersnap Crust:
- 1 ½ cups gingersnap cookie crumbs (about 25 cookies)
- ¼ cup unsalted butter, melted
- 1 tablespoon brown sugar
- Pinch of salt
- For the Gingerbread Cheesecake Filling:
- 16 ounces full-fat cream cheese, softened to room temperature
- ½ cup powdered sugar
- ¼ cup molasses (not blackstrap)
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of salt
- 1 cup cold heavy whipping cream
- For Garnish (Optional):
- Additional whipped cream
- Crushed gingersnaps
- A dusting of cinnamon or cocoa powder
- Cinnamon sticks for decoration
Instructions
- Make the Crust: In a medium bowl, combine the gingersnap crumbs, melted butter, brown sugar, and salt. Mix until the crumbs are evenly moist and the mixture resembles wet sand.
- Prepare the Cheesecake Filling: In a large bowl, use an electric hand mixer or stand mixer to beat the softened cream cheese and powdered sugar until completely smooth and no lumps remain. Scrape down the sides of the bowl. Add the molasses, vanilla extract, ginger, cinnamon, nutmeg, cloves, and salt. Beat again until everything is fully incorporated and the mixture is a uniform, creamy brown color.
- Whip the Cream: In a separate, clean bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. Be careful not to over-whip.
- Combine Filling and Cream: Gently fold the whipped cream into the spiced cream cheese mixture. Use a spatula and a slow, folding motion to maintain as much air as possible. Continue until no white streaks remain and the filling is light and fluffy.
- Assemble the Cups: Evenly divide the crust mixture among 6-8 small glasses or jars. Press it down gently with the back of a spoon to form a compact base. Then, spoon or pipe the cheesecake filling over the crust, smoothing the top.
- Chill and Set: Cover the cups with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This chilling time allows the cheesecake cups to firm up perfectly.
Notes
Smart Substitutions: For gluten-free, use certified gluten-free gingersnaps. For dairy-free, use plant-based cream cheese and coconut cream instead of heavy whipping cream. If you don’t have molasses, use dark maple syrup (gingerbread flavor will be milder). Make sure cream cheese is fully softened to avoid lumps. Do not skip the 4-hour chill time. Store covered in refrigerator for up to 4 days, or freeze for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 415
- Sugar: 25g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 35g
- Protein: 5g
Ingredients
For the Gingersnap Crust:
1 ½ cups gingersnap cookie crumbs (about 25 cookies)
¼ cup unsalted butter, melted
1 tablespoon brown sugar
Pinch of salt
For the Gingerbread Cheesecake Filling:
16 ounces full-fat cream cheese, softened to room temperature
½ cup powdered sugar
¼ cup molasses (not blackstrap)
1 teaspoon pure vanilla extract
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch of salt
1 cup cold heavy whipping cream
For Garnish (Optional):
Additional whipped cream
Crushed gingersnaps
A dusting of cinnamon or cocoa powder
Cinnamon sticks for decoration
Smart Substitutions:
For a gluten-free version, use certified gluten-free gingersnaps. For a dairy-free alternative, swap the cream cheese for a plant-based version and use coconut cream instead of heavy whipping cream. If you don’t have molasses, you can use dark maple syrup, though the gingerbread flavor will be milder.
Timing for Your No-Bake Gingerbread Cheesecake Cups
Prep time: 20 minutes
Chill time: 4 hours (or overnight)
Total time: 4 hours 20 minutes (mostly hands-off)
This recipe is about 50% faster than baking a traditional cheesecake and requires no water baths or worrying about cracks. The active time is short, making it perfect for busy holiday schedules.
Step-by-Step Instructions for No-Bake Gingerbread Cheesecake Cups
Follow these simple steps for perfectly set, flavorful individual desserts.
Make the Crust
In a medium bowl, combine the gingersnap crumbs, melted butter, brown sugar, and salt. Mix until the crumbs are evenly moist and the mixture resembles wet sand.
Pro Tip: For the best texture, use a food processor to make your cookie crumbs. If you don’t have one, place the cookies in a zip-top bag and crush them with a rolling pin.Prepare the Cheesecake Filling
In a large bowl, use an electric hand mixer or a stand mixer fitted with the paddle attachment to beat the softened cream cheese and powdered sugar until completely smooth and no lumps remain. This is crucial for a silky texture. Scrape down the sides of the bowl. Add the molasses, vanilla extract, ginger, cinnamon, nutmeg, cloves, and salt. Beat again until everything is fully incorporated and the mixture is a uniform, creamy brown color.Whip the Cream
In a separate, clean bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. Be careful not to over-whip it into butter.Combine Filling and Cream
Gently fold the whipped cream into the spiced cream cheese mixture. Use a spatula and a slow, folding motion to maintain as much air as possible. Continue until no white streaks remain and the filling is light and fluffy.Assemble the Cups
Evenly divide the crust mixture among your serving cups (we use 6-8 small glasses or jars). Press it down gently with the back of a spoon to form a compact base. Then, spoon or pipe the cheesecake filling over the crust, smoothing the top.Chill and Set
Cover the cups with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This chilling time is non-negotiable as it allows the No-Bake Gingerbread Cheesecake Cups to firm up perfectly.
Nutritional Information for No-Bake Gingerbread Cheesecake Cups
These are a treat, but it’s helpful to know what you’re enjoying. Per serving (based on 8 servings):
Calories: ~415 | Fat: 30g | Saturated Fat: 18g | Carbohydrates: 35g | Sugar: 25g | Protein: 5g | Sodium: 280mg
The molasses provides a small amount of iron and calcium. For a lighter version, you can use reduced-fat cream cheese and a light whipped topping, though the texture may be slightly less rich.
Equipment Needed for No-Bake Gingerbread Cheesecake Cups
You do not need any fancy equipment for this recipe. A regular kitchen will have everything required:
Electric hand mixer or stand mixer
Mixing bowls (medium and large)
Measuring cups and spoons
Spatula
6-8 small glasses, jars, or ramekins for serving
Food processor or zip-top bag and rolling pin (for crushing cookies)
Why You Will Love This Recipe
These No-Bake Gingerbread Cheesecake Cups are a holiday game-changer for so many reasons.
They are incredibly easy. No oven, no baking skills required. If you can mix ingredients, you can make this dessert.
They are the perfect make-ahead dessert. Prepare them the day before your party and simply garnish before serving.
They offer individual portions. This makes them ideal for Holiday Party Desserts Easy to serve and look so charming as part of your Christmas Party Baking Ideas.
The flavor is pure holiday magic. The warm spices and creamy cheesecake are a combination that feels both nostalgic and special.
Healthier Alternatives for the Recipe
You can easily adapt these No-Bake Gingerbread Cheesecake Cups to fit different dietary needs without sacrificing flavor.
Gluten-Free: Use certified gluten-free gingersnap cookies for the crust.
Dairy-Free: Substitute the cream cheese for a high-quality vegan cream cheese and use chilled coconut cream (the solid part from a can) whipped with a little powdered sugar instead of heavy cream.
Lighter Option: Use Neufchâtel cheese (⅓ less fat cream cheese) and a light whipped topping. The molasses and spices will still provide deep flavor.
Sugar-Conscious: You can reduce the powdered sugar in the filling by a tablespoon or two, as the molasses adds significant sweetness.
Serving Suggestions
These cute individual desserts are incredibly versatile. Here are some ideas for serving your No-Bake Gingerbread Cheesecake Cups:
As a Standalone Dessert: They are perfect after a big holiday meal. Their small size is just right for a sweet finish.
Part of a Dessert Spread: Arrange them on a platter with other treats like my No-Bake Pumpkin Cheesecake Balls or Oreo Balls for a variety of textures and flavors.
With a Beverage Pairing: Serve them with a hot cup of coffee, spiced chai tea, or even a glass of cold milk. The creamy cheesecake pairs beautifully with warm drinks.
For a Festive Gathering: They are fantastic Holiday Dessert Appetizers or a sweet offering at a cookie exchange.
Common Mistakes to Avoid
Avoid these simple pitfalls to ensure your No-Bake Gingerbread Cheesecake Cups turn out perfectly every time.
Using cold cream cheese. This is the number one cause of a lumpy filling. Let your cream cheese sit on the counter for at least an hour until it’s soft and spreadable.
Overmixing the whipped cream. Once you add the whipped cream to the filling, fold gently. Vigorous mixing will deflate the cream and result in a denser, less fluffy cheesecake.
Skipping the chill time. The cups need those full 4 hours in the fridge to set properly. If you serve them too soon, the filling will be soft and runny.
Using the wrong molasses. Blackstrap molasses is very bitter and strong. For this recipe, use light or dark molasses for the best, balanced gingerbread flavor.
Storing Tips for the Recipe
These No-Bake Gingerbread Cheesecake Cups are fantastic for prepping in advance.
Refrigerator: Store covered in the refrigerator for up to 4 days. They often taste even better the next day as the flavors have more time to meld.
Freezer: You can freeze them for up to 1 month. Place the assembled cups in the freezer uncovered until solid, then wrap tightly in plastic wrap. Thaw in the refrigerator overnight before serving.
Make-Ahead: This is the ultimate make-ahead dessert. Assemble them completely up to two days before you need them. Add any whipped cream garnishes just before serving so they stay fresh and firm.
Conclusion
These No-Bake Gingerbread Cheesecake Cups truly capture the spirit of the season in a simple, no-fuss dessert. They are one of my favorite Unique Christmas Dishes to bring to gatherings because they always bring smiles. The combination of the spiced crust and the creamy, gingerbread-infused filling is pure comfort in a cup. I hope this recipe brings as much joy to your kitchen as it has to mine. It is the perfect answer when you are looking for Cute Christmas Desserts Ideas that are impressive yet incredibly simple.
If you love these, you might also enjoy my other no-bake holiday treats like Mini Pumpkin Cheesecake or the classic No-Bake Pumpkin Pie. Let me know how your No-Bake Gingerbread Cheesecake Cups turn out. Happy baking, or rather, happy no-baking.
FAQs about No-Bake Gingerbread Cheesecake Cups
How long do no-bake gingerbread cheesecake cups last?
No-bake gingerbread cheesecake cups typically last for 3-5 days when stored properly in an airtight container in the refrigerator. For best quality and flavor, consume within 3 days.
Can you freeze no-bake cheesecake cups?
Yes, you can freeze no-bake gingerbread cheesecake cups. Wrap them individually or place them in an airtight container, and they can be frozen for up to 1-2 months. Thaw in the refrigerator before serving.
What is the crust made of in gingerbread cheesecake?
The crust for no-bake gingerbread cheesecake cups is traditionally made from crushed gingerbread cookies or ginger snaps mixed with melted butter. This creates a flavorful, firm base for the creamy filling.
How do you make no-bake cheesecake firm?
To ensure a firm no-bake cheesecake, use full-fat cream cheese and heavy cream, and allow sufficient chilling time (at least 4-6 hours, preferably overnight). Some recipes also incorporate gelatin or stabilized whipped cream to enhance firmness.
What gives gingerbread its flavor?
Gingerbread gets its distinctive warm, spicy flavor primarily from a blend of ground ginger, cinnamon, cloves, and sometimes nutmeg. Molasses is also a key ingredient, contributing to its rich color and deep, sweet-spicy taste.
Can I make no-bake cheesecake without gelatin?
Yes, many no-bake cheesecake recipes, including gingerbread ones, can be made without gelatin. They rely on the fat content of cream cheese and the stiffness of properly whipped heavy cream (often with powdered sugar) to achieve a set texture after adequate chilling.
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