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No-Bake Gingerbread Cheesecake Cups

Indulge in these creamy, layered No-Bake Gingerbread Cheesecake Cups filled with spiced goodness, perfect for holiday gatherings without the need for an oven.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups gingerbread cookie crumbs Can use store-bought cookies if desired.
  • 1/4 cup unsalted butter, melted Allows the crust to hold together.
Filling
  • 16 oz cream cheese, softened Best at room temperature for easy mixing.
  • 1/2 cup powdered sugar Sweetens the filling.
  • 1 teaspoon ground ginger Enhances the ginger flavor.
  • 1/2 teaspoon ground cinnamon Adds warmth and spice.
  • 1 teaspoon vanilla extract For additional flavor.
  • 1/2 cup whipped cream Lightens the filling texture.

Method
 

Preparation
  1. Combine gingerbread cookie crumbs and melted butter in a bowl until the mixture resembles wet sand.
  2. Press the crumb mixture evenly into the bottom of serving cups or glasses.
  3. In a separate bowl, beat softened cream cheese and powdered sugar until smooth.
  4. Add ground ginger, cinnamon, and vanilla extract to the cream cheese mixture and mix well.
  5. Fold in whipped cream gently until combined — no overmixing!
  6. Spoon or pipe the cream cheese filling over the crust in each cup.
  7. Refrigerate for at least 2 hours before serving to set.
  8. Garnish with additional spices or whipped cream if desired before serving.

Notes

These cheesecake cups can be stored in the fridge for up to 5 days. Avoid freezing to maintain texture. Feel free to add toppings like chocolate drizzle or crushed gingerbread cookies for extra flavor.