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No-Bake Gingerbread Cheesecake Cups

Festive individual dessert cups featuring a buttery gingerbread cookie crust and creamy, spiced cheesecake filling topped with whipped cream and mini gingerbread cookies. No baking required.
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Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 3 hours
Total Time 20 minutes
Servings: 8 portions
Course: Dessert, Holiday
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups gingerbread cookies crushed into fine crumbs
  • 0.25 cup unsalted butter melted
  • 12 oz cream cheese softened to room temperature (30-60 minutes)
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 1.25 cups heavy cream cold, whipped to stiff peaks
  • whipped cream for topping
  • crushed gingerbread cookies for garnish
  • mini gingerbread men cookies for decoration
  • ground cinnamon for dusting

Equipment

  • 8 serving cups or 8-oz glasses
  • Medium mixing bowl
  • Large mixing bowl
  • electric mixer
  • Rubber spatula
  • Food processor or rolling pin

Method
 

  1. In a medium bowl, combine crushed gingerbread cookies and melted butter, stirring until the mixture holds together when pressed. Divide evenly among 8 serving cups (8-oz glasses work well) and press firmly into the bottom using the back of a spoon.
  2. In a large bowl, beat softened cream cheese and powdered sugar with an electric mixer on medium speed for 2-3 minutes until completely smooth and creamy with no lumps.
  3. Add vanilla extract, ground ginger, cinnamon, nutmeg, and cloves to the cream cheese mixture. Beat until thoroughly combined and fragrant.
  4. Gently fold the whipped cream into the spiced cream cheese mixture using a spatula with broad strokes from bottom to top, being careful not to deflate the whipped cream.
  5. Spoon or pipe the cheesecake filling over the gingerbread crust in each cup, filling almost to the top. Smooth with the back of a spoon or spatula.
  6. Refrigerate the cheesecake cups for at least 2-3 hours until the filling is firm and set (it should hold its shape when touched gently).
  7. Before serving, top each cup with a dollop of whipped cream, sprinkle with crushed gingerbread cookies, place a mini gingerbread man cookie on top, and lightly dust with ground cinnamon if desired.

Notes

For best results, ensure cream cheese is fully softened to room temperature (30-60 minutes) before mixing. Whip cold heavy cream in a cold bowl to stiff peaks before folding into the mixture. These cups can be made 1 day ahead - prepare completely but add whipped cream topping just before serving. Store covered in refrigerator for up to 3 days, best enjoyed within 2 days. Do not freeze as the whipped cream-based filling doesn't maintain texture after thawing. Use 8-oz glasses or cups for proper portion sizes.