Christmas Treats No Bake: Gingerbread Cheesecake Minis

Creamy, spiced, and irresistibly festive, these No-Bake Gingerbread Cheesecake Cups are the ultimate quick holiday treat. With layers of crushed gingersnap cookies and velvety gingerbread-flavored cheesecake filling, they deliver big seasonal flavor in an individual, no-fuss format.

Perfect for Christmas parties, cookie exchanges, or cozy nights in, these single-serve desserts require no oven time, no water baths, and no stress. Simply whip, layer, chill, and serve. Each spoonful brings warm notes of cinnamon, ginger, and molasses, balanced by tangy cream cheese and fluffy whipped cream.

Whether you’re hosting a crowd or prepping ahead for a holiday dinner, these cheesecake cups offer a make-ahead, freezer-friendly option that looks just as good as it tastes.

Ingredients Overview

Let’s break down each component that brings this festive dessert together:

Crust Layer: Gingersnap Crumbs

Gingersnap cookies provide a bold, spicy base and crunchy contrast to the creamy filling.

• Store-bought gingersnaps work perfectly.

• Alternative: Use graham crackers with added ginger, or crushed Biscoff cookies for a twist.

Binding Options (optional):

• A bit of melted butter can be added for a firmer base, but it’s not essential for layered cups.

Cheesecake Filling

A no-bake cheesecake base flavored with classic gingerbread spices and sweet molasses.

• Cream Cheese: The creamy core. Use full-fat for best texture.

• Powdered Sugar: Dissolves smoothly into the mixture.

• Molasses: Brings that unmistakable gingerbread depth.

• Spices: Ground cinnamon, ginger, nutmeg, and cloves.

• Vanilla Extract: Adds warmth and rounds out the flavor.

• Whipped Cream: Folded in for lightness.

Whipped Topping

Optional, but a soft cloud of whipped cream on top makes these extra special.

• Homemade whipped cream or non-dairy topping both work.

Optional Garnishes

• Mini gingerbread cookies

• Crushed gingersnaps or cookie crumbles

• Holiday sprinkles

• Cinnamon sticks or a dusting of nutmeg

Step-by-Step Instructions

1. Prepare the Gingersnap Crust

Ingredients:

• 1 ½ cups crushed gingersnap cookies

• 2–3 tbsp melted butter (optional for firmer texture)

Pulse cookies in a food processor or crush them in a zip-top bag with a rolling pin. If using butter, stir it into the crumbs until they resemble wet sand.

Spoon 2–3 tablespoons into the bottom of each serving cup or jar. Gently press down to form a loose base.

2. Make the Gingerbread Cheesecake Filling

Ingredients:

• 8 oz cream cheese (softened)

• ½ cup powdered sugar

• 2 tbsp unsulphured molasses

• ½ tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• Pinch of ground cloves

• 1 tsp vanilla extract

• 1 cup heavy whipping cream (or 2 cups prepared whipped topping)

Instructions:

1. In a large mixing bowl, beat cream cheese until smooth and creamy.

2. Add powdered sugar, molasses, vanilla, and all spices. Beat until fully combined.

3. In a separate bowl, whip heavy cream to stiff peaks.

4. Fold whipped cream gently into the cream cheese mixture until fully combined and fluffy.

3. Assemble the Cups

• Spoon or pipe the cheesecake mixture on top of the crust layer in each cup.

• Smooth the tops with a spoon or offset spatula.

• Add a swirl of whipped cream on top if desired.

• Garnish with cookie crumbles, a mini gingerbread man, or a sprinkle of cinnamon.

4. Chill and Serve

Refrigerate for at least 2 hours (or overnight) to allow the flavors to meld and the texture to firm up.

Serve chilled straight from the fridge. The texture should be creamy, mousse-like, and light.

Tips, Variations & Substitutions

Pro Tips

• Softened cream cheese is key to a smooth filling — let it sit at room temperature for 30 minutes.

• Use a piping bag or zip-top bag with the corner snipped off for clean layers.

• Make ahead up to 3 days in advance. Store covered in the fridge.

Variations

• Mini Mason Jars: Use 4 oz jars for gifting or easy holiday party serving.

• Spiked Version: Add a splash of spiced rum or bourbon to the filling for adult gatherings.

• Chocolate Twist: Add a drizzle of dark chocolate sauce between layers or on top.

• Cranberry Garnish: A fresh cranberry compote spooned on top adds tart contrast.

Dietary Options

• Gluten-Free: Use gluten-free gingersnap cookies or GF graham crackers.

• Dairy-Free: Use vegan cream cheese and whipped coconut cream.

• Low-Sugar: Replace sugar with a powdered sugar substitute and use sugar-free cookies.

Serving Ideas & Occasions

These cheesecake cups shine during:

• Christmas Eve Dinners: A prep-ahead dessert that wows without stress.

• Holiday Brunches: Pair with cinnamon rolls and peppermint lattes.

• Cookie Exchanges: Serve in mini cups for a no-bake, chilled treat.

• Gifting: Use jars with lids for sweet homemade gifts.

They also work beautifully on dessert buffets and holiday grazing tables — no slicing or plating needed!

Nutritional & Health Notes

Each serving offers the indulgence of cheesecake with lighter texture and portion control:

• Cream Cheese provides richness and calcium.

• Spices like cinnamon and ginger add warmth and potential anti-inflammatory benefits.

• Whipped cream can be lightened with alternatives like Greek yogurt or coconut cream.

For a lighter version:

• Use reduced-fat cream cheese.

• Sweeten with maple syrup or honey.

• Skip the butter in the crust and just use cookie crumbs.

Estimated calories: 300–350 per serving, depending on toppings and portion size.

FAQs

Q1: Can I make these ahead of time?

A1: Yes! These are perfect for prepping 1–2 days in advance. Keep them refrigerated and covered until ready to serve.

Q2: Can I freeze these cheesecake cups?

A2: Absolutely. Freeze without whipped topping. Wrap well and freeze up to 1 month. Thaw overnight in the fridge before serving.

Q3: Can I use store-bought whipped topping?

A3: Yes, it works well and saves time. Just fold it into the cream cheese mixture instead of homemade whipped cream.

Q4: What if I don’t have gingersnap cookies?

A4: Use graham crackers, Biscoff cookies, or even crushed Oreos with a pinch of ground ginger and cinnamon to mimic the flavor.

Q5: Do I need to add butter to the crust?

A5: Not necessarily. The crust is loose, like a parfait. If you prefer a firmer texture, mix in melted butter and press lightly.

Q6: Can I make this in a pie dish?

A6: Yes! Press the cookie crust into a pie dish and spread the cheesecake mixture on top. Chill, then slice to serve.

Q7: Can kids help make this?

A7: Definitely! Let them crush cookies, layer the cups, and decorate with whipped cream and sprinkles.

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