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Christmas Treats No Bake: Gingerbread Cheesecake Minis

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Creamy, spiced no-bake cheesecake layered with gingersnap crumbs and topped with whipped cream. A quick and festive individual dessert for the holidays.

Ingredients

Scale

Crust:

  • 1 ½ cups crushed gingersnap cookies

  • 2–3 tbsp melted butter (optional)

Cheesecake Filling:

  • 8 oz cream cheese, softened

  • ½ cup powdered sugar

  • 2 tbsp molasses

  • ½ tsp cinnamon

  • ½ tsp ground ginger

  • ¼ tsp nutmeg

  • Pinch of ground cloves

  • 1 tsp vanilla extract

  • 1 cup heavy whipping cream

Toppings (optional):

  • Whipped cream

  • Mini gingerbread cookies

  • Crushed gingersnaps

  • Holiday sprinkles

Instructions

  • Mix crushed gingersnaps with melted butter (if using). Spoon into bottom of cups.

  • Beat cream cheese until smooth. Add sugar, molasses, spices, and vanilla. Mix well.

  • Whip cream to stiff peaks, then fold into cream cheese mixture.

  • Pipe or spoon filling over crust in cups.

  • Chill at least 2 hours.

  • Top with whipped cream and garnishes. Serve cold.

Notes

  • Can be made 2–3 days ahead.

  • Use store-bought whipped topping if preferred.

  • Gluten-free and vegan adaptations included above.

Find it online: https://thefoodaunt.com/christmas-treats-no-bake-gingerbread-cheesecake-minis/