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Easy No-Bake Gingerbread Cheesecake Cups for Christmas

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No-bake gingerbread cheesecake cups layered with crushed gingersnaps, a spiced molasses cream cheese filling, and whipped cream. Quick to make and full of holiday flavor.

Ingredients

Scale

Crust:

  • 1 cup gingersnap cookie crumbs

  • 3 tbsp unsalted butter, melted

Filling:

  • 8 oz cream cheese, softened

  • ¼ cup brown sugar

  • 2 tbsp molasses

  • ½ tsp vanilla extract

  • ½ tsp ground ginger

  • ½ tsp ground cinnamon

  • ⅛ tsp nutmeg

  • Pinch of cloves

  • ½ cup heavy cream, whipped to stiff peaks

Topping:

  • Whipped cream

  • Crushed cookies, sprinkles, or mini gingerbread men (optional)

Instructions

  • Mix cookie crumbs and melted butter. Press into the bottom of serving cups and chill.

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

  • Fold in whipped cream until light and fluffy.

  • Spoon or pipe filling over crust. Chill at least 2 hours.

  • Top with whipped cream and garnishes before serving.

Notes

To make ahead, prepare cups and refrigerate up to 2 days. Add toppings just before serving. For a gluten-free version, use GF gingersnap cookies.

Find it online: https://thefoodaunt.com/easy-no-bake-gingerbread-cheesecake-cups-for-christmas/