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Delicious no-bake gingerbread cheesecake cups, perfectly layered for a festive dessert.

Decadent No-Bake Spiced Gingerbread Cheesecake Cups

These no-bake gingerbread cheesecake cups feature a spiced cookie crust and a creamy, flavorful gingerbread cheesecake filling. They are easy to make and perfect for a festive treat.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings 6 cups
Calories 450 kcal

Equipment

  • Medium bowl
  • Small dessert cups (4-6 ounce capacity)
  • Spoon
  • Tamper (optional)
  • Large cold bowl
  • Electric mixer with whisk attachment
  • Separate large bowl
  • Paddle attachment (or hand mixer)
  • Piping bag with large star tip (optional)
  • Plastic wrap

Ingredients
  

For the Crust:

  • 5 oz Gingerbread cookies approx. 1.5 cups crushed, store-bought gingersnaps or spiced gingerbread cookies
  • 4 tablespoons Unsalted butter about 1/4 cup, melted

For the Cheesecake Filling:

  • 2 x 8 oz blocks Cream cheese 16 oz total, full-fat, softened at room temperature
  • 1 cup Powdered sugar
  • 1.5 cups Heavy cream very cold
  • 1/4 cup Molasses unsulfured (regular, not blackstrap)
  • 2 teaspoons Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • 1 teaspoon Vanilla extract

Optional Garnishes:

  • Whipped cream
  • Extra crumbled gingerbread cookies
  • Small gingerbread men cookies
  • A sprinkle of cinnamon or nutmeg

Instructions
 

Crust

  • Combine finely crushed gingerbread cookies and melted butter in a medium bowl until they resemble wet sand.
  • Divide the cookie mixture among 6-8 dessert cups and press firmly into the bottom of each cup. Refrigerate while preparing the filling.

Cheesecake Filling

  • Beat very cold heavy cream in a large, cold bowl using an electric mixer until stiff peaks form; set aside.
  • In a separate large bowl, beat softened cream cheese until smooth and creamy for 2-3 minutes, scraping sides as needed.
  • Gradually add powdered sugar to the cream cheese, then beat in molasses, ground ginger, cinnamon, cloves, and vanilla extract until well blended.
  • Gently fold one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until just combined, being careful not to deflate it.

Assembly and Chilling

  • Spoon or pipe the gingerbread cheesecake filling evenly over the chilled crusts in each cup.
  • Cover the cups loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until the cheesecake is fully set.
  • Before serving, garnish with whipped cream, extra cookie crumbs, mini gingerbread men, or a sprinkle of cinnamon or nutmeg.

Notes

For best results, make sure cream cheese and heavy cream are very cold for whipping, and allow adequate chilling time for the cheesecake to set property.