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Four individual no-bake gingerbread cheesecake cups, garnished beautifully, on a light background.

Festive No-Bake Gingerbread Cheesecake Cups

These Festive No-Bake Gingerbread Cheesecake Cups are a delightful individual dessert, perfect for holiday gatherings. Featuring a gingersnap crust and a creamy, spiced gingerbread cheesecake filling, they are easy to prepare and require no baking.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings 6 cups
Calories 450 kcal

Equipment

  • medium bowl
  • serving cups (ramekins, small glasses, or mason jars)
  • electric mixer
  • large bowl
  • separate clean bowl
  • plastic wrap

Ingredients
  

Crust

  • 1 ½ cups gingersnap cookies finely crushed
  • ⅓ cup unsalted butter melted

Cheesecake Filling

  • 16 ounces full-fat cream cheese softened at room temperature
  • 1 cup powdered sugar
  • ¼ cup molasses
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ½ cups heavy cream divided (1 cup for filling, ½ cup for topping)
  • 1 teaspoon vanilla extract

Optional Garnishes

  • extra gingersnap crumbs
  • mini gingerbread cookies
  • dusting of cinnamon

Instructions
 

Prepare the Crust

  • Combine crushed gingersnap cookies with melted butter and mix until moistened. Divide the mixture among 4-6 serving cups, pressing firmly into the bottom of each, then chill.

Make the Cheesecake Filling

  • Beat softened cream cheese in a large bowl with an electric mixer until smooth and creamy for 2-3 minutes.
  • Gradually add powdered sugar, molasses, ground ginger, ground cinnamon, and ground nutmeg, beating until fully incorporated and fragrant.
  • In a separate bowl, whip 1 cup of heavy cream with vanilla extract until soft peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until light, airy, and no streaks remain.

Assemble and Chill

  • Spoon the cheesecake filling over the chilled gingersnap crusts in each cup.
  • Cover cups loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm and set.

Serve

  • Before serving, whip the remaining ½ cup of heavy cream until soft peaks form and garnish each cup with a dollop of whipped cream and optional garnishes.

Notes

For best results, allow the cheesecake cups to chill overnight. This provides ample time for the flavors to meld and the cheesecake to set perfectly. You can also prepare the gingersnap crusts a day in advance to save time.