No-Bake Gingerbread Cheesecake Cups
A delightful layered dessert combining gingerbread spices with creamy cheesecake, perfect for the holiday season.
Ingredients
For the crust
- 1.5 cups gingerbread cookie crumbs Use high-quality gingerbread cookies for the best flavor.
- 0.25 cups unsalted butter Melted butter to bind the crust.
For the cheesecake filling
- 16 ounces cream cheese Softened for easy mixing.
- 0.5 cups powdered sugar Adjust sweetness to taste.
- 1 teaspoon ground ginger Adds warmth to the filling.
- 0.5 teaspoon ground cinnamon For added spice.
- 1 teaspoon vanilla extract Enhances sweetness.
- 0.5 cups whipped cream Folded in for a light texture.
Instructions
Preparation
- Combine gingerbread cookie crumbs with melted butter in a medium bowl until it resembles wet sand.
- Press the mixture evenly into the bottom of serving cups to form the crust.
- In a separate bowl, beat softened cream cheese with powdered sugar until smooth.
- Add ground ginger, ground cinnamon, and vanilla extract to the cream cheese mixture and combine thoroughly.
- Gently fold in whipped cream until the mixture is light and airy.
- Spoon or pipe the cream cheese filling over the crust in each cup.
- Refrigerate for at least two hours to allow to set.
- Before serving, garnish with additional spices or whipped cream as desired.
Notes
Store covered in the refrigerator for up to three days, or freeze for up to a month for best results. Gentle folding of the whipped cream is key for a perfect texture.