If you're looking for an easy holiday dessert that feels festive without turning on the oven, these No-Bake Gingerbread Cheesecake Cups are the answer. With warm gingerbread spices, creamy cheesecake filling, and a simple layered presentation, this recipe is perfect for Christmas parties, winter gatherings, or cozy nights at home. It's a quick no-bake dessert that looks impressive but takes minimal effort.
This no bake gingerbread cheesecake cups recipe is perfect for Christmas dessert cups ideas, holiday mini desserts, and Christmas party food desserts. Whether you're making no bake gingerbread cheesecake cups philadelphia style with cream cheese, no bake gingerbread cheesecake cups with condensed milk for extra creaminess, or mini gingerbread cheesecakes for a dessert spread, these seasonal holiday desserts are always a hit. The gingerbread flavor profile comes from warm spices like cinnamon, ginger, and molasses, creating that cozy holiday taste everyone loves. They're the perfect make-ahead dessert because chilling to set (no oven) means you can prepare them days in advance and just pull them out when guests arrive.
Jump to:
- Why You'll Love These No-Bake Gingerbread Cheesecake Cups
- Ingredients for No-Bake Gingerbread Cheesecake Cups
- How to Make No-Bake Gingerbread Cheesecake Cups
- My Top Tips for Perfect No-Bake Gingerbread Cheesecake Cups
- Little Moments in the Kitchen
- Substitutions for No-Bake Gingerbread Cheesecake Cups
- Variations on No-Bake Gingerbread Cheesecake Cups
- Equipment for Making No-Bake Gingerbread Cheesecake Cups
- Storage Tips for No-Bake Gingerbread Cheesecake Cups
- Adam's Tip for No-Bake Gingerbread Cheesecake Cups
- FAQ About No-Bake Gingerbread Cheesecake Cups
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love These No-Bake Gingerbread Cheesecake Cups
- No oven, no stress, no cracks. These individual portions set perfectly in the refrigerator without any baking, which means you can make them even when your oven is full of other holiday dishes.
- They taste like the holidays in a cup. The combination of gingersnap crust and spiced cheesecake filling with warm gingerbread spices creates that cozy, festive flavor everyone craves during the season.
- Perfect make-ahead dessert for busy hosts. Make these up to 3 days in advance, keep them chilled, and you have an impressive Christmas dessert showstopper ready to serve with zero last-minute work.
Ingredients for No-Bake Gingerbread Cheesecake Cups
This easy holiday dessert uses simple ingredients to create creamy mini gingerbread cheesecakes with that classic gingerbread flavor profile.
What You'll Need
For the No-Bake Cheesecake Crust:
- 1 ½ cups gingersnap cookie crumbs (about 25 to 30 gingersnap cookies, finely crushed)
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cream Cheese Filling with Warm Spices:
- 16 ounces (2 packages) full-fat cream cheese, softened to room temperature
- ½ cup sweetened condensed milk
- ¼ cup packed brown sugar
- 2 tablespoons molasses (for authentic gingerbread flavor)
- 1 ¼ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For Topping (Optional):
- Homemade whipped cream
- Crushed gingersnap cookies
- Caramel sauce drizzle
- Mini gingerbread cookies for decoration
Why These Ingredients Matter
Gingersnap cookies create the perfect no-bake crust. The cookies already have warm gingerbread spices baked in, so they add instant flavor and hold together beautifully without needing to be baked.
Sweetened condensed milk makes the filling extra creamy. This ingredient adds sweetness and creates that ultra-smooth, rich texture that sets perfectly in the refrigerator without any gelatin.
Molasses is the key to authentic gingerbread flavor. Just a couple tablespoons gives these mini gingerbread cheesecakes that deep, warm, slightly spicy taste that makes them taste like the holidays.
How to Make No-Bake Gingerbread Cheesecake Cups
Step-by-Step Directions
- Prepare your individual serving cups. Line a 12-count muffin tin with paper cupcake liners, or set out 12 small dessert cups or jars (4 to 6 ounce size works perfectly). This makes portioning and serving so easy.
- Make the gingersnap crust. In a medium bowl, combine the gingersnap cookie crumbs, sugar, and melted butter. Mix with a fork until the mixture resembles wet sand and holds together when pressed.
- Press the crust into the cups. Divide the gingersnap mixture evenly among the 12 cups, using about 2 tablespoons per cup. Press down firmly with the back of a spoon or the bottom of a small glass to create an even layer. Place the muffin tin or cups in the refrigerator while you make the filling.
- Beat the cream cheese until smooth. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 to 3 minutes. Make sure there are no lumps.
- Add the sweetened condensed milk and sugars. Add the sweetened condensed milk, brown sugar, and molasses to the cream cheese. Beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
- Mix in the warm gingerbread spices. Add the cinnamon, ginger, nutmeg, cloves, and vanilla extract. Beat on low speed just until the spices are evenly distributed throughout the filling. The mixture should smell amazing and festive.
- Whip the heavy cream separately. In a separate bowl, whip the cold heavy cream with clean beaters on high speed until stiff peaks form, about 2 to 3 minutes. This will lighten the cheesecake filling and help it set without baking.
- Fold the whipped cream into the spiced cream cheese mixture. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, being careful not to deflate the whipped cream. Fold just until no white streaks remain and the mixture is light and fluffy.
- Fill the cups with the cheesecake mixture. Remove the muffin tin or cups from the refrigerator. Spoon or pipe the gingerbread cheesecake filling over the gingersnap crusts, filling each cup almost to the top. Smooth the tops with the back of a spoon or an offset spatula.
- Chill to set (no oven required). Cover the muffin tin or cups with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The filling will set firm and be perfectly sliceable without any baking.
- Add toppings and serve cold. Just before serving, top each cup with a dollop of homemade whipped cream, a sprinkle of crushed gingersnaps, or a mini gingerbread cookie for decoration. Serve cold straight from the refrigerator and watch them disappear!
Quick Tip: For the smoothest filling, make sure your cream cheese is truly softened to room temperature before you start. Cold cream cheese will create lumps that are hard to smooth out.
My Top Tips for Perfect No-Bake Gingerbread Cheesecake Cups
- Use full-fat cream cheese, not low-fat. Full-fat Philadelphia cream cheese creates the richest, creamiest texture. Low-fat versions can make the filling watery and prevent it from setting properly.outside and cook to a minimum internal temperature, but they should still be juicy for best results.
- Room temperature cream cheese is non-negotiable. This is the number one secret to making good cheesecake without lumps. Let it sit out for at least 30 minutes before starting.
- Don't skip whipping the heavy cream separately. This step makes the filling light, fluffy, and helps it set perfectly without gelatin or baking. It's what gives these no-bake cheesecake cups their mousse-like texture.
- Make them at least 4 hours ahead, but overnight is better. The longer they chill, the firmer and more sliceable they become. Overnight chilling gives you the best texture and the most authentic cheesecake experience.
Little Moments in the Kitchen
I made these for the first time on Christmas Eve when I realized I had forgotten to plan a dessert and my oven was already full with dinner. Adam came into the kitchen and saw me crushing gingersnap cookies in a plastic bag with a rolling pin. "Mom, what are you making? And why aren't you turning on the oven?" I told him we're making no-bake gingerbread cheesecake cups, and they don't need any baking at all. He looked relieved. "Good, because the oven is busy and I'm hungry now."
We mixed up the filling together, and he kept sneaking tastes of the spiced cream cheese mixture. "Mom, this tastes like Christmas! It's like eating a gingerbread cookie but it's creamy!" After we filled all the cups and put them in the refrigerator, he asked how long they had to chill. "At least 4 hours, buddy." His face fell. "That's so long!" But the next morning on Christmas Day, when he tried one, his eyes went wide. "Mom, these are SO good! They're like fancy restaurant desserts! And you didn't even turn on the oven!" Grandma Viola tried one and smiled. "Smart girl, making a no-bake dessert when the oven is full.
These taste like the holidays, and the individual portions make serving so easy. This is real holiday wisdom."If you love easy no-bake holiday desserts, try our Juicy Pineapple Heaven Cake. It's another stress-free favorite.
Substitutions for No-Bake Gingerbread Cheesecake Cups
- Gingersnap cookies: Swap with graham cracker crumbs mixed with ½ teaspoon ground ginger, or use vanilla wafers with added spices for a milder crust.
- Sweetened condensed milk: Use an equal amount of powdered sugar (about ¾ cup) mixed with ¼ cup heavy cream for a similar sweetness and consistency.
- Molasses: Substitute with dark corn syrup or honey, though the gingerbread flavor won't be quite as authentic.
- Heavy whipping cream: For a denser filling more like traditional New York style cheesecake, skip the whipped cream and add ½ cup sour cream instead. The texture will be richer and less mousse-like.
Variations on No-Bake Gingerbread Cheesecake Cups
- No Bake Gingerbread Cheesecake Cups Philadelphia: Use full-fat Philadelphia cream cheese and heavy cream for the classic, ultra-creamy American-style cheesecake texture that sets perfectly without baking.
- No Bake Gingerbread Cheesecake Cups with Condensed Milk: This is the recipe above! The sweetened condensed milk creates extra creaminess and sweetness without needing as much sugar.
- Gingerbread Cheesecake No Bake Philadelphia: Make this in a 9-inch springform pan instead of individual cups for a full-sized no bake gingerbread pie that serves 10 to 12 people.
- No-Bake Cheesecake with Gingersnap Crust: Skip the gingerbread spices in the filling and make a plain vanilla cheesecake with just the gingersnap crust for a simpler version.
- No Bake Mini Peppermint Cheesecake: Replace the gingerbread spices with ½ teaspoon peppermint extract and fold in crushed candy canes for a winter-themed variation.
If you love cheesecake variations, check out our Caramel Apple Cheesecake Bars. They're another holiday favorite.
Equipment for Making No-Bake Gingerbread Cheesecake Cups
- 12-count muffin tin with cupcake liners: Makes perfectly portioned individual dessert portions that are easy to serve and look professional.
- Electric mixer: Essential for beating the cream cheese until completely smooth and whipping the heavy cream to stiff peaks.
- Food processor or rolling pin and plastic bag: For crushing the gingersnap cookies into fine crumbs for the no-bake cheesecake crust.
- Rubber spatula: For gently folding the whipped cream into the spiced cream cheese mixture without deflating it.
- Small offset spatula or spoon: For smoothing the tops of the cheesecake cups so they look bakery-perfect.
Storage Tips for No-Bake Gingerbread Cheesecake Cups
- Refrigerator: Store covered in the refrigerator for up to 5 days. These are a perfect make-ahead dessert for holiday parties because they actually taste better after a day or two.
- Freezer: Freeze unfrosted cups wrapped individually in plastic wrap and placed in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before adding toppings and serving.
- Make-ahead tip: Make these up to 3 days in advance and keep them chilled until serving time. Wait to add whipped cream or other toppings until just before serving so they look fresh.
- Serving tip: Serve cold straight from the refrigerator. The filling is firmest when cold, making it easier to eat and giving you that authentic cheesecake texture.
For more make-ahead desserts, check out our Mini Cheesecakes. They're another stress-free option.
Adam's Tip for No-Bake Gingerbread Cheesecake Cups
"These taste like you're eating a gingerbread cookie but it's creamy and cold, and Mom didn't even have to turn on the oven! They're like magic Christmas desserts that just chill in the refrigerator!"
FAQ About No-Bake Gingerbread Cheesecake Cups
What is the difference between New York style cheesecake and regular cheesecake?
New York style cheesecake is denser, richer, and typically uses only cream cheese, eggs, sugar, and heavy cream or sour cream with no other mix-ins. Regular cheesecake can be lighter (like this no-bake version made fluffy with whipped cream), may include sour cream or condensed milk, and often has add-ins like chocolate chips or fruit. New York style is baked in a water bath for a creamy texture, while no-bake cheesecakes like these gingerbread cups set in the refrigerator without any baking at all.
What is the secret to making good cheesecake?
The secret to making good cheesecake is using room temperature cream cheese so it beats smooth without lumps, not overmixing after adding other ingredients (which incorporates too much air and can cause cracks in baked cheesecakes), and being patient with chilling time. For no-bake cheesecakes like these gingerbread cups, the secret is whipping the heavy cream separately and gently folding it in, which creates a light, mousse-like texture that sets perfectly without gelatin or baking. Always use full-fat cream cheese for the richest, creamiest results.
What is the secret to a moist ginger cake?
The secret to a moist ginger cake is using molasses and brown sugar instead of just white sugar, because they add moisture and that deep gingerbread flavor. For these no-bake gingerbread cheesecake cups, the molasses gives authentic gingerbread taste, while the sweetened condensed milk and heavy cream create moisture and richness without any baking. Warm spices like cinnamon, ginger, nutmeg, and cloves are also essential for that classic gingerbread flavor profile.
Is sour cream or heavy cream better for cheesecake?
For traditional baked New York style cheesecake, sour cream creates a denser, tangier filling that's very rich. For no-bake cheesecakes like these gingerbread cups, heavy cream whipped to stiff peaks is better because it makes the filling light, fluffy, and mousse-like while helping it set without baking or gelatin. If you want a denser no-bake filling, you can use sour cream instead of whipped heavy cream, but the texture will be richer and less airy. Both work, it just depends on whether you want a light or dense cheesecake texture.
For a traditional baked version, check out this Gingerbread Cheesecake from Allrecipes. It's a classic favorite.
Conclusion
These No-Bake Gingerbread Cheesecake Cups are the ultimate holiday treat, easy, festive, and full of classic gingerbread flavor. Whether you're planning a Christmas dessert table or need a last-minute no-bake sweet, this recipe delivers big flavor with zero stress. Save it now for holiday entertaining, winter desserts, or make-ahead party treats.
If you try this no bake gingerbread cheesecake cups recipe, I promise your guests will never guess how easy they were to make. The warm gingerbread spices, creamy texture, and festive presentation make them look like you spent hours in the kitchen. Make them for your next holiday gathering and watch them disappear faster than you can say "no oven required." For more stress-free holiday desserts, check out our Chocolate Moose Farts. Tag me on social media or leave a comment below. Happy holidays, and enjoy every creamy, spiced, no-bake bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with No-Bake Gingerbread Cheesecake Cups:
recipe
No-Bake Gingerbread Cheesecake Cups
Equipment
- 1 12-count muffin tin Use with paper liners for easy removal and clean edges.
- 1 Electric hand mixer Essential for a smooth, lump-free cheesecake filling.
- 1 Medium mixing bowl
- 1 Rubber spatula Helps gently fold in whipped cream without deflating it.
Ingredients
For the Gingersnap Crust
- 1 ½ cups gingersnap cookie crumbs Finely crushed
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter Melted
For the Gingerbread Cheesecake Filling
- 16 ounces full-fat cream cheese Softened to room temperature
- ½ cup sweetened condensed milk
- ¼ cup brown sugar Packed
- 2 tablespoons molasses
- 1 ¼ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream Cold
Optional Toppings
- Homemade whipped cream
- Crushed gingersnap cookies
- Mini gingerbread cookies
Instructions
- Line a 12-count muffin tin with cupcake liners or set out small dessert cups.
- In a bowl, mix the gingersnap cookie crumbs, granulated sugar, and melted butter until the mixture looks like damp sand.
- Spoon the crust mixture evenly into the cups and press firmly using the back of a spoon. Place them in the refrigerator while you make the filling.
- Beat the softened cream cheese until completely smooth.
- Add the sweetened condensed milk, brown sugar, and molasses, then beat until creamy and smooth.
- Mix in the cinnamon, ginger, nutmeg, cloves, and vanilla extract until evenly combined.
- In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cheesecake mixture using a spatula.
- Spoon or pipe the cheesecake filling over the chilled crusts and smooth the tops.
- Cover and refrigerate for at least 4 hours or overnight until fully set.
- Top with whipped cream, crushed gingersnaps, or a mini gingerbread cookie just before serving.
Notes
- These cheesecake cups can be made up to 3 days ahead, making them perfect for holiday hosting.
- For a denser texture, replace whipped cream with ½ cup sour cream.
- Store covered in the refrigerator for up to 5 days.
- This is one of those recipes I am saving for my daughter’s future cookbook, the kind that reminds us that love often starts in the kitchen.
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