No-Bake Gingerbread Cheesecake Cups

These No-Bake Gingerbread Cheesecake Cups are a creamy, festive holiday dessert made with warm gingerbread spices and a buttery gingersnap crust. They are easy to prepare, perfect for make-ahead entertaining, and a sweet way to create cozy kitchen memories with your kids, no oven required.

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Course: Dessert

Cuisine: American

Keyword: Christmas dessert cups, easy cheesecake recipe, gingerbread cheesecake dessert, no bake holiday dessert, No-Bake Gingerbread Cheesecake Cups

Prep Time: 20

Cook Time: 0

Chilling Time: 4

Total Time: 4 20

Servings: servings

Calories: 380kcal

Cost: $12

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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