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- 1 cup gingersnap cookie crumbs - 4 tablespoons unsalted butter, melted - 8 oz cream cheese, softened - 1 cup powdered sugar - 1 teaspoon pure vanilla extract - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 cup heavy whipping cream - ¼ cup unsulfured molasses - Crushed gingersnap cookies - Whipped cream The gingersnap cookie crust gives our cheesecake cups a warm, spiced flavor. It’s easy to make. Just grab your gingersnap cookie crumbs and mix them with melted butter. This combo brings a sweet crunch to every bite. For the cheesecake filling, you need cream cheese, powdered sugar, and spices. The spices include ground ginger, cinnamon, and nutmeg. They give the filling a cozy taste. Heavy whipping cream makes the filling light and fluffy. Finally, unsulfured molasses adds a rich, sweet touch. You can jazz up your cheesecake cups with optional garnishes. Crushed gingersnap cookies and whipped cream make them extra special. These ingredients come together to create a delightful treat that's perfect for any occasion. {{ingredient_image_2}} To start, gather your gingersnap cookie crumbs and melted butter. In a medium bowl, combine these two ingredients. Stir until the crumbs coat evenly. The mixture should feel like wet sand. Take about 2 tablespoons of this mixture for each cup. Press the mixture firmly into the bottom of each cup. Use the back of a spoon or your fingers to make it compact. Set these aside for now. Next, grab your cream cheese and place it in a large mixing bowl. Beat the cream cheese until it's smooth and creamy. You want to get rid of any lumps. Slowly add the powdered sugar while mixing on low speed. This keeps the sugar from flying everywhere. Then, add the pure vanilla extract, ground ginger, ground cinnamon, and ground nutmeg. Mix until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. This gives your filling a light texture. Carefully fold the whipped cream into the cream cheese mixture. Use a spatula to combine. Be gentle so you don’t deflate the whipped cream. Once it’s smooth and fluffy, drizzle in the unsulfured molasses. This adds a rich flavor without blending it completely. Now, it’s time to assemble! Spoon the cheesecake filling over the gingersnap crust in each cup. Smooth the tops with a spatula for an even look. Cover each cup with plastic wrap or a lid. Refrigerate for at least 4 hours, but overnight is best. This helps the cheesecake set perfectly. Enjoy the process and the delightful treat that awaits! To get the best texture, always start with softened cream cheese. Cold cream cheese makes mixing hard and can leave lumps. Let it sit out for about 30 minutes before you start. This helps it blend smoothly into the cheesecake filling. When whipping the cream, aim for stiff peaks. This gives the filling a light and airy feel. To avoid deflating whipped cream, fold it gently into the cream cheese mixture. Use a spatula and scoop from the bottom up. Don’t stir too hard; you want to keep that fluffiness. Toppings can make your cheesecake cups shine. I love using crushed gingersnap cookies for a crunchy finish. A dollop of whipped cream also adds a nice, creamy touch. You could even sprinkle some cinnamon on top for extra flavor. For a fancier look, use a decorative platter. Add fresh mint leaves or some cinnamon sticks around the cups. This elevates the presentation and adds a festive feel to your dessert table. You can make these cheesecake cups ahead of time. They taste even better after chilling for a few hours. Prepare them the night before for a stress-free serving. Just cover them with plastic wrap or a lid before putting them in the fridge. If you have leftovers, store them in an airtight container. They can last up to three days in the fridge. But trust me, they won’t last that long! Enjoy the sweet joy of these treats whenever you need a quick dessert fix. Pro Tips Chill Your Ingredients: For a smoother cheesecake filling, ensure your cream cheese is at room temperature and the heavy cream is cold before whipping. Layering Flavors: To enhance the gingerbread flavor, consider adding a pinch of ground cloves or allspice along with the other spices. Perfect Whipping: When whipping the cream, be careful not to overwhip as it can turn grainy. Stop when stiff peaks form for the best texture. Festive Presentation: Use clear cups or glasses to showcase the layers of the cheesecake, and add additional garnishes like edible gold leaf for a luxurious touch. {{image_4}} You can easily change the flavor of your gingerbread cheesecake cups. Adding peppermint extract gives a fresh minty twist. Just a few drops will do. If you want something richer, swirl in some melted chocolate or caramel. This will add depth and sweetness to each bite. If you need a gluten-free treat, swap gingersnap cookies for gluten-free ones. There are many great options now that taste just as good. For a vegan version, use plant-based cream cheese. This keeps the dessert creamy while being dairy-free. You can also create variations for different holidays. For example, try pumpkin spice for fall or lemon zest for spring. Each season brings new flavors, and you can have fun with them. Don't be afraid to get creative and mix in your favorite tastes! To keep your no-bake gingerbread cheesecake cups fresh, place them in the fridge. Use an airtight container to seal in the flavor and keep out moisture. You can also cover each cup with plastic wrap. This method helps prevent them from absorbing other smells in the fridge. These cheesecake cups stay fresh for up to five days in the fridge. Look for signs of spoilage, like an off smell or a change in color. If you see any watery liquid on top, it’s time to toss them. Yes, you can freeze no-bake cheesecake cups! To freeze, wrap each cup tightly in plastic wrap, then place them in a freezer-safe container. This method helps keep them tasting great. When you are ready to eat, thaw them in the fridge overnight. Avoid thawing them at room temperature to maintain texture. Yes, you can make these cheesecake cups in advance. I suggest preparing them the day before you plan to serve. This gives the flavors time to blend. Chill the cups for at least four hours, but overnight is best. The longer they chill, the firmer they become. Just remember to cover them tightly with plastic wrap or a lid to keep them fresh. If you don’t have gingersnap cookies, don’t worry! You can use other cookies for the crust. Graham crackers work well for a milder taste. Chocolate cookies add a rich flavor. Even vanilla wafers can be a fun choice. Just crush them and mix with melted butter, just like the gingersnap base. To check if the cheesecake is set, look for a firm texture. It should not jiggle when you shake the cup gently. You can also insert a toothpick into the center. If it comes out clean, your cheesecake is ready. If it still feels soft, give it more time in the fridge. Patience is key for a perfect treat! This blog covered how to make tasty no-bake cheesecake cups with a gingersnap crust. We explored easy steps from crust to filling, plus tips for the best results. You can enhance your dessert with fun garnishes or explore flavor twists to suit any season. Remember to store them correctly for lasting freshness. With this knowledge, you can impress friends or family with a delicious treat. Enjoy creating your own unique cheesecake cups!

Festive No-Bake Gingerbread Cheesecake Cups

Delicious no-bake cheesecake cups with a gingersnap crust and festive spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 cup gingersnap cookie crumbs
  • 4 tablespoons unsalted butter, melted
  • 8 oz cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • 0.25 cup unsulfured molasses
  • optional crushed gingersnap cookies for garnishing
  • optional whipped cream for garnishing

Instructions
 

  • In a medium mixing bowl, combine the gingersnap cookie crumbs with the melted unsalted butter. Stir well until the crumbs are fully coated and the mixture resembles wet sand.
  • Take about 2 tablespoons of the crumb mixture and evenly spoon it into the bottom of each serving cup or glass. Press it down firmly with the back of a spoon or your fingers to create a compact and solid crust. Set aside.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it becomes smooth and creamy without any lumps.
  • Gradually sift in the powdered sugar while mixing on low speed. Then, add the pure vanilla extract, ground ginger, ground cinnamon, and ground nutmeg. Blend until all ingredients are thoroughly combined and the mixture is smooth.
  • In a separate bowl, whip the heavy whipping cream using a hand mixer until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the whipped cream. Continue folding until the mixture is smooth and fluffy.
  • Gently drizzle the unsulfured molasses into the mixture, using the spatula to create a marbled effect without fully mixing in.
  • Spoon the cheesecake filling generously over the gingersnap crust in each cup, smoothing the top with a spatula for an even appearance.
  • Cover the cups with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight.
  • Just before serving, top each cheesecake cup with a sprinkle of crushed gingersnap cookies and a dollop of whipped cream, if desired.

Notes

For an extra festive touch, serve the cheesecake cups on a decorative platter with holiday-themed garnishes, like fresh mint leaves or cinnamon sticks.
Keyword cheesecake, dessert, gingerbread, holiday, no-bake