No-Bake Gingerbread Cheesecake Cups Recipe tastes like a creamy, spiced gingerbread cookie hugged by tangy cheesecake and buttery crumbs. It suits busy holiday hosts, potluck champions, and anyone craving an easy no-bake dessert, with a total time of 2 hours 20 minutes. I once ate a tester cup for breakfast and called it research.
Why No-Bake Gingerbread Cheesecake Cups Is Worth It
No-Bake Gingerbread Cheesecake Cups Recipe packs big holiday flavor without turning on the oven. You whisk warm spices and molasses into silky cheesecake, then spoon it over a snappy gingersnap crust. The single-serve cups chill fast, travel well, and look fancy with almost zero effort.
Ingredients You Need
- Gingersnap crust
- 2 cups gingersnap cookie crumbs (about 8 ounces; use gluten-free gingersnaps if needed; swap graham crackers plus 1 teaspoon ground ginger and 1 teaspoon cinnamon)
- 5 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar, optional for extra crunch
- Pinch of fine salt
- Brand note: Nabisco, Anna’s, or Biscoff cookies give consistent texture.
- Gingerbread cheesecake filling
- 16 ounces full-fat brick cream cheese, softened to cool room temp
- 1 cup powdered sugar
- 2 tablespoons unsulphured molasses (use mild; avoid blackstrap for this)
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch of fine salt
- 1/3 cup sour cream or full-fat Greek yogurt
- 3/4 cup cold heavy whipping cream (shortcut: 2 cups thawed whipped topping)
- 1 teaspoon fresh lemon juice, optional to brighten
- Toppings
- Whipped cream or extra whipped topping
- Crushed gingersnaps, cinnamon sugar, or chopped candied ginger
- Caramel drizzle or maple syrup, optional
- Equipment
Quick Tips & substitutions
- Use full-fat brick cream cheese for the best body and smooth texture.
- Chill the bowl and beaters before whipping cream for quicker, loftier peaks.
- No gingersnaps? Use graham crackers with extra ginger and cinnamon, or Biscoff cookies for a caramel-spice vibe.
- Want a shortcut? Swap the whipped cream with whipped topping and fold it in.
- Aim for smooth filling: beat cream cheese until no lumps remain before adding other ingredients.
- Adjust spice to taste: add a pinch more ginger for warmth or more cinnamon for rounder sweetness.
- Avoid soggy crust: pack crumbs firmly and keep butter to the measured amount.
- Need gluten-free? Use gluten-free gingersnaps and double-check extracts and toppings.
- Dairy-free option: use vegan cream cheese and coconut whipped topping; skip sour cream or use a dairy-free yogurt.
- For stronger gingerbread flavor, use robust molasses and add 1 teaspoon grated fresh ginger.
How to Make No-Bake Gingerbread Cheesecake Cups
- Prep: 20 minutes
- Cook: 0 minutes
- Chill: 2 hours
- Total: 2 hours 20 minutes
- Yield: 8 cups
- Crush the gingersnaps into fine crumbs, then stir in melted butter, brown sugar, and a pinch of salt until the mixture looks like wet sand.
- Spoon the crumb mixture into cups and press it down with the back of a spoon to form a firm base.
- In a chilled bowl, whip the cold heavy cream to soft peaks and set it aside.
- In a separate bowl, beat cream cheese until smooth, then add powdered sugar, molasses, vanilla, spices, lemon juice if using, and salt; beat until silky.
- Mix in the sour cream until fully combined.
- Fold the whipped cream into the cheesecake mixture in two additions until the filling looks airy and uniform. Use whipped topping here if you choose that shortcut.
- Pipe or spoon the filling over the crusts, smoothing the tops with a spoon.
- Cover the cups and chill for at least 2 hours until the filling holds clean slices with a spoon.
- Top with whipped cream, crushed gingersnaps, and a light sprinkle of cinnamon before serving.
Simple Variations
- Biscoff crust: swap gingersnaps with Biscoff cookies for caramel notes.
- Chocolate-ginger crust: use chocolate wafer crumbs and add 1/2 teaspoon ground ginger.
- Maple twist: replace 2 tablespoons powdered sugar with 2 tablespoons pure maple syrup and reduce molasses by 1 teaspoon.
- Espresso kick: dissolve 1 teaspoon instant espresso in 1 teaspoon hot water and beat it into the filling.
- Pumpkin swirl: fold in 1/3 cup pumpkin puree and a pinch of extra cinnamon for a pumpkin-gingerbread mashup.
- Salted caramel: swirl 2 to 3 tablespoons caramel into the filling and finish with flaky salt.
Ways to Serve No-Bake Gingerbread Cheesecake Cups
- Add a dollop of whipped cream, a drizzle of caramel, and crushed gingersnaps.
- Pair with hot coffee, chai latte, or a small pour of bourbon.
- Serve in mini shot glasses for a dessert sampler.
- Finish with grated orange zest for a citrus pop.
Storage
Cover the cheesecake cups and refrigerate for up to 4 days. Add whipped cream and crunchy toppings right before serving so they stay crisp. Freeze the filled, untopped cups for up to 1 month, then thaw in the fridge overnight. Keep cups cold during transport and pack toppings separately for easy assembly.
Ingredients
Instructions
- In a bowl, mix gingersnap cookie crumbs with melted butter until well combined.
- Spoon about 2 tablespoons of the crust mixture into the bottom of each small serving glass or cup and gently press down.
- In a medium bowl, beat cream cheese until smooth.
- Add powdered sugar, molasses, ginger, cinnamon, nutmeg, and vanilla extract. Mix until fully combined and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Pipe or spoon the cheesecake filling over the prepared crust in each cup.
- Top with whipped cream and a sprinkle of gingersnap crumbs if desired.
- Refrigerate for at least 1 hour before serving for the best texture.
Notes
You can make these cups a day in advance. For a festive touch, garnish with mini gingerbread cookies or a drizzle of caramel.