NO-BAKE GINGERBREAD SPICE CHEESECAKE CUPS
These festive no-bake cheesecake cups are filled with warm gingerbread spice and creamy cheesecake. Served in individual cups, they’re perfect for holiday parties, gift treats, or a cosy night in.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 6 tablespoons melted butter
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup whipped topping or whipped cream
For Topping (Optional):
- Whipped cream
- Crushed gingersnaps
- Ground cinnamon
Instructions
Make the Crust:
- In a bowl, mix graham cracker crumbs, ginger, cinnamon, and melted butter. Press into the bottom of serving cups or jars. Chill while preparing filling.
Prepare the Filling:
- In a large bowl, beat softened cream cheese with powdered sugar until smooth. Mix in vanilla and spices. Gently fold in whipped topping until fully combined.
Assemble:
- Spoon or pipe the cheesecake filling over the crusts. Smooth the tops with a spoon or spatula.
Chill:
- Refrigerate for at least 2 hours, or until set.
Serve:
- Top with whipped cream, crushed gingersnaps, and a dusting of cinnamon, if desired.
Notes
- Make Ahead: Can be made a day ahead and stored in the fridge until serving.
- Serving Tip: Use clear plastic cups or glass jars for a beautiful layered effect.
- Storage Tips: Keep refrigerated for up to 3 days. Do not freeze.
- Flavor Twist: Add a tablespoon of molasses for an extra gingerbread punch.