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Gingerbread Cheesecake Cups – Festive & No-Bake

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Creamy, spiced no-bake gingerbread cheesecake layered over a gingersnap crust and served in individual cups — a festive, easy holiday dessert.

Ingredients

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Crust:

  • 1½ cups crushed gingersnap cookies

  • 5 tbsp unsalted butter, melted

Filling:

  • 8 oz cream cheese, softened

  • ⅓ cup brown sugar

  • 2 tbsp molasses

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • ¾ tsp ground ginger

  • ¼ tsp nutmeg

  • Pinch of ground cloves

  • 1 cup heavy whipping cream, whipped (or 1½ cups whipped topping)

Instructions

  • Mix crushed gingersnaps and melted butter. Spoon into serving cups and press gently.

  • Beat cream cheese until smooth. Add brown sugar, molasses, vanilla, and spices. Beat until fluffy.

  • Fold in whipped cream until fully incorporated.

  • Spoon or pipe filling over crust. Smooth tops.

  • Chill at least 2 hours or overnight.

  • Garnish with whipped cream and crushed cookies before serving.

Notes

Store covered in the fridge for up to 3 days. Freeze for longer storage. Use piping bags for clean assembly and garnish just before serving.

Find it online: https://flavorlyzo.com/gingerbread-cheesecake-cups-festive-no-bake/