Mini Gingerbread Cheesecake Cups for a Christmas Party
These no-bake gingerbread cheesecake cups are a rich, spiced holiday dessert layered with gingersnap crust and fluffy cheesecake filling. Perfect for parties or gifts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes (including chilling)
- Yield: 6–8 cups
Ingredients
For the crust:
1 ½ cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
For the filling:
16 oz cream cheese, softened
¼ cup brown sugar
2 tablespoons molasses
2 teaspoons gingerbread spice blend
1 teaspoon vanilla extract
¾ cup heavy whipping cream
2 tablespoons powdered sugar
For topping:
Remaining whipped cream
Crushed gingersnaps or mini cookies (optional)
Instructions
-
Combine cookie crumbs and butter. Press into the bottom of each serving cup. Chill.
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In a cold bowl, beat cream, powdered sugar, and vanilla until soft peaks form. Set aside.
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In another bowl, beat cream cheese until smooth. Add brown sugar, molasses, spice, and vanilla. Mix well.
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Fold half of the whipped cream into the cream cheese mixture until combined.
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Spoon or pipe filling over crusts. Smooth tops.
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Top with remaining whipped cream and optional garnishes.
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Chill at least 2 hours before serving.
Notes
Substitute molasses with maple syrup and brown sugar if needed.
Use light cream cheese or dairy-free versions for dietary needs.
Best served within 3 days.