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No-Bake Gingerbread Cheesecake Cups for Holiday Parties

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These No-Bake Gingerbread Cheesecake Cups layer a spiced gingersnap crust with a fluffy molasses cheesecake filling—an easy and festive winter treat.

Ingredients

Scale

For the crust:

  • 1½ cups gingersnap cookie crumbs

  • ¼ cup unsalted butter, melted

  • 1 tbsp brown sugar (optional)

For the cheesecake filling:

  • 8 oz cream cheese, softened

  • ½ cup powdered sugar

  • 2 tbsp unsulfured molasses

  • 1 tsp vanilla extract

  • 1 tsp ground ginger

  • ½ tsp ground cinnamon

  • ¼ tsp nutmeg

  • Pinch of ground cloves

  • ¾ cup heavy whipping cream

Optional toppings:

  • Whipped cream

  • Crushed gingersnaps

  • Candied ginger

Instructions

  • Combine gingersnap crumbs, melted butter, and brown sugar in a bowl. Divide into serving cups and press gently.

  • In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, molasses, vanilla, and spices. Mix until creamy.

  • In a separate bowl, whip heavy cream to stiff peaks. Fold into the cream cheese mixture gently.

  • Spoon or pipe the filling over crusts. Smooth tops and chill for at least 2 hours.

  • Top with whipped cream and desired garnishes before serving.

Notes

  • Store refrigerated for up to 3 days.

  • Freeze without toppings for up to 1 month.

  • Use gluten-free cookies for a GF version.

Find it online: https://flavorlyzo.com/no-bake-gingerbread-cheesecake-cups-for-holiday-parties/