Description
Delicious and festive no-bake gingerbread cheesecake cups with a spiced graham cracker crust and a creamy filling.
Ingredients
Scale
- 1½ cups ginger or graham cracker crumbs (about 10–12 cookies)
- 4 tbsp unsalted butter, melted
- 16 oz (450 g) cream cheese, room temperature
- ⅔ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- Pinch of cloves (optional)
- 1 cup heavy cream, cold, whipped to soft peaks
- 2 tbsp molasses (to swirl)
- Optional: crystallized ginger or ginger snap crumbs for topping
Instructions
- Mix crumbs and melted butter; press about 1 tablespoon into the bottom of each cup to form an even crust. Chill for 10 minutes.
- Beat cream cheese, powdered sugar, vanilla, and spices until smooth (about 2–3 minutes on medium).
- Fold in whipped cream gently to retain air.
- Layer filling into cups; drop small spoonfuls of molasses and use a toothpick to swirl lightly.
- Chill for 4–6 hours or overnight. Top before serving.
Notes
For best results, chill overnight and ensure cream cheese is fully softened for smooth mixing. Adjust spice levels to taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 20g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg