1. Can I make No-Bake Gingerbread Cheesecake Cups in advance?

Yes! These cheesecake cups are perfect for making ahead of time. You can prepare them up to 24 hours in advance and store them in the refrigerator. Just be sure to give them enough time to set properly (at least 2-3 hours) before serving.

2. Can I substitute the molasses in the recipe?

If you don’t have molasses or prefer a different flavor, you can substitute it with honey or maple syrup. While molasses gives the cheesecake its characteristic gingerbread flavor, these alternatives will still create a sweet and flavorful dessert.

3. Can I use a different crust for the cheesecake cups?

Absolutely! While gingerbread cookies or graham crackers are commonly used, you can swap them with gluten-free options or even crushed vanilla cookies. The key is to make sure the crust holds together well when pressed into the cups.

No-Bake Gingerbread Cheesecake Cups

Name: No-Bake Gingerbread Cheesecake Cups
Prep time: 20 min
Total time: PT-489190H26M32S
Cuisine: American
Ingredients: 1 ½ cups gingerbread cookie crumbs; ½ cup melted butter; 8 oz cream cheese, softened; ½ cup powdered sugar; 1 cup heavy whipping cream; 2 tbsp molasses; 1 tsp ground ginger; 1 tsp cinnamon; ½ tsp nutmeg; Whipped cream, for topping; Crushed gingerbread cookies, for garnish

Description

These No-Bake Gingerbread Cheesecake Cups are a festive and easy-to-make dessert, perfect for the winter holidays. With a creamy cheesecake filling flavored with classic gingerbread spices like cinnamon, ginger, and nutmeg, and a spiced gingerbread crust, they offer a deliciously rich and indulgent treat that requires no baking.

Ingredients

Scale

1 ½ cups gingerbread cookie crumbs
½ cup melted butter
8 oz cream cheese, softened
½ cup powdered sugar
1 cup heavy whipping cream
2 tbsp molasses
1 tsp ground ginger
1 tsp cinnamon
½ tsp nutmeg
Whipped cream, for topping
Crushed gingerbread cookies, for garnish

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Instructions

In a bowl, combine the gingerbread cookie crumbs and melted butter. Stir until well mixed. Press about 2 tablespoons of the mixture into the bottom of each serving cup to form the crust.
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the molasses, ground ginger, cinnamon, and nutmeg, and beat until well incorporated.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spoon or pipe the gingerbread cheesecake mixture into each cup, on top of the crust. Smooth the tops with a spatula if needed.
Refrigerate the cheesecake cups for at least 2-3 hours, or until set.
Before serving, top with whipped cream and crushed gingerbread cookies for garnish.

Notes

Make sure to allow the cheesecake cups to chill for a minimum of 2-3 hours for the best texture.
These can be made a day ahead, making them perfect for holiday parties or gatherings.
If you don’t have gingerbread cookie crumbs, you can use graham cracker crumbs as an alternative for the crust.
For extra festive flair, consider topping with mini gingerbread men or a dusting of cinnamon.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 22g
Sodium: 160mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg