Description
Delicious no-bake gingerbread cheesecake cups that capture the heartwarming flavors of the holiday season, featuring a crumbly gingerbread crust and a creamy filling.
Ingredients
Scale
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream
Instructions
- Prepare the crust: Combine gingerbread cookie crumbs and melted butter until it resembles wet sand.
- Press the crust: Spoon the mixture evenly into serving cups and pack tightly. Let it sit for 15 minutes.
- Make the cheesecake filling: Beat cream cheese and powdered sugar until smooth and creamy.
- Add the spices: Mix in ground ginger, cinnamon, and vanilla extract until incorporated.
- Fold in whipped cream: Gently fold the whipped cream into the mixture.
- Fill the cups: Spoon or pipe the cheesecake filling over the crusts in each cup.
- Chill: Refrigerate for at least 2 hours before serving.
- Garnish: Optionally, sprinkle with spices or top with whipped cream before serving.
Notes
Quality ingredients are crucial for the best flavor. Can be made ahead and stored in the refrigerator for up to 4-5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 14g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg