Description
Delicious no-bake cheesecake layered over a spiced gingerbread crust, served in charming cups, perfect for holiday gatherings.
Ingredients
Scale
- 1 1/2 cups gingerbread cookies (crushed)
- 1/4 cup unsalted butter (melted)
- 1 1/2 cups cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups heavy cream (whipped to stiff peaks)
- Whipped cream (for garnish)
- Crushed gingerbread cookies (for topping)
- Mini gingerbread men cookies (for decoration)
- Ground cinnamon (for dusting)
Instructions
- Crush the gingerbread cookies until fine crumbs are achieved.
- In a bowl, mix the crushed cookies with melted butter until combined.
- Pack the mixture into serving cups and chill in the fridge.
- In a bowl, beat cream cheese until creamy.
- Gradually mix in powdered sugar, spices, and vanilla until smooth.
- Whip heavy cream until stiff peaks form and fold it into the cream cheese mixture.
- Spoon the cheesecake filling into the chilled crusts and chill again for at least 2 hours.
- Before serving, top with whipped cream, crushed gingerbread cookies, and mini gingerbread men.
- Dust with cinnamon before serving.
- Enjoy the cheesecake cups immediately or store in the fridge for up to three days.
Notes
Ensure butter and cream cheese are at room temperature for better mixing. You can make the crust and filling a day ahead, assembly should be done on the day of serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg