Dessert

No-Bake Gingerbread Cheesecake Cups Recipe

ByLily Cross December 29, 2025December 29, 2025

Introduction

Enjoy the cozy flavors of the holidays with these No-Bake Gingerbread Cheesecake Cups. They combine a spiced gingerbread crust with a creamy, lightly spiced cheesecake filling—perfect for easy entertaining or a festive treat.

Four small round cheesecake desserts sit on a white plate with a white marbled background. Each cheesecake has two layers: the bottom layer is a crumbly brown crust, and the top layer is a smooth, creamy white cheesecake. On top of each cheesecake is a swirl of white whipped cream sprinkled with small brown crumbs. Standing upright in the whipped cream of each cheesecake is a small, brown gingerbread cookie shaped like a person, decorated with white icing for eyes, smile, buttons, and cuffs. More crumbs are scattered around the plate, adding texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups crushed gingerbread cookies
¼ cup melted butter
1 ½ cups cream cheese
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
1 ¼ cups whipped cream
Whipped cream for topping
Crushed cookies, mini gingerbread men, cinnamon for garnish

Instructions

Step 1: Mix the crushed gingerbread cookies with melted butter until combined. Press the mixture firmly into the bottom of serving cups to create a crust.
Step 2: In a bowl, beat the cream cheese with powdered sugar, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves until smooth and creamy.
Step 3: Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Step 4: Spoon the cheesecake filling evenly over the cookie crusts in the cups.
Step 5: Refrigerate the cups for 2 to 3 hours to allow the cheesecake to set.
Step 6: Before serving, top each cup with a dollop of whipped cream, crushed cookies, mini gingerbread men, and a sprinkle of cinnamon for garnish.

Tips & Variations

For a stronger spice flavor, increase the ground ginger and cinnamon by ½ teaspoon each.
Use store-bought whipped cream to save time, or make your own for a fresher taste.
Try substituting the gingerbread cookies with gingersnap cookies for a crunchier texture.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. They are best enjoyed chilled. If desired, let them sit at room temperature for 10 minutes before serving for a creamier texture. Do not freeze as the texture may suffer.

How to Serve

The image shows four mini cheesecakes on a white round plate, each with two layers: a crumbly brown cookie base and a smooth, creamy white cheesecake layer on top. On each cheesecake, there is a swirl of white whipped cream with brown cookie crumbs sprinkled around it. A smiling gingerbread man cookie, decorated with white icing, is placed standing upright in the whipped cream of each cheesecake. The plate is set on a white marbled surface with soft lights in the blurred background, giving a cozy and festive feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, these cheesecake cups can be prepared and refrigerated up to 3 days in advance, making them a great make-ahead dessert.

Can I use a different type of cookie for the crust?

Absolutely! While gingerbread cookies give the best flavor, gingersnap or spiced molasses cookies also work well as alternatives for the crust.